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Preservation of Natural Food Additives
The preservation of natural food additives (NFAs), such as bioactive compounds, colorants, stabilizers, emulsifiers, among others, is one of the...
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Sustainable chitosan nanoemulsion coatings/films with agri-food byproducts: advances, composition, production methods and applications in food preservation
Food loss and waste are a major concern globally and represent a challenge for food systems' sustainability. The application of natural, edible, and...
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Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs
Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable...
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Advanced freezing point insights into regulatory role of antifreeze proteins, their fundamentals, and obstacles in food preservation
Freezing, a technique extensively employed within the food industry, is considered to be among the most prevalent preservation methods. Conventional...
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Food Preservation
Food preservation can be defined as the science that deals with the process of prevention of decay or spoilage of food and helps it to be stored in a...
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Non-thermal Food Preservation Technologies
Recent food processing trends and preservation technology mainly focus on retaining freshness and minimizing nutritional and sensory losses during...
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Functionality and Applicability of Bionanotechnology in Food Preservation
The rapid advancement of nanotechnology has altered several areas of food science, particularly those involving food processing, packaging, storage,...
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Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
In recent years the consumer’s preference for highly convenient food possessing superior characteristics, high nutritional value with minimum...
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Biopreservative technologies of food: an alternative to chemical preservation and recent developments
Despite centuries of develo** strategies to prevent food-associated illnesses, food safety remains a significant concern, even with multiple...
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Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products
Food dehydration, the process of reducing moisture in food to improve shelf life, is one of the oldest food preservation methods used by the food...
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Food Processing Techniques to Conserve Millet-Based Ethnic Food Products of India
Food is closely related with the diversity and adaptation of the people making it as a source of cultural identity and heritage. Ethnic food culture...
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Film-Based Packaging for Food Safety and Preservation: Issues and Perspectives
Food packaging is the most essential and obligatory discipline in food processing and preservation. Food packaging offers the safe and secure...
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Sterilization and Preservation Applications of Supercritical Carbon Dioxide
This book is intended to be used as a graduate textbook for students pursuing courses in food safety and technology, and food process engineering. It...
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The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products
Pectin, a complex polysaccharide present in the middle lamella of plants, may appear in different structures depending on its origin and extraction...
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Storage Pest Management with Nanopesticides Incorporating Silicon Nanoparticles: a Novel Approach for Sustainable Crop Preservation and Food Security
Modernizing crop farming is necessary to attain sustainable food security due to the growing global population. The frequent insect infestation has a...
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The Impact of Preservation Techniques on Methane-Arrested Anaerobic Digestion of Nutrient-Rich Feedstocks
The carboxylate platform is a promising biomass-to-energy pathway that uses methane-arrested anaerobic digestion (MAAD) to convert biomass to...
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Analytical Chemistry Nutritional Insights: Exploring ED-XRF, LIBS, and Chemometric Techniques for Macronutrient Determination in Non-conventional Food Plants (PANC)
Non-conventional food plants (PANC) warrant considerable attention in scientific research. The modern emphasis on cultivating a wholesome diet devoid...
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Non-thermal Processing Techniques for the Extraction of Bioactive Components of Food
In today’s era, the consumers are getting more aware and concerned about food quality. Hence, there is demand of high-quality, minimally processed,...
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Conventional Processes for Sterilization and Preservation
This chapter presents outlines of the processing technologies used for sterilization and preservation of various foods in the food industry and for...
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A Biogenic Approach to Develop Guava Derived Edible Copper and Zinc Oxide Nanocoating to Extend Shelf Life and Efficiency for Food Preservation
Nanostructured integrated polymeric coatings have been transpired to preserve vegetables and fruits’ quality attributes. Edible nanocoating packaging...
