Handbook of Pathology for Postgraduate Students 1st Edition by Sandhya Sundaram ISBN 9388108337 9789388108331

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ISBN 10: 9388108337 
ISBN 13: 9789388108331
Author: Sandhya Sundaram

Handbook of Pathology for Postgraduate Students 1st Table of contents:

Part I: Introduction to Novel Food Processing Technologies

1. Introduction to Food Processing Technologies

   • Historical Overview of Food Processing Techniques

   • Overview of Electro-Technologies in Food Processing

   • Importance of Rheological and Functional Properties in Food Quality

   • Scope and Objectives of Novel Food Processing

2. Fundamentals of Rheology and Functional Properties in Foods

   • Basic Concepts of Rheology: Viscosity, Flow Behavior, and Texture

   • Key Functional Properties of Foods: Taste, Color, Nutritional Value, and Texture

   • The Relationship Between Processing and Rheological/Functional Properties

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Part II: Electro-Technologies in Food Processing

3. Introduction to Electro-Technologies

   • What Are Electro-Technologies?

   • Principles and Mechanisms of Electrical Energy in Food Processing

   • Common Electro-Technologies Used in Food Processing: High-Voltage, Pulsed Electric Fields, and Microwave Processing

4. Pulsed Electric Fields (PEF) and Its Effects on Food

   • Mechanisms of Pulsed Electric Field Processing

   • Effects of PEF on Rheological Properties of Foods

   • Impact on Functional Properties: Nutrient Retention, Texture, and Taste

   • Case Studies in PEF Food Processing (e.g., Juices, Dairy, and Vegetables)

5. Electrohydrodynamic Processing (EHD)

   • Understanding Electrohydrodynamic Processing

   • EHD’s Impact on Food Structure and Texture

   • Effects on Nutrient Bioavailability and Functional Properties

   • Application in Food Preservation and Freshness Maintenance

6. Microwave and Radio-Frequency Heating in Food Processing

   • The Science Behind Microwave and Radio-Frequency Heating

   • Effects on Rheological Behavior During Heating

   • Changes in Functional Properties: Texture, Color, and Nutrient Stability

   • Applications in Snack Foods, Drying, and Pre-cooking

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Part III: Effects of Novel Food Processing on Rheological Properties

7. Impact of High-Voltage Processing on Food Rheology

   • Understanding High-Voltage Electrical Discharge

   • Effects on Viscosity and Flow Behavior of Food Systems

   • Changes in Gelation and Viscous Properties in Gels and Pastes

   • Practical Applications in Sauces, Dressings, and Beverages

8. Electro-Thermal Processing and Rheological Modifications

   • Overview of Electro-Thermal Processing (e.g., Joule Heating)

   • Effects on Starch and Protein-Based Foods

   • Rheological Behavior of Foods Under Electro-Thermal Conditions

   • Applications in Canned Foods and Ready-to-Eat Meals

9. Influence of Electro-Technologies on Food Texture

   • Texture Modifications During Electro-Thermal and PEF Processing

   • Mechanisms Behind Texture Changes in Meat, Fruits, and Dairy Products

   • Evaluating Texture: Sensory and Instrumental Analysis Techniques

   • Case Examples: Meat Tenderization, Fruit Softening, and Cheese Firmness

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Part IV: Effects on Functional Properties of Foods

10. Impact on Nutrient Retention and Bioavailability

    • Electro-Technologies and Nutrient Preservation (Vitamins, Minerals, and Proteins)

    • Mechanisms of Nutrient Loss During Conventional vs. Electro-Processing

    • Effects on Functional Bioactive Compounds (Antioxidants, Polyphenols, etc.)

    • Enhancing Nutrient Bioavailability Using Electro-Technologies

11. Modification of Flavor and Aroma Profiles

    • Electro-Processing Effects on Volatile Compounds and Flavor

    • Aroma Release in Heat-Processed vs. Electro-Processed Foods

    • Consumer Perception and Sensory Impact of Electro-Technologies

    • Case Studies: Electro-Processing in Beverages, Fruits, and Meat Products

12. Microbial Inactivation and Food Safety

    • Electro-Technologies as an Alternative to Thermal Pasteurization

    • Impact on Rheology and Food Safety: Enzyme Activity and Microbial Load

    • Enhancing Shelf Life and Food Safety Through Electro-Processing

    • Applications in Ready-to-Eat, Fresh, and Perishable Foods

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Part V: Technological Innovations and Future Directions

13. Emerging Electro-Technologies in Food Processing

    • Development of Next-Generation Electro-Technologies

    • Hybrid Technologies: Combining Electro-Thermal, PEF, and Ultrasound

    • Innovations in Smart Packaging for Processed Foods

    • Future Trends in Electro-Food Processing and Sustainability

14. Challenges and Opportunities in Commercialization

    • Scale-Up Challenges in Electro-Food Processing

    • Regulatory and Safety Considerations

    • Economic and Environmental Impacts of Electro-Technologies

    • Opportunities for Industry Adoption and Consumer Acceptance

15. Conclusion: The Future of Electro-Technologies in Food Processing

    • Summary of Key Findings

    • The Potential for Electro-Technologies in Sustainable and Healthier Food Systems

    • Future Research Directions and Technological Developments

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Tags: Sandhya Sundaram, Pathology, Postgraduate Students