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This book presents a comprehensive review of food processing applications.
Food processing is a part of the manufacturing industry. To serve a marketable food product there are several intrinsic and extrinsic parameters to consider that determine the specific processing design of each product. Food production should ensure a safe, environmentally sustainable, and adequate supply of food. Chapters address such topics as the effects of rice bran, corn fiber, and sugarcane bagasse on the quality of baked foods, honey production processes, the potential usage of pectin in food packaging, and agro-industrial wastes for packaging processes, and much more.
Food Processing
Effects of the Incorporation of Arabinoxylans Derived from Selected Cereals (Rice Bran and Corn Fibre) and Sugarcane Bagasse on the Quality of Baked Foods: A Systematic Review
Honey Production Process
Chocolate: Health, Processing, and Food Safety
Pectin and Its Applicability in Food Packaging
Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food Packaging Materials
Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods
Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification
Thoughts for Foods: Imaging Technology Opportunities for Monitoring and Measuring Food Quality