Author Description

"This new volume explores important novel emerging technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies. The preservation of food is done by activating or deactivating food enzymes. This action can be done by thermal treatment, cooking, drying, cooling, and freezing. This volume investigates new and advanced inactivation technologies that have shown great potential application. The chapters cover the basic concepts and chemical methods and then proceeds to introduce novel processing technologies for inactivation of food enzymes. These new techniques include pulsed electric field (PEF), high-pressure processing (HPP) ultraviolet, ohmic heating, and dense-phased carbon dioxide for inactivation of enzymes. The volume places an emphasis on cold plasma, ultrasonication, and extraction techniques. Other methods include microwave processing and ohmic heating technology for inactivation of food enzymes, radiofrequency technology for inactivation of food enzymes, ultraviolet and light emitted diode for inactivation of food enzymes, and extraction of phytonutrients and biocompounds from cereals. The volume also looks at the design of nutraceutical-based functional foods, the design of specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and characteristics of millet starches. The book also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis is also discussed. The information presented here will be valuable for food processing researchers and scientists and industry professionals as well as for faculty and students."--