Food processing and preservation / edited by Anton Kuris.

Includes bibliographical references and index.

Introductory chapter: a global presentation on trends in food processing -- Wheat starch modified with Ligustrum Robustrum (Rxob.) Blume extract and its action mechanism -- The effect of edible coatings on selected physiochemical properties of cassava chips -- Preparation of the orange flavored "boba' ball in milk tea and its shelf-life -- Effect of supplementation of freshly pressed carrot juice with Rhus Coriaria L. on changes in juice quality -- Powder technology -- Use of incinerated eggshells to produce pidan -- Strategies to reduce salt content and its effect on food characteristics and acceptance: a review -- Improved hot smoke processing of chub mackerel (Scomber Japonicus) promotes sensorial, physiochemical and microbiological characteristics -- Olive processing: influence of some crucial phases on the final quality of olive oil -- Effect of Chitosan Nanoemulsion on enhancing the phytochemical contents, health-promoting components, and shelf life of raspberry (Rubus Sanctus Schreber) -- Application of a newly developed Chitosan/Oleic Acid edible coating for extending shelf-life of fresh pork -- High hydrostatic pressure treatment of meat products -- Importance and applications of ultrasonic technology to improve food quality.

"Food preservation is a critical aspect of the food industry that encompasses various techniques and processes to maintain the quality and nutritional value of food products. The ultimate goal is to maximize the benefits derived from these foods while ensuring their longevity and safety for consumption. The field of food preservation includes activities ranging from agricultural planning and production to the packaging and distribution of food items. By implementing effective preservation methods, it is possible to overcome challenges associated with improper agricultural planning, create value-added products, and offer dietary diversity.
The book "Food Processing and Preservation" aims to provide readers with the latest research, knowledge, and advancements in the field of food processing and preservation. It covers a wide range of topics, including
the chemical, physical, quality, and engineering properties of food materials. By striking a balance between fundamental principles of chemistry and engineering and their practical application in food processing and
preservation, the book offers a comprehensive understanding of the subject matter.
The book delves into the mechanisms, application conditions, and advantages and disadvantages of various food preservation techniques. It provides detailed insights into different food categories and explores the physical, chemical, and microbial factors that contribute to food spoilage. By understanding these factors, researchers and practitioners can devise effective preservation strategies tailored to specific food types, enhancing their shelf life and maintaining their quality.
Additionally, the book analyzes the market economy of preserved and processed foods. It explores the trends, challenges, and opportunities within the industry, shedding light on the economic implications of food preservation. This analysis is crucial for stakeholders in the food industry, as it helps them understand market dynamics and make informed decisions regarding production, processing, and distribution"-- Back cover.