Food Processing for Increased Quality and Consumption - 1st Edition - ISBN: 9780128114476, 9780128114995

Food Processing for Increased Quality and Consumption, Volume 18

1st Edition

Editors: Alexandru Grumezescu Alina Maria Holban
eBook ISBN: 9780128114995
Paperback ISBN: 9780128114476
Imprint: Academic Press
Published Date: 20th March 2018
Page Count: 522
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Table of Contents

  1. Food Processing for Increasing Consumption: the case of Legumes
      Geetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi
    2. Emerging food processing technologies: an overview
      Gargi Ghoshal
    3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties
      Guillermo Petzold, Jorge Moreno, María Pía Gianelli, Fabiola Cerda, Karla Mella, Pamela Zúñiga, and Patricio Orellana
    4. Cutting Automation in Food Processing
      Debao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang
    5. The perception of consumers vis-à-vis tracked fish measured via electronic instrument
      Erika da Silva Maciel, Juliana Antunes Galvão, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer
    6. High pressure technologies in dairy processing: quality maintenance and increase in consumption
      Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira, Marcelo Cristianini
    7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products
      Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park
    8. Agroindustrial co-products as sources of novel functional ingredients
      M. Lourdes Perez-Chabela and Annel M. Hernández-Alcántara
    9. The contribution of bioactive peptides of whey to quality of food products
      Tanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric
    10. Amino acids – carriers of foods nutritional and biological value
      Fanny Ribarova
    11. Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric tools
      Sonia Esther Barberis, Héctor Luis Sturniolo, Laura Folguera and Jorge Fed


Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.

Key Features

  • Examines different frying techniques, dielectric defrosting, high pressure processing, and more
  • Provides techniques to improve the quality and sensory aspects of foods
  • Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey
  • Outlines techniques for fresh, cured and frozen foods
  • Presents processing methods to improve the nutritional value of foods


Industry personnel in the food processing area, undergrads and graduate students to post-docs and researchers to teaching staff, mostly in the food science and technology and nutrition areas, and professionals in the food industry sector


No. of pages:
© Academic Press 2018
Academic Press
eBook ISBN:
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Ratings and Reviews

About the Editors

Alexandru Grumezescu Editor

Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.

Affiliations and Expertise

Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania

Alina Maria Holban Editor

Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest; Department of Science and Engineering of Oxidic Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest

Qualifications and Experience: Assistant Professor – General Microbiology, Medical microbiology, Immunology, Immunopathology

Book Editor: Nanoarchitectonics for Smart Delivery and Drug Targeting (Elsevier) - in press - 2016

Assistant Editor - Letters in Applied NanoBioScience (

Guest Editor - Current Pharmaceutical Biotechnology (Bentham Science - Impact Factor 2014 = 2.511)

The contribution of Dr Holban on her research field is supported by the publication of 48 papers in peer-reviewed journals (35 in ‎ Web of Science / ISI indexed journals indexed journals), 34 conference/symposia proceedings (posters and oral presentations, from which 24 were presented in International scientific meetings), 1 book, 5 book chapters in international books and 2 GenBank original sequences (patents). More than 30 of the published papers are investigating the applications of nanomaterials on biomedical fields, focusing on their antimicrobial effect.

Affiliations and Expertise

Microbiology Department, Faculty of Biology, University of Bucharest, Bucharest, Romania