<p>Preface xxi</p> <p><b>1 Selected Physical Properties of Processed Food Products and Biological Materials 1</b><br /><i>Poornima Pandey, Riya Maheswari and Pooja Kumari</i></p> <p>1.1 Introduction 1</p> <p>1.2 Physical Properties 3</p> <p>1.3 Physical Analysis Methods in the Food Industry 10</p> <p>1.4 Conclusion 19</p> <p><b>2 Mathematical Modeling and Simulation--Computer-Aided Food Engineering 23</b><br /><i>Shrinidhi Vasant, Chetna Trehan, Khushboo Sharma and Anukriti Saran</i></p> <p>2.1 Introduction 23</p> <p>2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering 24</p> <p>2.3 Different Types of Mathematical Modeling Applied in the Food Industry 25</p> <p>2.4 The Call for Modeling Frameworks in the Food Industry 27</p> <p>2.5 Case Studies in Modeling 28</p> <p>2.6 Simulators and Their Synergy with Food Industry Models 30</p> <p>2.7 Relevant Simulators Used in Food Packaging 32</p> <p>2.8 Challenges Faced by Present-Day Models 35</p> <p>2.9 Summary 35</p> <p><b>3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security 39</b><br /><i>Shreya, Prerna Gupta and Anukriti Saran</i></p> <p>3.1 Introduction 39</p> <p>3.2 Dietary Diversification 40</p> <p>3.3 Supplementation 42</p> <p>3.4 Food Fortification 44</p> <p>3.5 Biofortification 47</p> <p>3.6 Inference 51</p> <p><b>4 Emerging Sensors, Sensing Technology in the Food and Beverage Industry 53</b><br /><i>Tanya Kapoor and Kavitha R.</i></p> <p>4.1 Introduction 53</p> <p>4.2 Sensing Technologies in Food Analysis: Overcoming Challenges for Swift and Reliable Quality Assessment 55</p> <p>4.3 Sensors 55</p> <p>4.4 Applications 62</p> <p>4.5 Summary 63</p> <p><b>5 Modern Luminescent Technologies Embraced in Food Science and Engineering 71</b><br /><i>Sunita Adak and Moumita Bishai</i></p> <p>5.1 Introduction 71</p> <p>5.2 Basic Principle of Luminescence 72</p> <p>5.3 Conclusion 89</p> <p><b>6 Combining Different Thermal and Nonthermal Processing by Hurdle Technology 97</b><br /><i>Poornima Pandey and Niyati Pal</i></p> <p>6.1 Introduction 97</p> <p>6.2 Combinations of Different Thermal and Nonthermal Processing by Hurdle Technology 100</p> <p>6.3 Conclusion 111</p> <p><b>7 Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure: Most Discussed Nonthermal Technologies 115</b><br /><i>Shally Pandit</i></p> <p>7.1 Introduction 115</p> <p>7.2 High Hydrostatic Pressure 116</p> <p>7.3 Ultrasonication 120</p> <p>7.4 Pulsed Electric Field 124</p> <p>7.5 Conclusion 128</p> <p><b>8 Dietary Diversification, Supplementation, Biofortification, and Food Fortification 133</b><br /><i>Shreya, Nikita Bhati and Arun Kumar Sharma</i></p> <p>8.1 Introduction 133</p> <p>8.2 Changing Patterns of Diet (Dietary Diversification) 135</p> <p>8.3 Dietary Diversification and Functional Outcomes 135</p> <p>8.4 Food Collaborations to Improve the Bioavailability of Micronutrients 136</p> <p>8.5 Malnutrition Tendencies 137</p> <p>8.6 Need for Nutritional Supplements 138</p> <p>8.7 A Balanced Diet and Dietary Supplements 138</p> <p>8.8 Formulating Supplements 139</p> <p>8.9 Categorization of Supplements 140</p> <p>8.10 Malnutrition and Its Impact 141</p> <p>8.11 Biofortification 141</p> <p>8.12 Mineral Trace Element Biofortification for the Human Diet 142</p> <p>8.13 Recent Status of Biofortified Crops 144</p> <p>8.14 Food Fortification 145</p> <p>8.15 The Efficiency of Food Fortification as a Public Health Intervention 146</p> <p>8.16 Consumer Awareness and Communications 146</p> <p>8.17 Conclusion 146</p> <p><b>9 Role of Nanotechnology in Food Processing 153</b><br /><i>Depak Kumar, Ankita Kumari, Priyanka Sati, Sudesh Kumar and Ajay Singh Verma</i></p> <p>9.1 Introduction 153</p> <p>9.2 Role of Nanotechnology in Food Science 154</p> <p>9.3 Nonthermal Methods of Preparing Food Ultrasonication 155</p> <p>9.4 Various Technologies in Nanopackaging 161</p> <p>9.5 Food Packaging Containing Nanomaterials 162</p> <p>9.6 Safety Issues in Food Nanotechnology 164</p> <p>9.7 Nanoparticles in Food Packaging: Toxicological Aspects 164</p> <p>9.8 Conclusion 165</p> <p><b>10 Effect of High-Pressure Processing on the Functionality of Food Starches--A Review 171</b><br /><i>Sudhakar V., Arun Joshy V., Abivarshini M. A., Meganaharshini M. and Leena Sharan V.</i></p> <p>10.1 Introduction 172</p> <p>10.2 Starch and Its Modification 173</p> <p>10.3 High-Pressure Processing 173</p> <p>10.4 Application of HPP in Enhancing Resistant Starch Content 179</p> <p><b>11 Separation, Extraction, and Concentration Processes in the Food and Beverage Processing 183</b><br /><i>Bhawna Kharayat, Sampada Arora and Priyanka Singh</i></p> <p>11.1 Introduction 183</p> <p>11.2 Processing Techniques for Beverages 184</p> <p>11.3 Extraction Methods for Liquid Food Samples 192</p> <p>11.4 Conclusion 199</p> <p><b>12 Novel Thermal and Nonthermal Processing of Dairy Products: A Multidisciplinary Approach 205</b><br /><i>Namita Ashish Singh, Nitish Rai, Jaya and Shakshi</i></p> <p>12.1 Introduction 205</p> <p>12.2 Novel Processing Techniques 206</p> <p>12.3 Hybrid Technology 214</p> <p>12.4 Conclusion and Future Prospective 217</p> <p><b>13 Modern Evolution in Drying, Dehydration, and Freeze-Drying of Food and Biomanufacturing 225</b><br /><i>Tarun Kumar, Holiga Vineeth, Prashansa Sharma and Vivek Dave</i></p> <p>13.1 Introduction 225</p> <p>13.2 Mechanism of Drying Process 226</p> <p>13.3 Three States of Water 228</p> <p>13.4 Drying Processes are Categorized into Three Methods 229</p> <p>13.5 Different Drying Methods Used in Food Drying 230</p> <p>13.6 Fundamental Principle of Freeze-Drying 233</p> <p>13.7 Types of Freeze-Drying Process 239</p> <p>13.8 Another Combined Freeze-Drying 241</p> <p>13.9 Freeze-Drying Method for Biomanufacturing 249</p> <p>13.10 Quality Attributes and Their Classification 250</p> <p>13.11 Conclusion and Future Prospectus 252</p> <p><b>14 Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages 259</b><br /><i>Luiza Helena da Silva Martins, Johnatt Allan Rocha de Oliveira, Jonilson de Melo e Silva, Ali Hassan Khalid, Carissa Michelle Goltara Bichara, Fagner Sousa de Aguiar and Andrea Komesu</i></p> <p>14.1 Introduction 259</p> <p>14.2 Bioeconomy: An Overview 260</p> <p>14.3 Food Waste Biorefinery 262</p> <p>14.4 Fermentation Processes Used in a Biorefinery 264</p> <p>14.5 Obtaining Enzymes from Food Waste for Application in Food 267</p> <p>14.6 Importance of Preserving Food and Beverages in a Post-COVID-19 Pandemic Context 270</p> <p>14.7 Conclusion 272</p> <p><b>15 Fish Catch: Processing and Preservation 277</b><br /><i>Varsha Gupta, Saya Tyagi and Rashmi Tripathi</i></p> <p>15.1 Introduction 278</p> <p><b>16 Genetic Engineering and Designed Promising Preservative in Food Products 299</b><br /><i>Divya Kumari, Priya Chaudhary and Pracheta Janmeda</i></p> <p>16.1 Introduction 299</p> <p>16.2 Designed Promising Food Preservatives in Food Products 301</p> <p>16.3 Antimicrobial and Antioxidant Preservatives 307</p> <p>16.4 Nanotechnology-Based Products 309</p> <p>16.5 Role of AMPs in the Food Systems 312</p> <p>16.6 Bacteriophages as Safer and Natural Antimicrobial Agents 317</p> <p>16.7 Essential Oils: Natural Antibacterial Agents 317</p> <p>16.8 Bioprotection Technique: Boon for Food Processing Methods 318</p> <p>16.9 Role of Metabolites in Food Preservation 319</p> <p>16.10 Biopolymers as a Safer Alternative to Artificial Ones 320</p> <p><b>17 Microbially Synthesized Food: A Novel Way to High-Quality Food Products in an Environment-Friendly Manner 325</b><br /><i>Priya Chaudhary, Divya Kumari, Veena Sharma and Pracheta Janmeda</i></p> <p>17.1 Introduction 326</p> <p>17.2 Microorganism Classification 328</p> <p>17.3 Status of Microorganism Use as Food 328</p> <p>17.4 Nutritional Value, Functional Properties, and Safety Aspects of Edible Microbial Biomass 329</p> <p>17.5 Different Food Products 334</p> <p>17.6 Fermentation (Biological Process): Food Preserving and Processing Method 341</p> <p>17.7 Conclusion 348</p> <p>17.8 Future Perspectives 348</p> <p><b>18 Sustainable Metabolic Engineering and Epigenetic Modulation: A New Biotechnological Approach for Developing Functional Foods 353</b><br /><i>Satyajit Saurabh, Shilpi Kiran, Kumar Pranay, Rekha Kumari and Nitesh Kumar</i></p> <p>18.1 Introduction 354</p> <p>18.2 Functional Foods 354</p> <p>18.3 Omics for Nutrient Research 358</p> <p>18.4 Metabolic Engineering 361</p> <p>18.5 Epigenetic Modulation 364</p> <p><b>19 Effects of Ripening Status on Polyphenolic Composition, Antioxidant Activity, and Nutritional Quality of Unexplored High-Value Wild Edible Fruit Himalayan Bayberry (Myrica esculenta) from the Indian Himalayan Region 375</b><br /><i>Anjali Barola, Amit Bahukhandi, Naresh Chandra Kabdwal and Tanya Kapoor</i></p> <p>19.1 Background 376</p> <p>19.2 Methods 377</p> <p>19.3 Polyphenolics Analysis 379</p> <p>19.4 Nutritional Analysis 380</p> <p>19.5 Results 383</p> <p>19.6 Discussion 385</p> <p>19.7 Conclusions 387</p> <p><b>20 The Extraction of Valuable Phenolic Compounds from Food By-Products Using Neoteric Solvents 391</b><br /><i>Nidhi Varshney, Pracheta Janmeda, Priya Chaudhary, Divya Jain and Devendra Singh</i></p> <p>20.1 Introduction 391</p> <p>20.2 Solvents 394</p> <p>20.3 Bioactive Compounds from By-Products of Food Industries 396</p> <p>20.4 Phenolic Compounds and Their Applications 396</p> <p>20.5 Traditional Phenolic Component Extraction from Agricultural Food Waste and By-Products 397</p> <p>20.6 Extraction Using Neoteric Solvents in Food By-Products 403</p> <p>20.7 Comparison Among Types of Solvents 409</p> <p>20.8 Conclusion 410</p> <p><b>21 Traditional and Modern Biotechnology in Food and Food Additives 423</b><br /><i>Narendra Kumar Sharma and Bharti</i></p> <p>21.1 Introduction 423</p> <p>21.2 Traditional Biotechnology in Food 425</p> <p>21.3 Modern Biotechnology in Food 437</p> <p>21.4 Conclusion 446</p> <p><b>22 Molecular Approaches for Improving Nutritional Quality in Crops 449</b><br /><i>Nidhi Gandhi and Amar Pal Singh</i></p> <p>22.1 Introduction 449</p> <p>22.2 Evaluation of Germplasm for Desired Phytochemical and Micronutrient Content 451</p> <p>22.3 Digging Into the Genome: Linking the Metabolic Traits with Genes 456</p> <p>22.4 Genetic Engineering Approach 458</p> <p>22.5 Conclusions 468</p> <p>22.6 Acknowledgements 468</p> <p><b>23 Role of Bioinformatics Tools in the Food Processing Industry 479</b><br /><i>Ekta Tyagi, Anjali Sachan and Prema Kumari</i></p> <p>23.1 Introduction 479</p> <p>23.2 Bioinformatics’ Importance for Food 483</p> <p>23.3 Bioinformatics An Important Area in the Food Industry 484</p> <p>23.4 Bioinformatics Technology Applied for Food Processing 485</p> <p>23.5 Bioinformatics Tools Used in the Food Processing Industry 492</p> <p>23.6 Databases in Food Sciences 497</p> <p>23.7 There Are Several Databases in Food Sciences That Focus Specifically on Food Safety, Such as the Following: 497</p> <p>23.8 Several Databases in Food Sciences That Are Commonly Used by Researchers and Industry Professionals 499</p> <p>Composition Database 500</p> <p>Conclusion 500</p> <p>References 500</p> <p>Index 509</p>