Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Selected Physical Properties of Processed Food Products and Biological Materials -- 1.1 Introduction -- 1.2 Physical Properties -- 1.2.1 Shape -- 1.2.2 Texture -- 1.2.3 Crystalline Structure and Amorphous State -- 1.2.4 Flavor -- 1.2.5 Color -- 1.2.6 Thickening -- 1.2.7 Water Activity -- 1.2.8 Porosity -- 1.2.9 Measurement -- 1.3 Physical Analysis Methods in the Food Industry -- 1.3.1 Techniques for Nondestructive Physical Methods -- 1.3.2 Techniques for Mechanical Impact Assessment

1.3.3 Emerging Techniques of Measurement of Firmness -- 1.3.4 Techniques for Crispness Measurement -- 1.3.5 Techniques to Measure Porosity -- 1.3.6 Technique to Measure Glass Transition -- 1.3.7 Techniques to Measure Thickness -- 1.4 Conclusion -- References -- Chapter 2 Mathematical Modeling and Simulation-Computer-Aided Food Engineering -- 2.1 Introduction -- 2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering -- 2.3 Different Types of Mathematical Modeling Applied in the Food Industry -- 2.3.1 Mechanistic Modeling -- 2.3.2 Multiphase Modeling

2.3.3 Multiscale Modeling -- 2.3.4 Process-Based Modeling -- 2.3.5 Biochemical Modeling -- 2.3.6 Multiframe Modeling -- 2.4 The Call for Modeling Frameworks in the Food Industry -- 2.5 Case Studies in Modeling -- 2.5.1 Case Studies in Potato Crisps (Chips) Production -- 2.5.1.1 Making a Resolution -- 2.5.1.2 The Negative Closed-Loop System-Imitated Trials -- 2.5.2 Initial Soybean-Related Drying Procedure and Storage Conditions and Influences on Physicochemical Grain Quality Studied with the Help of Mathematical Modeling and Multivariate Analysis -- 2.5.2.1 Quality of Stored Soybeans

2.5.2.2 Multivariate Analysis -- 2.5.3 Conclusion -- 2.6 Simulators and Their Synergy with Food Industry Models -- 2.6.1 Applications of Simulation Software in Food Plants -- 2.7 Relevant Simulators Used in Food Packaging -- 2.7.1 Vacuum Cooling of Food Products -- 2.7.2 Microwave Drying -- 2.8 Challenges Faced by Present-Day Models -- 2.9 Summary -- References -- Chapter 3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security -- 3.1 Introduction -- 3.2 Dietary Diversification -- 3.2.1 Underutilized Crops

3.2.2 A Few Parameters for Better Implementation of Food Diversity -- 3.3 Supplementation -- 3.3.1 Impact of Food Supplementation -- 3.4 Food Fortification -- 3.4.1 Need for Food Fortification -- 3.4.2 Standards for Effective Food Fortification -- 3.4.3 Types of Food Fortification -- 3.4.4 Foods that are Generally Fortified -- 3.5 Biofortification -- 3.5.1 Methods of Biofortifying Crops -- 3.5.1.1 Agronomic Approaches -- 3.5.1.2 Plant Breeding -- 3.5.1.3 Genetic Engineering -- 3.5.2 Examples of Biofortified Crops