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Cover -- Series Page -- Title Page -- Copyright Page -- Preface -- Chapter 1 Artificial Intelligence (AI) in Food Processing -- 1.1 Introduction -- 1.2 Evolution of Artificial Intelligence -- 1.3 Artificial Intelligence in Food Processing -- 1.4 Artificial Neural Network (ANN) -- 1.4.1 Fats & Oils Quality Evaluation -- 1.4.2 Fruits Quality Evaluation -- 1.4.3 Dairy Products Quality Evaluation -- 1.4.4 Solvent Extraction -- 1.4.5 Microwave Assisted Extraction (MAE) -- 1.4.6 Ultrasound-Assisted Extraction (UAE) -- 1.4.7 Microwave Drying -- 1.4.8 Tray Drying -- 1.4.9 Osmotic Dehydration

1.4.10 Other Drying Process -- 1.4.11 Extrusion Process -- 1.4.12 Baking -- 1.4.13 Storage of Food Grains -- 1.5 Fuzzy Logic System -- 1.5.1 Fuzzy Logic Systems in Liquid Foods Processing -- 1.5.2 Fuzzy Logic Systems in Solid Foods Processing -- 1.5.3 Semisolid Products -- 1.5.4 Drying Process -- 1.5.5 Baking Process -- 1.5.6 Dairy Process -- 1.5.7 Thermal Process -- 1.5.8 Fermentation -- 1.6 Knowledge.Based Expert System (ES) -- 1.6.1 Applications of ES in the Food Processing Sector -- 1.7 Machine Learning System (ML) -- 1.7.1 Detection of Defects and Mechanical Damage in Fruits

1.7.2 ML in Foreign Material Detection -- 1.7.3 ML in Food Quality Evaluation -- 1.8 Conclusion -- References -- Chapter 2 Advances in Ultrasound in Food Industry -- 2.1 Introduction -- 2.2 Background of Ultrasound -- 2.3 Ultrasonic Waves -- 2.4 Applications of Ultrasonics in the Food Industry -- 2.4.1 Food Preservation -- 2.4.2 Food Processing -- 2.5 Detection of Fruit Quality -- 2.6 Ultrasound in Dairy Sector -- 2.7 Conclusion -- References -- Chapter 3 Biosensors in Food Quality and Safety -- 3.1 Introduction -- 3.2 What is a Biosensor? -- 3.2.1 Components of a Biosensor Diagnostic Technique

3.2.1.1 Biological Element -- 3.2.1.2 Physicochemical Transducer -- 3.2.1.3 Detector/Recognition of Signal -- 3.2.2 Basic Working Mechanism of Biosensors -- 3.2.3 Important Characteristics of Biosensors -- 3.3 Categorization of Biosensors -- 3.3.1 Calorimetric Biosensors -- 3.3.2 Electrochemical Biosensors -- 3.3.2.1 Amperometric Biosensors -- 3.3.2.2 Potentiometric Biosensors -- 3.3.2.3 Conductometric Biosensors -- 3.3.3 Optical Biosensors -- 3.3.4 Microbial-Based Biosensors -- 3.3.4.1 Electrochemical Microbial Biosensors -- 3.3.4.2 Optical Microbial Biosensors -- 3.3.5 Affinity Biosensors

3.3.6 Plant Tissue Biosensors -- 3.3.7 Surface Plasmon Resonance (SPR) Biosensors -- 3.3.8 Acoustic Sensors -- 3.3.9 Aptamers -- 3.3.10 Molecularly Imprinted Polymers -- 3.3.11 Immunosensors -- 3.4 Application of Biosensors -- 3.4.1 Scenario of Available Biosensors for the Detection of Various Compounds Present in Food Products -- 3.4.2 Electrochemical Biosensors for Food Products -- 3.4.3 Optical Biosensor -- 3.4.4 Microbial Biosensors -- 3.4.5 Plant Tissue Biosensors -- 3.5 Future Prospects -- References -- Chapter 4 Cold Plasma: Principles and Applications -- 4.1 Introduction

NONTHERMAL FOOD ENGINEERING OPERATIONS Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. "Bioprocessing in Food Science" is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics. As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.

Kütüphane	Materyal Türü	Demirbaş Numarası	Yer Numarası	[[missing key: search.ChildField.HOLDING]]	Durumu/İade Tarihi
Çevrimiçi Kütüphane	E-Kitap	599194-1001	TP371 .N66 2024		Wiley E-Kitap Koleksiyonu