This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.

Part I discusses cold plasma and ultrasound processing of foods, introducing food processing technologies, applications, and potential of cold plasma technology in the food industry. It looks at the impact of cold plasma on physical surface modifications of foods and food products, ultrasound processing of foods, food products, nutraceuticals and pharmaceuticals, the principles of ultrasonication processing in the food industry, the potential of thermosonication in the food industry, and the role of ultrasound-assisted mechanical shear force in the preservation of foods.

The volume also elaborates on microwave processing of foods, describing applications of microwave technology in food processing, potential of microwave heating in food processing, and intermittent microwave drying of fruits.

Other new research advances in processing of foods include high-pressure processing, with a discussion of applications of electrospinning technology in foods, encapsulation techniques and their applications in the food industry, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, the potential of enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

This book volume aims to be a great source of information and a major source of reference material for researchers, students, scientists, traders, growers, industries, and processors for food preservation and processing.