This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities.

�ber die Autorin bzw. den Autor

Sudip Kumar Pattanayek is Professor in the Department of Chemical Engineering, Indian Institute of Technology, Delhi (IITD), Hauz Khas, New Delhi, India.

Debashis Dutta is Lecturer in the Department of Food Processing Technology, Mirmadan Mohanlal Government Polytechnic, Plassey, West Bengal, India.

Ajay Singh is Assistant Professor in the Department of Food Technology, Mata Gujri College, Fatehgarh Sahib, Punjab, India.

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