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Contents Editor ................................................................................................................................................ix Contributors ......................................................................................................................................xi Chapter 1 High-Pressure Processing: Principles and Engineering Aspects ......................................................1 Simran Kaur Arora and O. P. Chauhan Chapter 2 High Hydrostatic Pressure Processing of Cereals and Pulses ......................................................... 11 Sajad Ahmad Wani and Pradyuman Kumar Chapter 3 Effect of High-Pressure Processing on Selected Food Processing Operations ...............................27 Jincy M. George and Navin Kumar Rastogi Chapter 4 High-Pressure Processing of Meat, Fish, and Poultry Products ...................................................... 47 K. Jayathilakan, Khudsia Sultana and M. C. Pandey Chapter 5 High-Pressure Processing of Milk and Milk Products ....................................................................69 Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora Chapter 6 Pulsed Electric Field Processing: Principles and Engineering Aspects ..........................................89 R. Singh, B. P. Kaur, and S. Thangalakshmi Chapter 7 PEF Processing of Fruits, Vegetables, and their Products ............................................................. 107 R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi Chapter 8 Pulse Electric Field Processing of Milk and Milk Products ......................................................... 129 Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish Kumar Singh Chapter 9 Application of Ultrasonic in Food Processing ............................................................................... 145 Pradeep Singh Negi and Navin Kumar Rastogi Chapter 10 Use of Pulsed Light in Food Processing ........................................................................................ 173 Lakshmi E. Unni and O. P. Chauhan Chapter 11 Ozone Application in Food Processing ......................................................................................... 189 C. T. Manoj Kumar and Latha Sabikhi Chapter 12 Improving the Efficacy of Ozone Treatment in Food Preservation ............................................... 213 Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi Chapter 13 High-Pressure CO2 Processing of Foods ....................................................................................... 235 Bindvi Arora, Alka Joshi, and Shruti Sethi Chapter 14 Pulsed Magnetic Field Processing of Foods .................................................................................. 261 K. Chitravathi and O. P. Chauhan Chapter 15 Use of Plasma in Food Processing .................................................................................................283 A. K. Pandey and O. P. Chauhan Chapter 16 Electron Beam Processing of Foods .............................................................................................. 315 Shima Shayanfar and Suresh D. Pillai Chapter 17 Combination of Non-thermal Processes and their Hurdle Effect .................................................. 329 Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan Chapter 18 Non-thermal Processing of Seafoods ............................................................................................ 373 K. Sarika and J. Bindu Chapter 19 Packaging Requirements for Non-thermal Processed Foods ........................................................ 395 Poonam Mishra and O. P. Chauhan Chapter 20 Commercialization and Regulatory Issues of Non-thermal Processed Foods .............................. 417 Feby Luckose, B. S. Mamatha, and O. P. Chauhan Chapter 21 Consumer Acceptance and Future Trends of Non-thermal-Processed Foods ............................... 433 Prerna Nath, S. J. Kale, and Bharat Bhushan Index .............................................................................................................................................. 455