The book titled 'Emerging Techniques in Food Processing' authored by Kshirod Kumar Dash and Mudasir Ahmad Malik provides an extensive overview of cutting-edge technologies in the food processing sector. Encompassing twenty-eight chapters, this hardback book addresses both theoretical frameworks and practical applications related to various food processing techniques. Focusing on the development of value-added food products, the book explores diverse methodologies, including both thermal and non-thermal treatments such as high-pressure processing, pulse electric field treatment, and high-intensity ultrasound. It delves into the nutritional and medicinal properties of a plethora of plants, including Ficus carica, Quinoa, and Millet. Each chapter is authored by distinguished researchers who contribute insights on sensory evaluation and storage stability, making this work an invaluable resource for academicians, food technologists, and industry professionals alike. Additionally, the text highlights innovative approaches in drying techniques, packaging methods, and the characterization of nutritional supplements like spirulina and chickpea flour products, making it imperative for understanding and adopting advanced food processing methodologies. This book serves as a one-stop reference for anyone seeking to enhance their knowledge of food processing and related technologies.

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