PART I: LIGHT-BASED TECHNOLOGIES: AN INTRODUCTION
1. Introduction to Light-Based Technologies for Food Processing: Current Status, Future Scope, and Opportunities PART II: ULTRAVIOLET LIGHT TECHNOLOGY: ADVANCES IN FOOD PROCESSING
2. Introduction to Ultraviolet Light: Principles, Advantages, Limitations, and Applications
3. Ultraviolet Light Sources and Equipment: Design Considerations and Parameters Affecting Its Efficacy
4. Effect of Ultraviolet Light on Microbial Inactivation: Mechanism of Inactivation and Impact on Different Microorganisms
5. Kinetic Modeling and Evaluation of Physicochemical and Microbial Changes by Ultraviolet Light Exposure
6. Application of Ultraviolet Light in Solid and Semi-Solid Foods PART III: PULSED LIGHT (PL) TECHNOLOGY: ADVANCES IN FOOD PROCESSING
7. Introduction to Pulsed Light: Principles, Mechanism of Action, Advantages, Limitations, and Applications
8. Design Considerations and Factors Affecting Pulsed Light Efficacy
9. Fundamentals of Microbial Inactivation by Pulsed Light
10. Application of Pulsed Light in Liquid Foods
11. Application of Pulsed Light in Solid and Semi-Solid Foods
12. Application of Pulsed Light in Meat, Fish, and Poultry Products
13. Modeling of Pulsed Light in Food Processing PART IV: LIGHT-EMITTING DIODES: ADVANCES IN FOOD PROCESSING
14. Introduction to Light-Emitting Diodes: Principles, Fundamentals, Advantages, Limitations, and Applications
15. Light-Emitting Diode Sources and Equipment: Design Considerations and Parameters Affecting Its Efficacy
16. Light-Emitting Diodes: Mechanism of Inactivation of Microorganisms and Effects on Different Microorganisms
17. Applications of Light-Emitting Diodes in Liquid Foods
18. Applications of Light-Emitting Diodes in Solid and Semi-Solid Foods