In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.

PART I: Novel Nonthermal Food Processing Technologies 1. High-Pressure Processing and Preservation of Foods 2. Ultrasonication of Foods 3. Microwave Vacuum Dehydration Technology in Food Processing 4. Thermoelectric Refrigeration Technology for Preservation of Fruits and Vegetables 5. Electrospinnability of Food-Grade Biopolymers PART II: Advances in Food Processing and Preservation Techniques 6. Technologies for Shelf-Life Enhancement of Herbs and Leafy Vegetables 7. Advanced Methods of Encapsulation 8. Ozonation: Potential Applications in Oilseed Storage 9. Role of Vacuum Technology in Food Preservation PART III: Food Processing Techniques for Product Formulation 10. Advanced Encapsulation Methodologies for Herbal Food Products 11. Encapsulation of Probiotics by Electrospinning 12. Design and Applications of Mechanical Expellers in Dairy, Food, and Agricultural Processing