Meet the editor

Dr. Roua Lajnaf, a scientist from the National Engineering School of Sfax, Tunisia, and the University of Montpellier, France, has more than 11 years of experience in various fields of dairy science. Her areas of expertise include the purification of milk proteins and the study of the effect of different processes (heat treatment, high pressure, acidification, fermentation) on their properties, including techno-functional properties

and allergenicity. She has worked in academics as well as in food bioprocessing. Dr. Lajnaf has published numerous research papers, review articles, book chapters, and national patents on different subjects in food science, especially dairy biochemistry and processing. She is also a reviewer for various journals in food biochemistry and physical chemistry. Dr. Lajnaf is currently an assistant professor at the University of Monastir, Tunisia. She is the recipient of the 2021 L'Oréal-UN-ESCO For Women in Science Award.

## Contents


**Chapter 6 111** Formulation of Edible Bigel with Potential to Trans-Fat Replacement in Food Products *by Sunita Mishra and M.A. Firdaus*

Preface

*Food Processing and Preservation* describes the latest research and knowledge about food processing and preservation technologies. Food processing and preservation is a major concern for consumers and thus have attracted much attention. They can involve one or a combination of various processes during the manufacturing of foods, including washing, chopping, pasteurizing, roasting, freezing, fermenting,

Food processing and preservation can have many beneficial effects to obtain various food products and to stabilize foods against alteration. In recent years, consumer preferences have led to increased demand for high-quality foods in terms of nutritional physiology, leading to increased interest in fresh food products. As such, researchers and scientists have been working to improve the sustainability and quality of food

This book is an authoritative source of information about food processing and preservation technologies. Chapters address such topics as different preservation processes, the effect of these processes on the quality of food products, new perspectives on established processes, and innovative and emerging technologies in food processing.

This book is the result of the combined efforts of experts in food processing from around the world who are affiliated with industry, research institutions, and academia. It is unique both in depth and breadth and is a useful reference for professionals in industry and academia as well as students studying food science and food processing. We wish to thank all the authors for their excellent contributions and

**Dr. Roua Lajnaf**

Sfax, Tunisia

UMR IATE,

Alimentary Analysis Unit,

Montpellier University,

Montpellier, France

National Engineering School of Sfax,

packaging, cooking, and many more.

products using new technologies and processes.

patience throughout the publication process.
