Food Processing and Preservation Technology: Volume 02 : Advances in Processing, Preservation and Value Addition Technologies - Volume 02

edited by: Kshirod Kumar Dash, Mudasir Ahmad Malik
ISBN: 9789395763295 | Binding: Hardback | Pages: 300 | Language: English | Copyright: 2024
Length: 152 mm | Breadth: 15.60 mm | Height: 229 mm | Imprint: NIPA | Weight: 310 GMS
USD 282.00 USD 254.00
 
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Keywords

Advanced Preservation Techniques, Novel Food Processing Innovations, Value Addition Technologies in Food, Sustainable Food Preservation, Cutting-edge Processing Methods, High-pressure Processing, Cold Chain Management, Quality Control in Food Processing, Dehydration Technology, Modern Canning Procedures, Emerging Food Preservation Trends, Hurdle Technology, Microbial Safety in Processing, Enzymatic Processing, Vacuum Packaging, Thermal Processing Advancements, Fermentation in Food Preservation, Non-Thermal Processing, Ultrasonic Processing, Aseptic Packaging, Innovative Drying Technologies, Controlled Atmosphere Storage, Pulsed Electric Field Technology, Food Shelf-life Extension, Minimal Processing Methods

The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.

Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.

In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.

Dr. Kshirod Kumar dash, Ph.D. is working as Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. Previously, he worked as an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam. Dr. Dash completed his B.Tech in Agricultural Engineering from College of Agricultural Engineering & Technology, OUAT, Bhubaneswar; M.Tech. in Dairy and Food Engineering from IIT Kharagpur; and Ph.D. in Food Process Engineering from IIT Kharagpur. Dr. Dash has obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published more than 50 publications in peer-reviewed international journals and book chapters in edited volumes. He is a life member of different professional bodies in India and a member of IFT, USA. The research interests of Dr. Dash include Food Process Engineering, Unit Operations in Food Processing, Fluid Mechanics, Heat and mass transfer in food processing. Other aspects of his career can be found on the site https://www.gkciet.ac.in/faculty/13

Dr Mudasir Ahmad Malik is working as Assistant Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal. He has completed his B. Tech in Food Technology from Islamic University of Science and Technology Awantipora and M. Tech and PhD in Food Engineering and Technology from Sant Longowal Institute of Engineering and Technology Longowal. He has a number of international publications in the field of Food Technology in reputed peer reviewed journals. He has worked on buckwheat starch during M Tech program and sunflower proteins isolates during PhD program. He has participated in number of national and International conferences related to Food Technology. He is currently working on the utilization of food wastes from food industries for the development of value added products. He has worked in number of universities of the country before joining the current institute. He is expert in food engineering, food chemistry, fruit and vegetable and cereal and pulses.  https://www.gkciet.ac.in/faculty/15.

     1.      A Comparative Study on Physico-Chemical, Textural, and Thermal Properties of Fresh, Micro-Oven Dried and Hot-Air Oven Dried Papaya Seed Pritam Sekhar Sarma, Prakash Kumar Nayak, Keasvan Radh Krishnan, Raju Sasikumar, Thameridus B. Marak

      2.   A Concise Overview of Novel Dehydration Method Electrohydrodynamic Drying (EHD) In Context of Food Products Shivmurti Shrivastav, Monarch Shah

      3.   Thin-Layer Drying Kinetics of a Functional Fruit Leather Onkar Sarma, Mohit Kundlia, Charu Lata Mahanta

      4.   Different Techniques and Modeling of Polyphenols Extraction from Fruit Peels Mriganka Shekhar Borah, Ajita Tiwari, Kshirod Kumar Dash C.B. Khobragade

      5.   Microencapsulation Techniques for Preservation of Bioactive Compounds from Edible Flowers Kasturipusty, Ajita Tiwari, Kshirod Kumar Dash

      6.   Carbon Nanotube: Trending Scenario in Food and Agriculture Lakshmi Durga Mattaparthi, Lalita, Aseeya Wahid, Shilpa S Selvan, Abhishek Patel, Gottam Kishore and Puneet Kumar

      7.   Development and Validation of F Value Calculator for Pasteurization of Crab Meat R. Harini, N. Manimehalai, K. Rathna Kumar & Mohammed Tanveer

      8.   Fisheries Waste: A Source of Valuable Resources for Sustainable Development Anamika Yadav

      9.   Effect of Substitution of Chia Flour and Germinated Amaranth Flour on The Quality Characteristics of Noodles Ritika B. Yadav, Indu Panchal, and Jyoti Narwal

    10.   Effect of Gaseous Ozone Treatment on The Phytochemical Status of Chickpea Grains Nickhil C and Debabandya Mohapatra

    11.   Evaluation of Quality Changes Broken Rice-Barnyar Millet-Green Gram Based Extruded Snacks During Storage Nisha R, Nickhil C and Pandiarajan T

    12.   Effect of Preservatives for Edible C-Phycoerythrin from Cyanobacterium Anabaena sp. BTA-903 Pinku Chandra Nath, Onkar Nath Tiwari, TarunKanti Bandyopadhyay, and Biswanath Bhunia

    13.   Food Flavour Encapsulation- An Emerging Technology for the Improvement of Their Stabilization Mumtahin Ul Kousar, Abida Jabeen, Aasima Rafiq, Miffta Yaseen, Taha Mukhtar

    14.   Quantitative and Qualitative Losses of Onion (Allium cepa) as Affected by Various Traditional Storage Practices in India Saptashish Deb, Ram Chandra, P. M. V. Subbarao, Saurabh Yadav

    15.   Production of Functional Drink from Beetroot Juice Fermented with Kefir Neelakshi Kanwar, Lakhvinder Kaur

    16.   Sea buckthorn Juice with Micro-Nutrients as Immunity Booster Sweety Kumari and Sujata Pandit Sharma

    17.   Implementation of a Machine Learning Method for Quick Identification of Low Amylose Rice Varieties using Near-Infrared Spectroscopy Shagufta Rizwana and Manuj Kumar Hazarika

    18.   Trends in Food Packaging Hemrajsinh Chhasatiya and Govind Tagalpallewar

    19.   Feasibility of Incorporating Fructooligosachharide in the Traditional Indian Non-Syrupy Sweets and To Study Their Organoleptic Qualities Mini Sheth, Viral Lodaya and Ria Ahuja

    20.   Phenomenological Kinetic Modelling of Conventional and Ultrasound-Extraction of Carotenoids from Passion Fruit Peel Using Green Solvent Hemanta Chutia, Charu Lata Mahanta

    21.   Determination of Nutrient Composition, Acceptability and Feasibility of Beta Glucan and Fructooligosaccharides Incorporated Traditional Recipes of Gujarat–Handwa and Thepla Mini Shetha, Unnati Bhavsara, Ria Ahujaa

 
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