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 | Year of Publishing: 2024
Length: 152 mm | Breadth: 15.60 mm | Height: 229 mm | Imprint: NIPA | Weight: GMS
INR 3,995.00 INR 3,596.00
 
Free Worldwide Delivery Within 10-15 Days By Indian Post (Traceable Methods)

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.

     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

 
4058
Submit Your Email, To Receive Regular Updates. You Can Unsubscribe Anytime