Green Prespectives in Food Processing

Inbunden, Engelska, 2021

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Beskrivning

The primary objective of this publication is to provide an in-depth exploration and examination of the diverse green processing strategies that are currently available. To achieve this, the book has been organized into distinct segments that cover five sub-themes, namely, green technologies in food production, post-harvest management and value addition for sustainable value chains, eco-friendly techniques in food packaging, waste management, and valorization. The first section of the book is dedicated to providing an understanding of various green technologies, with a specific focus on non-thermal processing technologies. The second section delves into the discussion of waste valorization technologies, while the third section provides a comprehensive overview of post-harvest management and value addition. The final section addresses the concerns of various stakeholders in the food value chain and also covers a few topics related to eco-friendly techniques. The editors of this book hope that readers will gain a comprehensive understanding of all the relevant topics and technologies related to green perspectives in the food processing sector. This publication is a valuable resource for food engineers, food scientists, food technologists, academia, and anyone else who is interested in learning more about green processing strategies in the food industry.

Produktinformation

Utgivningsdatum:2021-04-26
Mått:152 x 229 x 21 mm
Vikt:560 g
Format:Inbunden
Språk:Engelska
Antal sidor:244
Förlag:New India Publishing Agency
ISBN:9788194849513

Utforska kategorier

Mer om författaren

Anupama Singh; is currently Professor and Head at Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Harayana,India. Komal Chauhan; is working as Associate Professor in Nutrition in the Departmentof Food Science and Technology at National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India Rajni Chopra; currently working as Associate professor in the Department of Food Science and Technology, NIFTEM, Haryana, India. Rakhi Singh: is Assistant Professor in the Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Anurag Singh; is working as Assistant professor in the department of Food Science and Technology at National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Harayana, India. Pramod K Prabhakar is an Assistant Professor in the Department of Food Science and Technology, NIFTEM Kundli, Haryana, India Shruti Shukla; is currently working as DBT-Ramalingaswamy Faculty Fellow in the Department of Food Science and Technology at NIFTEM, Sonipat, Harayana, India

Innehållsförteckning

1. Green Technology in Bakery Industry S.P. Divekarand V.T. Atkari 2. Ozone Treatment: The Green Technology in Food Industry Krantidip R. Pawar, Vinod T. Atkari, Dilip A. Pawar and Pravin D.Ukey 3. Application of Green and Eco-Friendly Techniques in Food Packaging Amit Pratap Singh, Anurag Singhand Ashish Khare 4. Entrepreneurial Opportunities Through Value Addition of Jackfruit (Artocarpus Heterophyllus) Sapna Aroraand Anjali Shankhwar 5. Ultrasound Assisted Drying and Its Impact on Bioactive Compounds of Fruits and Vegetables Swati Mitharwal, Sachin Kumar, Neerja Usha Kujur, Komal Chauhan, and Prabhat Kumar Nema 6. Green Approach in Food Processing and Production Through Nanotechnology Aryasree Sukumar and K.A. Athmaselvi 7. Valorization of By Products in Agro Commodity Processing Sectors Jayati Pal Chattopadhyayand Aditi Roy Chowdhury 8. Various Microencapsulation Process Technologies Used in Food Industries: An Overview Sumit Sudhir Pathakand Mahipal Singh Tomar 9. Malting and Its Effect on Nutritive Value of Food Rakhi Singh, Vandana Kaushal, S. Thangalakshami and Anurag Singh 10. An Insight of Cold Plasma Processing and its Application in Food Industry Drishti Kadian and Chander Mohan 11. Cooked Food Waste Management: An Eco-friendly Approach K. Sai Shiva, Anurag Singh, Rakhi Singh and S. Thangalakshmi 12. Green Packaging and Utilization of Fruit Fibres: A Review Srishti Khurana, Yashmita Grover, Aparna AgarwalAbhishek Dutt Tripathi and Anjana Kumari 13. Processing of Banana Flower to Value Added Products A Review Pooja Jha, Murlidhar Meghwaland Pramod K. Prabhakar 14. Carbon Foot Printing and Green Technology: An Environment Friendly Approach in Dairy Sector Partha Pratim Debnath, Syed Mansha Rafiq and Nandini Dutta