Advances in Processing Technology

AvAnil Dutt Semwal & Dev Kumar Yadav, Gopal Kumar Sharma,Gopal Kumar Sharma

Inbunden, Engelska, 2021

3 224 kr

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Beskrivning

The current book brings together various relevant topics for academics in the field of food science and technology. It presents a thorough examination of consumer perception in terms of sensory evaluation of processed foods and their impact on quality determination. Additionally, the book discusses food safety by exploring advancements in traceability and transparency in the food supply chain. Providing essential nutrition through food has become increasingly important, and the book also covers therapeutic foods and their future trends. Furthermore, the book delves into functional and nutraceutical foods, offering a comprehensive overview of these subjects. The technology of weaning and geriatric foods is also highlighted, with a focus on its importance for the growing and aging generations. Bio-preservation of food products, including fermentation, is discussed in relation to its novel and chemical-free approach to preservation. The book also covers advances in microbiology and biotechnology as they relate to food preservation. Additionally, the book explores cross-linking of advanced technologies, including nano-science, as it relates to specific food and nutrition delivery. The book also discusses developments in the technology of oil refineries and condiments, two major pillars in the food processing industry. The book also covers innovations in smart and intelligent packaging systems and their role in shelf life monitoring of processed foods, especially for import-worthy products. The scientific and technological approach of these packaging innovations is also discussed.

Produktinformation

Utgivningsdatum:2021-05-19
Mått:248 x 229 x undefined mm
Vikt:700 g
Format:Inbunden
Språk:Engelska
Antal sidor:340
Förlag:New India Publishing Agency
ISBN:9789390083220

Utforska kategorier

Mer om författaren

Gopal Kumar Sharma, FAFST(I), Former Additional Director & Head, Grain Science and Technology Division, DRDO-DFRL (Defence Food Research Laboratory), Ministry of Defence, Government of India, Mysuru, Karnataka.Anil Dutt Semwal, Director, DRDO-DFRL (Defence Food Research Laboratory), Ministry of Defence, Government of India, Mysuru, Karnataka.Dev Kumar Yadav, Scientist D, Grain Science and Technology Division, DFRL-DRDO (Defence Food Research Laboratory), Ministry of Defence, Government of India, Mysuru, Karnataka.

Innehållsförteckning

1. Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations - Shiby V.K. and Aisha Tabassum2. Therapeutic Foods: An Overview - Farhath Khanum3. Current Expansions in Microbiology for Food Preservation - K. Ranjitha 4. Technological Advances in Nano-science for Specific Food and Nutrition Delivery - K.R. Anilakumar5. Recent Trends in Functional and Nutraceutical Foods - Rashim Kumari, Vikas Dadwal, Himani Agrawal and Mahesh Gupta6. Advancement in the Processing of Condiments and Spices - Himani Singh and Murlidhar Meghwal7. Past, Present and Future Perspective of Army Operational Rations (AOR'S) - Kumar Ranganathan, Shreelaxmi, Vijayalakshmi Subramanian, Shanmugam Nadanasabapathi and Anil Dutt Semwal8. Developments in the Technology of Oils and Refineries - Sandeep Singh9. Chronological Developments in the Technology of Weaning and Geriatric Foods - Sangeeta Pandey10. Progression of Biotechnology and its Application in Food Processing - Janifer Raj Xavier and Gopal Kumar Sharma11. Smart Packaging in Food Sector - Rajeshwar S. Matche and Monica Oswal12. Energy Bars: A Perfect Choice of Nutrition to All - Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal

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