Anil Dutt Semwal – författare

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses. 'The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an Indian perspective, which play a crucial role in the commercialization process. Additionally, it covers recent trends in cereals-based products, updates in legumes and pulses-based convenience and processed foods, and the evolution of bakery and confectionery technology. The book also includes a chapter on the technological evaluation of milling, as well as the process of fermentation, which has been used for preserving cereals-based foods using general and specific microorganisms. The science and technology behind fermented foods based on cereals and pulses are well explained in this book. Furthermore, the book covers the most important quality attributes related to cereals processing, including rheological and thermal changes that occur when extrinsic factors such as moisture and temperature are altered. The book also covers recent updates in sugar, honey, jaggery, and salt processing, as well as the self-life stability of products with respect to various chemical parameters, which is affected by oxidative changes in processed foods.

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.

The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times.This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined.The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.