Debashis Dutta – författare

Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.

Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.

This detailed book provides a set of protocols necessary for the development of a variety of microchip-based electrophoretic assays. It compiles a range of such electrophoretic methods by leading researchers in the field, covering subjects such as microfluidic device fabrication, on-chip sample preparation, theoretical/simulation protocols for assessing these separation methods, as well as common practices followed when applying them to important real world applications. The contents of the book range from protocols for classical assays to those involving pioneering separation techniques recently developed by the scientific community for advancing our analytical capabilities. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and accessible, Microfluidic Electrophoresis: Methods and Protocols serves as an convenient text for academic researchers as well as practicing engineers, biochemists, and analytical laboratory professionals.

This book presents select peer-reviewed papers presented at the International Conference on Numerical Optimization in Engineering and Sciences (NOIEAS) 2019.

This book presents select peer-reviewed papers presented at the International Conference on Numerical Optimization in Engineering and Sciences (NOIEAS) 2019.

This book comprises select proceedings of the International Conference on VLSI, Communication and Signal processing (VCAS 2018). The book covers a wide range of topics in electronics and communication engineering, especially in the area of microelectronics and VLSI design, communication systems and networks, and image and signal processing.

This book comprises select proceedings of the International Conference on VLSI, Communication and Signal processing (VCAS 2018). The book covers a wide range of topics in electronics and communication engineering, especially in the area of microelectronics and VLSI design, communication systems and networks, and image and signal processing.