Kaavya Rathnakumar – författare

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9 produkter

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9 produkter

Coconut-Based Beverages and Products
AvRavi Pandiselvam,Kaavya Rathnakumarm. fl.
Häftad, Engelska, 2025
1 714 kr
Skickas inom 10-15 vardagar
Coconut-based beverages have recently grown in popularity, and research output has reflected this trend. Younger consumers are increasingly focused on health and wellness, and coconut beverages contain a range of electrolytes, vitamins, minerals, and amino acids. They have a unique taste that is naturally sweet, refreshing, and nutty in flavor. Coconut-Based Beverages and Products covers a wide range of coconut-based drinks, as well as other selected coconut products. A chapter is dedicated to each type of drink or product and key elements such as chemistry, nutritional profile, production standards, preservation, and packaging methods are covered as appropriate for each product. Coconut-based Beverages and Products provides a comprehensive view of the recent developments in the production and processing of coconut-based products with a focus on beverages, as well as their nutritional benefits. Information on clinical trials and the future outlook of research also help readers identify areas for further investigation, innovation, and product development.Details coconut standards, nutritional profiles, and preservation and packaging techniques for coconut-based beveragesDescribes a different coconut-based product and its processing in each chapterCovers the practical and/or industrial scale adoptability of various products and processing techniques
Coconut-Based Beverages and Products
AvAnjineyulu Kothakota,Kaavya Rathnakumarm. fl.
E-bok
Engelska, 2025
2 264 kr
Läs direkt efter köp
Coconut-based beverages have recently grown in popularity, and research output has reflected this trend. Younger consumers are increasingly focused on health and wellness, and coconut beverages contain a range of electrolytes, vitamins, minerals, and amino acids. They have a unique taste that is naturally sweet, refreshing, and nutty in flavor. Coconut-Based Beverages and Products covers a wide range of coconut-based drinks, as well as other selected coconut products. A chapter is dedicated to each type of drink or product and key elements such as chemistry, nutritional profile, production standards, preservation, and packaging methods are covered as appropriate for each product. Coconut-based Beverages and Products provides a comprehensive view of the recent developments in the production and processing of coconut-based products with a focus on beverages, as well as their nutritional benefits. Information on clinical trials and the future outlook of research also help readers identify areas for further investigation, innovation, and product development. - Details coconut standards, nutritional profiles, and preservation and packaging techniques for coconut-based beverages- Describes a different coconut-based product and its processing in each chapter- Covers the practical and/or industrial scale adoptability of various products and processing techniques
Sustainable Thermal Processing in Food Manufacturing
Ohmic, Microwave and Induction Technologies
AvRavi Pandiselvam,Ranil Cooreym. fl.
Häftad, Engelska, 2027
1 970 kr
Kommande
Sustainable Thermal Technologies in Food Processing: Ohmic, Microwave, and Induction Technologies offers an authoritative resource on advanced thermal processing technologies critical for modern food preservation and extraction. Addressing the limitations of conventional thermal methods, this reference explores energy-efficient, high-quality, and environmentally responsible heating techniques. The chapters cover fundamental engineering principles, food safety mechanisms, system design, process control, and digital innovations including AI and IoT integration. Specialized topics include drying, pasteurization, cooking, bioactive compound extraction, thawing, fermentation, and nutritional impacts. The text also presents industrial-scale applications, regulatory frameworks, and future research directions, providing a holistic understanding of these emerging technologies. This book equips industry professionals, academic researchers, and students with critical insights to select, model, and implement sustainable thermal processes. It supports innovation in food manufacturing by delivering comparative evaluations, scale-up challenges, and sustainability assessments, fostering adoption of green technologies for improved food safety, quality, and environmental performance.Provides comparative analysis of ohmic, microwave, and induction heating for food processingExplores modeling, simulation, and digitalization tools for process optimizationDetails industrial and pilot-scale applications with case studiesEvaluates energy efficiency, sustainability, and life cycle impacts
Non-Thermal Food Processing Technologies
Impact on Color Profile
AvR. Pandiselvam,Kaavya Rathnakumar
E-bok
PDF, Engelska, 2024
3 049 kr
Läs direkt efter köp
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.
The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.
The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.
This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Non-Thermal Food Processing Technologies
Impact on Color Profile
AvR. Pandiselvam,Kaavya Rathnakumar
E-bok
Engelska, 2024
3 049 kr
Läs direkt efter köp
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.
The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.
The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.
This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Ozone Applications in the Food Industry
Trends and Future Prospects
AvKaavya Rathnakumar,Anjineyulu Kothakotam. fl.
E-bok
PDF, Engelska, 2025
3 049 kr
Läs direkt efter köp
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.
Ozone Applications in the Food Industry
Trends and Future Prospects
AvKaavya Rathnakumar,Anjineyulu Kothakotam. fl.
E-bok
Engelska, 2025
3 049 kr
Läs direkt efter köp
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.
Non-Thermal Food Processing Technologies
Impact on Color Profile
AvKaavya Rathnakumar,R. Pandiselvam
Inbunden, Engelska, 2024
2 593 kr
Skickas inom 10-15 vardagar
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.
Ozone Applications in the Food Industry
Trends and Future Prospects
AvRavi Pandiselvam,Anjineyulu Kothakotam. fl.
Inbunden, Engelska, 2025
2 593 kr
Skickas inom 10-15 vardagar
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent applications of ozone in several areas within the food sector, including horticultural produce, cereals, meat products, dairy products, and seafood.

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Kaavya Rathnakumar – författare

Coconut-Based Beverages and Products

Coconut-Based Beverages and Products

Sustainable Thermal Processing in Food Manufacturing

Non-Thermal Food Processing Technologies

Non-Thermal Food Processing Technologies

Ozone Applications in the Food Industry

Ozone Applications in the Food Industry

Non-Thermal Food Processing Technologies

Ozone Applications in the Food Industry

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