Prince Chawla – författare

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens

Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches.

Key Features:

This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens

Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches.

Key Features:

This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Many wild varieties of mushrooms are consumed by people around the world, yet many species remain unexplored, their nutritional as well as pharmacological significance yet to be discovered for many of them. Wild Mushrooms: Characteristics, Nutrition, and Processing informs readers about different unexplored wild mushrooms, their methods of cultivation, nutritional values, pharmaceutical values, and possible utilization for human wellbeing.

The book represents a comprehensive assessement of current knowledge about the edible mushrooms commercialization, especially as nutraceuticals and dietary supplement formulation, mineral supplementation and source of quality proteins in foods and diet. The health benefits of edible mushrooms, nature and chemistry of bioactive components and in-vitro and in-vivo bioactivity of edible mushrooms are also highlighted in different chapters. By bringing diverse areas such as oxidative stress and longevity, techniques of mushroom analysis, toxicology and extracellular enzymes of wild mushrooms, it lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention.

Key Features:

The book also explores the role of mushrooms in the degradation of harmful xenobiotic compounds as well as reduction of pesticides. It discusses the utilization of wild mushrooms in waste management and cultivation of wild mushroom using lignocellulosic biomass-based residue as a substrate. This book should be of interest to a large and varied audience of researchers in academia, industry, nutritionists, dietitian, food scientists, agriculturists and regulators.

Many wild varieties of mushrooms are consumed by people around the world, yet many species remain unexplored, their nutritional as well as pharmacological significance yet to be discovered for many of them. Wild Mushrooms: Characteristics, Nutrition, and Processing informs readers about different unexplored wild mushrooms, their methods of cultivation, nutritional values, pharmaceutical values, and possible utilization for human wellbeing.

The book represents a comprehensive assessement of current knowledge about the edible mushrooms commercialization, especially as nutraceuticals and dietary supplement formulation, mineral supplementation and source of quality proteins in foods and diet. The health benefits of edible mushrooms, nature and chemistry of bioactive components and in-vitro and in-vivo bioactivity of edible mushrooms are also highlighted in different chapters. By bringing diverse areas such as oxidative stress and longevity, techniques of mushroom analysis, toxicology and extracellular enzymes of wild mushrooms, it lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention.

Key Features:

The book also explores the role of mushrooms in the degradation of harmful xenobiotic compounds as well as reduction of pesticides. It discusses the utilization of wild mushrooms in waste management and cultivation of wild mushroom using lignocellulosic biomass-based residue as a substrate. This book should be of interest to a large and varied audience of researchers in academia, industry, nutritionists, dietitian, food scientists, agriculturists and regulators.

Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries.

Key Features:

Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries.

Key Features:

Millets are diverse small-seeded crops which are resilient to climatic stress, pests, and diseases. These can be grown in rainfed conditions with minimal agricultural inputs. These are considered nutritionally superior to other major cereals like rice, wheat, and maize as they contain a significant amount of protein, dietary fibre, and minerals. Today, millets are recognized and considered as integral components of a sustainable food system. Millets have low glycaemic index and are beneficial for diabetics. Millet protein is devoid of gluten, making them a better option than wheat for patients with gluten sensitivity.

Millets: Cultivation, Processing, and Utilization covers information on taxonomy, morphology, germplasm accessions, cultivation practices, harvesting methods, threshing, cleaning, storage, milling, structural and engineering properties, nutritional and anti-nutritional values, health benefits, food applications, by-products, non-food applications, quality standards, and prospects in millet processing. This book''s sixteen in-depth chapters give readers complete information on all facets of millet cultivation, processing, and use. It is a unique compilation of information on millets from farm to fork and beyond. This book will be useful for students, researchers, farmers, and entrepreneurs in understanding millets and their applications. It has been compiled by experts in the field and can serve as a guidance document for the stakeholders.

Millets are diverse small-seeded crops which are resilient to climatic stress, pests, and diseases. These can be grown in rainfed conditions with minimal agricultural inputs. These are considered nutritionally superior to other major cereals like rice, wheat, and maize as they contain a significant amount of protein, dietary fibre, and minerals. Today, millets are recognized and considered as integral components of a sustainable food system. Millets have low glycaemic index and are beneficial for diabetics. Millet protein is devoid of gluten, making them a better option than wheat for patients with gluten sensitivity.

Millets: Cultivation, Processing, and Utilization covers information on taxonomy, morphology, germplasm accessions, cultivation practices, harvesting methods, threshing, cleaning, storage, milling, structural and engineering properties, nutritional and anti-nutritional values, health benefits, food applications, by-products, non-food applications, quality standards, and prospects in millet processing. This book''s sixteen in-depth chapters give readers complete information on all facets of millet cultivation, processing, and use. It is a unique compilation of information on millets from farm to fork and beyond. This book will be useful for students, researchers, farmers, and entrepreneurs in understanding millets and their applications. It has been compiled by experts in the field and can serve as a guidance document for the stakeholders.