Raghvendra Raman Mishra – författare

This book provides comprehensive coverage of the application of naturally derived chitosan for improved food quality and shelf life. It describes the application of chitosan-based composite coatings in combination with antimicrobial agents, such as essential oils, organic acids, metal ions, and inorganic nanomaterials. It includes the sensory evaluation of chitosan-coated foods. It discusses the nutraceutical properties of the coatings. It also includes information about the marketing, technology transfer, commercialization, and regulatory guidelines associated with these products. This book is meant for researchers and industry experts in food processing and food engineering.Key Features: Reviews the effects of chitosan coating on delaying loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, pH, and firmness in various fruits and vegetables Discusses the nutraceutical properties and nutritional benefits of chitosan coating Highlights the combined effect of edible coatings during the storage of fruits and vegetables using evaporative coolant structures Discusses the application of techniques such as proteomics, metabolomics, bioinformatics, and chemometrics for the characterization of bioactive compounds present in these coatings Covers the various natural sources of chitosan

This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability.Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.

This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability.Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.