Rajeev Bhat – författare

Valorization of Biomass to Bioproducts: Organic Acids and Biofuels focuses on recent technological developments and related challenges surrounding the bioprocessing of biomass for important organic acids and biofuels (waste to energy) for industrial applications. Chapters present information on biomass as a source for fermentation to produce important organic acids and next generation biofuels. Additionally, the book includes chapters on the role of synthetic/systems biology and metabolic engineering in producing these valuable biomolecules of industrial interest. Consolidates the most recent research on the developments of organic acids from biomass Highlights the applications of organic acids across various industries Discusses a wide range of biotechnologies for biofuel production Covers recent challenges in biomass to biofuels and lifecycle analysis

Valorization of Biomass to Bioproducts: Organic Acids and Biofuels focuses on recent technological developments and related challenges surrounding the bioprocessing of biomass for important organic acids and biofuels (waste to energy) for industrial applications. Chapters present information on biomass as a source for fermentation to produce important organic acids and next generation biofuels. Additionally, the book includes chapters on the role of synthetic/systems biology and metabolic engineering in producing these valuable biomolecules of industrial interest.- Consolidates the most recent research on the developments of organic acids from biomass- Highlights the applications of organic acids across various industries- Discusses a wide range of biotechnologies for biofuel production- Covers recent challenges in biomass to biofuels and lifecycle analysis

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood.

The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation.� The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products.

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for�food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products.

Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood.The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products.Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products.- Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization- Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies- Presents emerging technologies for the valorization of agri-food wastes and by-products- Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Nanotechnology in Paper and Wood Engineering: Fundamentals, Challenges and Applications describes recent advances made in the use of nanotechnology in the paper and pulp industry. Various types of nano-additives commonly used in the paper industry for modification of raw material to enhance final products are included, with other sections covering the imaging applications of nano-papers and nano-woods in pharmaceuticals, biocatalysis, photocatalysis and energy storage. This book is an important reference source for materials scientists and engineers who are looking to understand how nanotechnology is being used to create more efficient manufacturing processes in for the paper and wood industries. Provides information on nano-paper production and its applications Explains the major synthesis techniques and design concepts of cellulosic or wooden nanomaterials for industrial applications Assesses the major challenges of creating nanotechnology-based manufacturing systems for wood and paper engineering

Nanotechnology in Paper and Wood Engineering: Fundamentals, Challenges and Applications describes recent advances made in the use of nanotechnology in the paper and pulp industry. Various types of nano-additives commonly used in the paper industry for modification of raw material to enhance final products are included, with other sections covering the imaging applications of nano-papers and nano-woods in pharmaceuticals, biocatalysis, photocatalysis and energy storage. This book is an important reference source for materials scientists and engineers who are looking to understand how nanotechnology is being used to create more efficient manufacturing processes in for the paper and wood industries.- Provides information on nano-paper production and its applications- Explains the major synthesis techniques and design concepts of cellulosic or wooden nanomaterials for industrial applications- Assesses the major challenges of creating nanotechnology-based manufacturing systems for wood and paper engineering

Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a science-based reference which explores the roles played by agri-food ecosystems, their functions and needs, and the importance of the interdependencies among them. This book explores the relationships between food ecosystems, highlighting each entity's role in transforming, preserving, and conserving the others. It is a vital resource of information on the ecosystems that surround the food supply chain and includes all processes, from primary production of food through consumption. The book covers the agricultural and farming phases; processing and transformation; storage and consolidation; packaging; transportation; the management of waste and losses; and the supply and conservation of enabling resources like materials, biodiversity, energy, and water. Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a useful reference for academics, researchers, policymakers, and industry professionals involved within the agri-food sector management.Provides information on sustainability challenges, developments and solutions related to food ecosystemsDiscusses the impact of renewables toward sustainable and zero-carbon food ecosystemsSummarizes the scientific literature on alternative valorization strategies to reduce biomassDefines boundaries of analysis of entities, input/output flows, constraints and performance goals to measure data

Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a science-based reference which explores the roles played by agri-food ecosystems, their functions and needs, and the importance of the interdependencies among them. This book explores the relationships between food ecosystems, highlighting each entity''s role in transforming, preserving, and conserving the others. It is a vital resource of information on the ecosystems that surround the food supply chain and includes all processes, from primary production of food through consumption. The book covers the agricultural and farming phases; processing and transformation; storage and consolidation; packaging; transportation; the management of waste and losses; and the supply and conservation of enabling resources like materials, biodiversity, energy, and water. Sustainable Development and Pathways for Food Ecosystems: Integration and Synergies is a useful reference for academics, researchers, policymakers, and industry professionals involved within the agri-food sector management.- Provides information on sustainability challenges, developments and solutions related to food ecosystems- Discusses the impact of renewables toward sustainable and zero-carbon food ecosystems- Summarizes the scientific literature on alternative valorization strategies to reduce biomass- Defines boundaries of analysis of entities, input/output flows, constraints and performance goals to measure data

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.- Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain- Highlights potential industrial opportunities and supports circular economy concepts- Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniquesNovel preservation techniquesActive and atmospheric packagingFood packagingMathematical modelling of food preservation processesNatural preservativesThis title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

This book explores the present era of globalized food supply chains, associated complexities, and concerns over maintaining food quality and safety. It deepens the knowledge on technological innovations and applications of natural additives in foods and their applications in sustainable packaging to ensure food safety and quality. It acts as a tool to plan for further developments in this emerging area of importance and aims to address consumers' demands for minimally processed food without additives or preservatives and meet the pressure of sustainable packaging products. Compared to other books, this book exclusively focuses on the contemporary developments and prospective advancements in the use of natural food additives in sustainable packaging (active and intelligent agent) systems. The chapters represent a systematic, sequential account of current research and developments in this emerging area, covering all the major topics of the advancements and applications of natural food additives in foods and their sustainable packaging. The book will assist the academic community (teachers, researchers, and students), industry personnel, and other related stakeholders engaged in this field.

This book explores the present era of globalized food supply chains, associated complexities, and concerns over maintaining food quality and safety. It deepens the knowledge on technological innovations and applications of natural additives in foods and their applications in sustainable packaging to ensure food safety and quality. It acts as a tool to plan for further developments in this emerging area of importance and aims to address consumers' demands for minimally processed food without additives or preservatives and meet the pressure of sustainable packaging products. Compared to other books, this book exclusively focuses on the contemporary developments and prospective advancements in the use of natural food additives in sustainable packaging (active and intelligent agent) systems. The chapters represent a systematic, sequential account of current research and developments in this emerging area, covering all the major topics of the advancements and applications of natural food additives in foods and their sustainable packaging. The book will assist the academic community (teachers, researchers, and students), industry personnel, and other related stakeholders engaged in this field.

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely.

Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced.

This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely.

Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced.

This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely.Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced.This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum  Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource:  Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes  Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum  

Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. 

Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: 

Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology  Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes   Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications  Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities 

Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production. 

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum  

Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. 

Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: 

Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology  Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes   Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications  Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities 

Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production. 

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.

The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives

This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.

The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives

This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

This book emphasizes various challenges and opportunities in biopolymers and identifying their potential applications in various fields including food, pharmaceuticals, cosmetics, and electronics. It offers an overview of the environmental-related issues, regulatory and legislative issues,  green extraction technologies, and sustainability challenges. It will be interesting and valuable for researchers working in the related field.

This book emphasizes various challenges and opportunities in biopolymers and identifying their potential applications in various fields including food, pharmaceuticals, cosmetics, and electronics. It offers an overview of the environmental-related issues, regulatory and legislative issues,  green extraction technologies, and sustainability challenges. It will be interesting and valuable for researchers working in the related field.

This book emphasizes various challenges and opportunities in biopolymers and identifying their potential applications in various fields including food, pharmaceuticals, cosmetics, and electronics. It offers an overview of the environmental-related issues, regulatory and legislative issues,  green extraction technologies, and sustainability challenges. It will be interesting and valuable for researchers working in the related field.