Shumaila Jan – författare

Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution.

This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and provide a litany of health benefits for the consumer. Pumpkin is high in proteins, beneficial seed oils and antioxidant properties. Many different types of foods can be developed from pumpkin seed as well. To date there has been no reference work that documents the up-to-date knowledge regarding pumpkin seed its production, structure, health benefits and utilization to develop food products, plus the health benefits, bioavailability and accessibility.

Pumpkin Seed: Newer Perspectives addresses the most recent advances and future prospects in pumpkin seed chemistry and valorization of pumpkin byproducts. The text provides researchers with a thorough understanding of new product development, use of protein in food supplementation, packaging films and many other uses. Different extraction techniques, phytochemical composition and applications in food and nutraceuticals are studied in full. Chapters deliver up-to-date information regarding the trends for the development of functional foods through pumpkin byproducts utilizing novel methods and updated technology, serving as a multidisciplinary source for researchers in food science and technology and biotechnology.