Snehasis Chakraborty – författare

The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail.

The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail.

Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups. Using clear, scientific language, this book equips readers with in-depth knowledge of synbiotic products, processing methods, applications, and acceptance.

This is a pioneering book on synbiotic foods, being the first of its kind to include the following features:

Designed as a one-stop resource, this book particularly appeals to undergraduate and postgraduate students of Food Science, Food Technology, Food Biotechnology and Food Microbiology.