Biotechnical Processing in the Food Industry (eBook, PDF)

New Methods, Techniques, and Applications
Redaktion: Kumar Verma, Deepak; Garcia, Sandra; Baldi, Ashish; Singh Sandhu, Kawaljit; Patel, Ami R.

• Format: PDF

Produktbeschreibung

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost.

Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 322
• Erscheinungstermin: 28. Februar 2021
• Englisch
• ISBN-13: 9781000094244
• Artikelnr.: 60428840

Autorenporträt

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India. Kawaljit Singh Sandhu, PhD, is an Associate Professor and Head of the Department of Food Science and Technology at Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India. Ashish Baldi, PhD, is Dean of Faculty of Pharmacy and Head of Department of Pharmaceutical Sciences and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India. Sandra Garcia, PhD, is Associate Professor of Food Science and Technology in the Food Science Department at the Agrarian Sciences Center at State University of Londrina, Londrina (PR), Brazil.

Inhaltsangabe

Part 1: Technological Trends and Advances For The Dairy Research And
Industry 1. Nonconventional Technologies: Promising Stabilization Methods
for the Fresh Dairy Sector 2. Bulgarian White-Brined Cheese: Beneficial
Microbiota and Technology for Development of New Functional Foods 3.
Bioactive Carbohydrates: Safety Regulations and Applications for
Dairy-Based Functional Foods Part 2: Emerging Technological Developments in
The Food Research Industry 4. Assessment of Quality of Confectionery
Products using Electronic Nose Technology 5. Supercritical Carbon Dioxide
(SC-CO2) Extraction of Piperine: A Green Extraction Method for Biomolecule
of Therapeutic Importance 6. Silver-Based Solvent Extraction of EPA/DHA
from Fish Oil: Chemistry and Process Development Part 3: Potential Advanced
Research in The Food, Health, And Processing Industry 7. Metabiotics as
Functional Metabolites of Probiotics: An Emerging Concept and Its Potential
Application in Food and Health 8. Bacteriocins: Biosynthesis, Production,
Purification, and Its Potential Applications in Food and Human Health 9.
Microbial Chitin Extraction from Waste Chitin: An Eco-Friendly Approach for
Emerging Biotechnological Processes and Industrial Application