Food Process Engineering and Technology (eBook, PDF)

Safety, Packaging, Nanotechnologies and Human Health
Redaktion: Malik, Junaid Ahmad; Kumari, Anu; Goyal, Megh R.

• Format: PDF

Produktbeschreibung

This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.

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Produktdetails

• Verlag: Springer Nature Singapore
• Seitenzahl: 512
• Erscheinungstermin: 5. Januar 2024
• Englisch
• ISBN-13: 9789819968312
• Artikelnr.: 69756156

Autorenporträt

Junaid Ahmad Malik is an Assistant Professor at the Department of Zoology, Govt. Degree College Kulgam, J&K, India. He earned his B.Sc. from the University of Kashmir in 2008, followed by an M.Sc. and Ph.D. in Zoology from Barkatullah University in 2010 and 2015, respectively. His educational journey continued with a B.Ed. in 2017 from the University of Kashmir. He started as a lecturer in the School Education Department and then joined the Department of Zoology at Govt. Degree College Bijbehara. Currently a lecturer at Govt. Degree College, Kulgam, he's deeply engaged in teaching and research. Dr. Malik's research spans ecology, environmental science, wildlife and conservation biology. With over a decade of research, he published 20+ research papers, 26 books, and numerous book chapters and articles. He's the founder of World Biologica Publishers and Editor-in-Chief of "Inventum Biologicum." Beyond publishing, he's an active conference participant and a life member of SBBS (Society for Bioinformatics and Biological Sciences). Megh R. Goyal is a Senior Editor-in-Chief at Apple Academic Press (T&F Group); Retired Prof in Agric & Food Eng. He earned his B.Sc. in Engineering from Punjab Agricultural University, Ludhiana, India, and M.Sc. and Ph.D. degrees from the Ohio State University. Additionally, he holds a Master of Divinity degree from Puerto Rico Evangelical Seminary. With a professional journey spanning over 53 years, he's held roles such as Soil Conservation Inspector, Research Assistant, and Professor. Notably, he was the first licensed Agricultural Engineer in Puerto Rico and was named the "Father of Irrigation Engineering in Puerto Rico" by ASABE. Dr. Goyal has received numerous awards for his contributions to agricultural engineering, including the Netafim Microirrigation Award and Lifetime Achievement Award. He's authored over 200 journal articles and 120 books, many of which are internationally recognized. Apple Academic Press Inc. has published his works on subjects like "Management of Drip/Trickle Irrigation" and "Evapotranspiration." He remains an esteemed figure in the field of micro irrigation. Anu Kumari is an Assistant Professor at Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj, India. She holds a B.Tech in Dairy Technology from SHUATS and an M.Tech. in Dairy Engineering from ICAR-National Dairy Research Institute. An accomplished academic, she's received awards like the Gold Medal from SHUATS and the Young Scientist Award from Agricultural Technology Development Society. Her research spans biocomposites for food and dairy, process mechanization, mathematical modeling, rheology, and more. She has guided postgraduate students and participated in various national and international conferences. With over 50 publications, including papers, books, book chapters, and abstracts, she is a recognized expert in her field. Anu is a Life member of IDEA and Agricultural Technology Development Society.

Inhaltsangabe

PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING.- 1.Emerging Novel Technologies for Food Drying.- 2.Foods and Food Products: Significance and Applications of Collegative Properties.- 3.Scope of Three-Dimensional Printing for Fabrication of Foods.- 4.Sustainable Renewable Energy Sources for Food and Dairy Processing.- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT.- 5.Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits.- 6.Food Processing and Management of Food Supply Chain: From Farm to Fork.- 7.Microplastics in Foods: An Emerging Food Safety Threat.- 8.Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy.- 9.Diverse Bioengineering Tools for Crop Improvement.- PART III: INNOVATIONS IN FOOD PACKAGING.- 10.New-age Packaging for Foods and Food Products.- 11.Biodegradable Packaging: Recent Advances and Applications in Food Industry.- 12.Recent Trends in Biodegradable Packaging of Foods.- 13.Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods.- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING.- 14.Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment.- 15.Nanomaterials in Foods: Recent Advances, Applications and Safety.- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY.- 16.Scope of Nanotechnology in Food Science and Food Engineering.- 17.Scope of Nanoencapsulation for Delivery of Functional Food Ingredients.- 18.Scope of Nanotechnology for Sustainable Production of Nutritive Foods.- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH.- 19.Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products.- 20.Recent Developments for Formulation of Infant Foods.- 21.Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei.- 22.Role of Probiotics in Gut Micro-Flora.- 23.Screening and Isolation of Probiotic Cultures.- 24.Metabolomics Applications in Food Science and Nutritional Research.