Innovative Food Science and Emerging Technologies (eBook, PDF)

Redaktion: Thomas, Sabu; Kalarikkal, Nandakumar; George, Anne; Rajakumari, Rajendran

• Format: PDF

Produktbeschreibung

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods.

Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 658
• Erscheinungstermin: 3. September 2018
• Englisch
• ISBN-13: 9781351360272
• Artikelnr.: 54173144

Autorenporträt

Rajakumari Rajendran is a Research Fellow working at the International and Inter University Centre for Nanoscience and Nanotechnology at Mahatma Gandhi University, Kottayam, Kerala, India. She has industrial experience in dietary supplements and medicinal formulations and is currently engaged in developing dietary supplements. She has been awarded the prestigious INSPIRE Fellowship (DST) and has two research publications to her credit. Anne George, MD, is Associate Professor at Government Medical College, Kottayam, Kerala, India. She did her MBBS Bachelor of Medicine, Bachelor of Surgery) at Trivandrum Medical College, University of Kerala, India. She acquired a DGO (Diploma in Obstetrics and Gynaecology) from the University of Vienna, Austria; Diploma Acupuncture from the University of Vienna; and an MD from Kottayam Medical College, Mahatma Gandhi University, Kerala, India. She has organized several international conferences, is a fellow of the American Medical Society, and is a member of many international organizations. Nandakumar Kalarikkal, PhD, is Associate Professor and Head of the Advanced Materials Laboratory, School of Pure and Applied Physics, Mahatma Gandhi University, Kottayam, India. He is also the Joint Director of the International and Inter University Centre for Nanoscience and Nanotechnology at the same university. He is a fellow of many professional bodies. He has authored many professional journal articles and has co-edited several books. Sabu Thomas, PhD, is the Pro-Vice Chancellor of Mahatma Gandhi University and Founding Director of the International and Inter University Center for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, Kerala, India. He is also a full professor of polymer science and engineering at the School of Chemical Sciences of the same university. He is a fellow of many professional bodies. Professor Thomas has (co-)authored many papers in international peer-reviewed journals in the area of polymer science and nanotechnology; his H index is 81.

Inhaltsangabe

Lion's Mane: The Medicinal Mushroom That Offers New Hope for Peripheral
Neuropathy. Understanding Probiotics: A Review. Aquatic Enzymes and Their
Applications in Seafood Industry. Biofuels from Microalgae Their Production
and Extraction: A Review. Utilization and Value Addition of Culinary
Banana: The Potential Food for Health. Modification of Culinary Banana
Resistant Starch and Its Application. Gelatine from Cold Water Fish Species
and Their Functional Properties. Fish Processing Waste Protein Hydrolysate:
A Rich Source of Bioactive Peptides. Effect of Oregano Essential Oil on the
Stability of Microencapsulated Fish Oil. Safety Considerations of Raw Meat:
An Indian Perspective. Acrylamide in Food Products: Occurrence, Toxicity,
Detoxification, and Determination. Improving Quality of Ready-to-Eat,
Minimally Processed Produce Using Non-Thermal Postharvest Technologies.
Radiation Processing: An Emerging Postharvest Preservation Method for
Improving Food Safety and Quality. Foods Preserved with Hurdle Technology.
Radio Frequency Applications in Food Processing. Microencapsulation of
Bioactive Food Ingredients: Methods, Applications, and Controlled Release
Mechanism: A Review. Electrospinning as a Novel Delivery Vehicle for
Bioactive Compounds in Food. Underutilized Novel Xeric Crop: Kair (
Capparis decidua). Value Addition of Underutilized Crops of India by
Extrusion Cooking Technology. Fungal Retting Technology of Jute Fiber.
Composting of Cashew Apple Waste Residue for Cultivating Paddy Straw
Mushroom. Quality Characteristics of Custard Made from Composite Flour of
Germinated Finger Millet, Rice, and Soybean. Kinnow Peel-Rice Based
Expanded Snacks: Investigating Extrudate Characterstics and Optimizing
Process Conditions. Development and Partial Characterization of
Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein
Concentrate, and Psyllium Husk. Green Leaf Protein Concentrate and Its
Application in Extruded Food Products. Development of Spray-Dried Honey
Powder with Vitamin C and Antioxidant Properties Using Maltodextrin as
Carrier.