1st Edition

Advances in Processing Technology

    340 Pages 27 B/W Illustrations
    by CRC Press

    The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered.
    Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

    1. Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations 
    Shiby V.K. and Aisha Tabassum 
    2. Therapeutic Foods: An Overview   
    Farhath Khanum
    3. Current Expansions in Microbiology for Food Preservation 
    K. Ranjitha 
    4. Technological Advancements in Nano-science for Specific Food and Nutrition Delivery 
    K.R. Anilakumar 
    5. Recent Trends in Functional and Nutraceutical Foods 
    Rashim Kumari, Vikas Dadwal, Himani Agrawal and Mahesh Gupta 
    6. Advancement in the Processing of Condiments and Spices 
    Himani Singh and Murlidhar Meghwal 
    7. Past, Present and Future Perspective of Army Operational Rations (AOR’S) 
    Kumar Ranganathan, Shreelaxmi,Vijayalakshmi Subramanian Shanmugam Nadanasabapathi and Anil Dutt Semwal 
    8. Developments in the Technology of Oils and Refineries 
    Sandeep Singh 
    9. Chronological Developments in the Technology of Weaning and Geriatric Foods 
    Sangeeta Pandey 
    10. Progression of Biotechnology and its Application in Food Processing 
    Janifer Raj Xavier and Gopal Kumar Sharma 
    11. Smart Packaging in Food Sector 
    Rajeshwar S. Matche and Monica Oswal 
    12. Energy Bars: A Perfect Choice of Nutrition to All   
    Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal 


    Gopal Kumar Sharma FAFST(I), Former Additional Director & Head, Grain Science and Technology Division, DRDO-DFRL (Defence Food Research Laboratory), Ministry of Defence, Government of India, Mysuru, Karnataka
    Anil Dutt Semwal, Director, DRDO-DFRL (Defence Food Research Laboratory), Ministry of Defence, Government of India, Mysuru, Karnataka
    Dev Kumar Yadav, Scientist 'D', Grain Science and Technology Division, DFRL-DRDO (Defence Food Research Laboratory), Ministry of Defence, Government of India, Mysuru, Karnataka