1st Edition
Emerging Techniques for Food Processing and Preservation
Chapter 1 Introduction to Emerging Technologies in Food Processing Sector
Swati Kapoor, Muskaan Gupta, Sudha Rana, Gurkirat Kaur, and B. N. Dar
Chapter 2 Electrodialysis: A Novel Technology in The Food Industry
Isha Dudeja Priyanka, Pooja Nikhanj, and Arashdeep Singh
Chapter 3 Refractance Window Technology as a promising Drying Technique in Food Industry
Kirti Jalgaonkar, Manoj Kumar Mahawar, and Srinivas Girijal
Chapter 4 Ozone Technology in Food Disinfection
Dolly Bhati, Arashdeep Singh, and Gurkirat Kaur
Chapter 5 Bio-based Composites for Food Packaging
L. Muthulakshmia, M. Shalinia, and R. Rajamb
Chapter 6 Bio speckle laser Technique – A novel non-destructive approach for quality detection
Randeep Kaura, Pooja Nikhanj, and Swati Kapoor
Chapter 7 Cold plasma for decontamination of food
Saadiya Naqash, H.R. Naik, Darakshan Majid, H.A.Makroo, and B.N.Dar
Chapter 8 Biomimicry – An Approach to Food Product and Technology Innovation
Rajan Sharma, Gurkirat Kaur, and Savita Sharma
Chapter 9 Nanofluids in Thermal Processing of Foods
Mehrajfatema Zafar Mulla, Reshma Bhatnagar, and Aakriti Kapoor
Chapter 10 Nanobiosensors for Detection of Food Contaminants
Prastuty Singh and Antima Gupta
Biography
Dr. Swati Kapoor, M.Sc., PhD, is a Food Technologist at Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural University, Ludhiana, Punjab, India. Currently, the scientist is involved in developing sustainable technologies from fruit and vegetable wastes, management of quality control laboratory for fresh and processed foods and shelf-life extension of fresh fruits and vegetables using edible coatings, low temperature, packaging etc.
Dr. Gurkirat Kaur, M.Sc., PhD, is Scientist (Nanotechnology) working in Electron Microscopy and Nanoscience Laboratory, at Punjab Agricultural University. Gurkirat has experience in teaching and research in Food science and technology for the last 10 years. Dr Kaur’s responsibilities include scientific and technical leadership and development of advanced facile technologies for food processing and protection.
Dr. Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at the Islamic University of Science & Technology, Awantipora, JK, India. He is the recipient of the prestigious CV Raman Fellowship and UGC Research Award in the field of Agricultural sciences by the University Grants Commission, New Delhi, GOI. He is a graduate of Agricultural Sciences. He has published more than 100 research and review papers in his field in various prestigious national and international journals and presented papers in many conferences. The main focus of his research is on agricultural by-products, traditional foods and unexplored food resources.
Prof. Savita Sharma, is a Principal Scientist (Dough Rheologist) working in the Department of Food Science and Technology, at Punjab Agricultural University. She has been actively involved in teaching and research for more than 35 years. Her research mainly focuses on the potential utilization and value addition of cereal products, Functionality enhancement of pasta, Processing and Utilization of cereal brans, non-conventional legumes and novel grains. She has guided 30 M.Sc. students and 12 PhD research scholars. Prof Savita Sharma has published more than 100 research papers in reputed national and international journals and also edited and authored books in Food Science and Technology.
