1st Edition

Food Technology
Applied Research and Production Techniques





ISBN 9781774636855
Published March 31, 2021 by Apple Academic Press
412 Pages 44 Color & 40 B/W Illustrations

USD $54.95

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Book Description

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies.





Features:





  • provides information on relevant technology


  • makes suggestions for equipment and devices


  • looks at standardization in food technology


  • explores new and innovative packaging technology


  • studies antimicrobial activities in food


  • considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents


  • discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products




Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.

Table of Contents

Good Manufacturing Practices for Food Processing Industries: Principles and Practical Applications

Murlidhar Meghwal, Uday Heddurshetti, and Ravikumar Biradar

Research Planning and Funding Agencies: Focus on Food Technology

Murlidhar Meghwal, Soumitra Banerjee, B. L. Dhananjaya, Rachit Anu, and Uday Heddurshetti

Food Industry: Use of Plastics in Twenty-First Century

Ewelina Basiak

Thermal Processing in Food Technology: Latest Trends

Mahuya Hom Choudhury

Non-Destructive Technique of Soft X-Ray for Evaluation of Internal Quality of Agricultural Produce

D. V. Chidanand, C. K. Sunil, and Ashish Rawson

In Vitro Antioxidant Efficacy: Selected Medicinal Plants of Gujarat

Pooja Moteriya, Jalpa Ram, Mital J. Kaneria, and Sumitra Chanda

Antioxidant Activities of Some Marine Algae: Case Study from India

K. D. Rakholiya, J. T. Patel, V. D. Vora, G. S. Sutaria, R. M. Patel, R. A. Dave, and Mital J. Kaneria

Omega-3 Pufafrom Fish Oil: Silver Based Solvent Extraction

Kirubanandan Shanmugam

Anti-Oxidant and Anti-Bacterial Characteristics of Extracts: Terminalia chebula and Terminalia bellerica

Harsha Patel, Hemali Padalia, Mital J. Kaneria, Yogesh Vaghasiya, and Sumitra Chanda

In Vitro Antimicrobial Activity: Salvadora Species

Jagruti Sonagara, Kalpna D. Rakholiya, Hemali Padalia, Sumitra Chanda, and Mital J. Kaneria

Antimicrobial Properties of Leaf Extract: Polyalthia Longifolia var. Pendula Under In-Vitro Conditions

Kalpna D. Rakholiya, Yogesh Baravalia, and Sumitra Chanda

Isolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe Seed

Kalpna D. Rakholiya, Mital J. Kaneria, and Sumitra V. Chanda

Isolation and Characterization of Lycopene from Tomato and Its Biological Activity

Yogesh K. Baravalia, Komal V. Pokar, Khyati C. Bhojani, and Shailesh B. Gondaliya

Food Processing using Microbial Control System: Shea Butter

Esiegbuya Ofeoritse Daniel and Okungbowa Francisca Iziegbe

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