Innovative Food Science and Emerging Technologies: 1st Edition (Hardback) book cover

Innovative Food Science and Emerging Technologies

1st Edition

Edited by Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal

Apple Academic Press

620 pages

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Hardback: 9781771886611
pub: 2018-10-02
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Description

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.

Table of Contents

Lion’s Mane: The Medicinal Mushroom That Offers New Hope for Peripheral Neuropathy

Kah-Hui Wong and Syntyche Ling-Sing Seow

Understanding Probiotics: A Review

Mradula Gupta, Somesh Sharma, and Nitin Kothari

Aquatic Enzymes and Their Applications in Seafood Industry

U. Parvathy, A. Jeyakumari, George Ninan, L. N. Murthy, S. Visnuvinayagam, and C. N. Ravishankar

Biofuels from Microalgae Their Production and Extraction: A Review

Faisal R. Sofi, K. Dhanpal, K. Sravani, G. G. Phadke, S. Vijay Kumar Reddy, and K. K. Sabha Nissar

Utilization and Value Addition of Culinary Banana: The Potential Food for Health

PrernaKhawas and Sankar Chandra Deka

Modification of Culinary Banana Resistant Starch and Its Application

P. Khawas and S. C. Deka

Gelatine from Cold Water Fish Species and Their Functional Properties

Nor Fazliyana Mohtar and Conrad O. Perera

Fish Processing Waste Protein Hydrolysate: A Rich Source of Bioactive Peptides

Girija G. Phadke, L. Narasimha Murthy, Asif U. Pagarkar, Faisal R. Sofi, and K. K. Sabha Nissar

Effect of Oregano Essential Oil on the Stability of Microencapsulated Fish Oil

A. Jeyakumari, A. A. Zynudheen, P. K. Binsi, U. Parvathy, and C. N. Ravishankar

Safety Considerations of Raw Meat: An Indian Perspective

Vishva Maru and Vaijayanti Ranade

Acrylamide in Food Products: Occurrence, Toxicity, Detoxification, and Determination

Kalyani Y. Gaikwad and Dr. K. A. Athmaselvi

Improving Quality of Ready-to-Eat, Minimally Processed Produce Using Non-Thermal Postharvest Technologies

Rohanie Maharaj

Radiation Processing: An Emerging Post Harvest Preservation Method for Improving Food Safety and Quality

Sumit Gupta and Prasad S. Variyar

Foods Preserved with Hurdle Technology

Anurag Singh, Ashutosh Upadhyay, and Ankur Ojha

Radio Frequency Applications in Food Processing

V. K. Shiby, Aisha Tabassum, and M. C. Pandey

Microencapsulation of Bioactive Food Ingredients: Methods, Applications, and Controlled Release Mechanism: A Review

A. Jeyakumari, U. Parvathy, A. A. Zynudheen, Narasimha Murthy, Visnuvinayagam, and C. N. Ravishankar

Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food

AppaRao Gudimalla, Raghevndra Mishra, R. Rajakumari, Jiya Jose, G. Giridhar, Nandakumar Kalarikal, and Sabu Thomas

Underutilized Novel Xeric Crop: Kair (Capparis decidua)

Yamini Chaturvedi and Ranjana Nagar

Value Addition of Underutilized Crops of India by Extrusion Cooking Technology

Duyi Samyor, Amit Baran Das, and Sankar Chandra Deka

Fungal Retting Technology of Jute Fiber

Avijit Das

Composting of Cashew Apple Waste Residue for Cultivating Paddy Straw Mushroom

Meghana V. Desai, David G. Gomes, Babu V. Vakil, and Vaijayanti V. Ranade

Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean

Charanjit S. Riar and Surwase S. Bhaskarroa

Kinnow Peel-Rice Based Expanded Snacks: Investigating Extrudate Characteristics and Optimizing Process Conditions

Himanshu Prabhakar, Dr. P.S. Ranote, Dr. Baljeet Singh, and Dr. Savita Sharma

Development and Partial Characterization of Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein Concentrate, and Psyllium Husk

Sakshi Sukhija, Sukhcharn Singh, and Charanjit S. Riar

Green Leaf Protein Concentrate and Its Application in Extruded Food Products

Jayabrata Saha and Sankar Chandra Deka

Development of Spray-Dried Honey Powder with Vitamin C and Antioxidant Properties Using Maltodextrin as Carrier

Yogita Suhag, Gulzar Ahmad Nayik, and Vikas Nanda

About the Editors

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.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science