1st Edition
Research Methodology in Food Sciences Integrated Theory and Practice
Nanotechnology for Pathogen Detection and Food Safety
Pankaj Kishore, Satyen K. Panda, V. A. Minimol, C. O. Mohan, and C. N. Ravishankar
Water Vapor Permeability, Mechanical, Optical, and Sensorial Properties of Plasticized Guar Gum Edible Films
Xochitl Ruelas Chacon, Juan Carlos Contreras Esquivel, Julio Montañez, Antonio Francisco Aguilera Carbo, Maria De La Luz Reyes Vega, Rene Dario Peralta Rodriguez, and Gabriela Sanchez Brambila
Foodborne Parasites: One Health Perspective
K. Porteen, S. Wilfred Ruban, and Nithya Quintoil
Effect of Calcium Content on the Gelation of Low Methoxy Chickpea Pectin
V. Urias-Orona, A. Rascón-Chu, J. Márquez-Escalante, K. G. Martínez-Robinson, and A. C. Campa-Mada
Antioxidant Activity and Gelling Capability of Β-Glucan from a Drought Harvested Oat
Nancy Ramírez-Chavez, Juan Salmerón-Zamora, Elizabeth Carvajal-Millan, Karla Martínez-Robinson, Ramona Pérez-Leal, and Agustin Rascón-Chu
Microstructure and Swelling of Wheat Water Extractable Arabinoxylan Aerogels
Jorge A. Marquez-Escalante
Assessment of Quercetin Isolated from Enicostemma littorale against Few Cancer Targets: An In Silico Approach
R. Sathish Kumar
Trends in Production of Ethanol Using Palm Plantation Biomass Waste in Indonesia
Teuku Beuna Bardant, Heru Susanto, and Ina Winarni
Current Trends in the Biotechnological Production Fructooligosaccharides
Orlando De La Rosa, Diana B. Muñiz-Márquez, Jorge E. Wong-Paz, Raúl Rodríguez, Rosa Ma. Rodríguez, Juan C. Contreras, and Cristóbal Aguilar
Bio-Functional Peptides: Biologically Activities, Production, and Applications
Gloria Alicia Martínez-Medina, Arely Prado-Barragán, José L. Martínez, Héctor Ruiz, Rosa Ma. Rodríguez, Juan C. Contreras, and Cristóbal N. Aguilar
Guar Gum as a Promising Hydrocolloid: Properties and Industry Overview
Cecilia Castro-López, Juan C. Contreras-Esquivel, Guillermo C. G. Martinez-Avila, Romeo Rojas, Daniel Boone-Villa, Cristóbal N. Aguilar, and Janeth M. Ventura-Sobrevilla
Whey Protein Based Edible Films: Progress and Prospects
Olga B. Alvarez-Pérez, Raúl Rodríguez-Herrera, Rosa M. Rodríguez-Jasso, Romeo Rojas, Miguel A. Aguilar-González, and Cristóbal N. Aguilar
Grafted Cinnamic Acid: A Novel Material for Sugarcane Juice Clarification
Priti Rani, Pinki Pal, Sumit Mishra, Jay Prakash Pandey, and Gautam Sen
Fish Mince and Surimi Processing: New Trends and Development
L. N. Murthy, G. P. Girija, C. O. Mohan, and C. N. Ravishankar
High Pressure Applications for Preservation of Fish and Fishery Products
Bindu J and Sanjoy Das
Biography
C. O. Mohan, PhD, is currently a Scientist at the Fish Processing Division of the Central Institute of Fisheries Technology (Indian Council of Agricultural Research), in Willingdon Island, Kochi, Kerala, India. His areas of interest are thermal processing and active and intelligent packaging. He has guided many postdoctoral students and has published in many national and international journals.
Elizabeth Carvajal-Millan, PhD, is a Research Scientist at the Research Center for Food and Development (CIAD) in Hermosillo, Mexico. Her research interests are focused on biopolymers, mainly in the extraction and characterization of high-value-added polysaccharides from co-products recovered from the food industry and agriculture, especially ferulated arabinoxylans. She is a pioneer in in vitro and in vivo studies on covalent arabinoxylans gels as carriers for oral insulin focused on the treatment of diabetes type 1 and has published many papers, chapters, and conference presentations.
C. N. Ravishankar, PhD, is the Director of the ICAR-Central Institute of Fisheries Technology (CIFT) in Cochin, India. He is an expert in the field of fish processing and packaging and has developed, popularized, and transferred many technologies to the seafood industry. He has more than 200 international and national publications to his credit, and he has an h-index of 15.0 and has filed 17 patents. He was instrumental in establishing the Business Incubation Centre with an office and pilot plant facility for entrepreneurship development in fish and other food products. In addition to his many other activities, he has delivered numerous invited talks on fish preservation techniques, food packaging, business incubation, and other related areas.
