1st Edition
Food Technology Applied Research and Production Techniques
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.
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
Biography
Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria