E-Book, Englisch, 400 Seiten
Sharma / Panesar Technologies in Food Processing
1. Auflage 2018
ISBN: 978-1-351-37739-3
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
E-Book, Englisch, 400 Seiten
ISBN: 978-1-351-37739-3
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
With the unprecedented increase in the world’s population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed.
In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for individuals.
The book looks at new research in several areas of food processing technology, including:
- applications of ohmic heating
- cold plasma in food processing
- the role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foods
- the commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerase
- the used of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional properties
- edible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials and serve as a carrier for food additives like antimicrobial or antioxidants and decrease the decay without affecting quality
- natural colorants, as opposed to synthetic coloring, which may have toxic effects
- hurdle technology in food industry
- extrusion cooking and the changes occurred in the form of physical, functional and nutritional properties during extrusion cooking
- unrecognized potential of agro-industrial waste
- the relevance of traceability systems for food supply chain, particularly as a sustainable solution
The book will be beneficial to the researchers, students, and academicians working in the field of food processing and allied field
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Ohmic Heating in Food Processing
Suheela bhat, Charanjiv Singh Saini, and Harish Kumar Sharma
Application of Cold Plasma in Food Processing
U. S. Annapure
Bio-Processing of Foods: Current Scenario and Future Prospects
Rupinder Kaur, Parmjit S. Panesar, Gisha Singla, and Rajender S. Sangwan
Trends in Enzymatic Synthesis of High Fructose Syrup
R. S. Singh, K. Chauhan, and R. P. Singh
Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve Their Functionality
Mudasir Ahmad Malik, Harish Kumar Sharma, and Charanjiv Singh Saini
Edible Coatings: Potential Applications in Food Packaging
Loveleen Sharma, Charanjiv Singh Saini, and Harish Kumar Sharma
Natural Pigments: An Alternative to Synthetic Food Colorants
Robinka Khajuria
Hurdle Technology in Foods
Pragati Kaushal and H. K. Sharma
Composition, Properties and Processing of Mushroom
Vivek Kumar, H. K. Sharma, and Anjali Srivastava
Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion
S. A. Wani, M. A. Parray, and P. Kumar
Processing and value addition of custard apple
Navneet Kumar, H. K. Sharma, C. Khodifad Bhargavbhai, and Manjeet Prem
Pearl Millet: Flour and Starch Properties
Kawaljit Singh Sandhu, Anil Kumar Siroha, Maninder Kaur, and Sneh Punia
Agro industrial byproducts utilization: from trash to treasure
Kiran Bains and Pushpa Dhami
Traceability: Sustainable Solution in Food Chain
Rohant Kumar Dhaka, R. Chandrakala, and Ashutosh Upadhyay
