Innovations in food technology : current perspectives and future goals
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書誌事項
Innovations in food technology : current perspectives and future goals
Springer, c2020
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Includes bibliographical references
内容説明・目次
内容説明
This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance.
The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability.
Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.
目次
Section A: Food Processing and Technology Innovations
1. Processing methodologies for crops in India: Arecanut, betelvine, cashew, cocoa and oil palmKarthik, C. S., Pariari, A., Karma Chewang Bhutia and Sonam Ongmu Bhutia
2. Optimization of corn starch & maltodextrin as processing aids and inlettemperature for spray drying of elephant apple (Dilleniaindica) juiceusing Response Surface MethodologyMusharrab Khan, Biki Borah, Poonam Mishra
3. Omega 3 fatty acid from plant sources and its application in Food TechnologyPoonam Yadav1, Anil Kumar Chauhan1 and 2Mohammed A. Al-Sebaeai2
4. Taizzy Smoked CheeseAbdullah M. ALolofi1, Rajendra K. Pandey1, Mohammed A. ALsebaeai2,3, Ritesh P. Shah1 and Poonam Yadav3
5. Plant-Based Milk Substitutes: A novel non-dairy sourceSonikaPandey and Amrita Poonia
6. Pulses and legume based fermented foodsPinki Saini and Priyanka Singh
7. Makhana (Foxnut): Dry Food and a potential aquatic cash cropAnil Kumar, Pankaj Kumar Yadav and ParasNath
8. Pomegranate peel: Nutritional values and its emerging potential for use in food systemsReshma Saroj, Devinder Kaur
9. Bioactive ingredients: Methods of Delivery in Food ProductsRadha kushwaha, Vinti Singh, Vinita Puranik and Devinder Kaur
Section B: Food and Industrial Microbiology
10. Effects of formulated extracts of clove and cardamom on hyphal morphogenesis in Candida albicansRiyaAgarwal and Asmita Das
11. Cyanobacterial exopolysaccharides as natural source for food packaging applicationPragya Mishra, Parjanya Kumar Shukla
12. Microbial laccase production and its industrial GauravVerma, DikshaVerma, Prashant Kumar,applicationsS.J.Nagar
13. Lichens are the next promising candidates for active compoundsIla Shukla1, Lubna azmi1, Shashi Kant Shukla2, ChV Rao1
14. Microbial Production and Applications of L-lysineAshutosh Kumar Pandey*, KritikaPandey, Lalit Kumar Singh
15. Enterococcus: A concern for food safetyArti Negi1, Avinash Singh1 and Santosh Kumar Singh2
Section C: Food Environmental Biotechnology
16. Utilization and management of agro and food processing wasteSaurabh Pandey1 and Naveen Dwivedi1
17. Impact of climate change and global warming on water qualityNidhi Shukla, Jyotshna Shukla
18. Applications of Biosensors for Environmental MonitoringShivangi Gupta, Divya Gaur, Brajesh Singh
19. Biosorption: A Novel Biotechnological Application For Removal of Hazardous PollutantsAnchal Singh, Pinki Saini
20. Salt in food - Utility & HazardsArghya Mani
21. Cr pollution, its impact and mitigationPoonam Rani1, Ramesh Chandra Arya2 and Shubha Dwivedi1
Section D: Food Nutrition and Health Security
22. Food and nutritional security: The biggest epidemic in futureVivek Chaudhary1, Pragati Sahni2
23. Elimination of fungal Leaf Mosaic disease of Bottle Gourd (LagenariaSiceraria ) using Fungo-Phage Therapy: A possible approach for food security with plant protectionVed Kumar Mishra1, Prashant Ankur Jain1 and Raghvendra Raman Mishra2
24. Nutraceuticals potential of major edible oilseeds of IndiaRitika Malaviya and Neelam Yadav*
25. An insight over creal glucan as functional ingredientNeha Mishra
26. - sitosterol - predominant phytosterol of therapeutic potentialEna Gupta
27. Consumption of green chilli& its nutritious effect Mohammed A. ALsebaeai1 , Anil Kumaron human healthChauhan2, Arvind2 and Poonam Yadav2
28. Odonto-nutraceuticals: Phytochemicals for Oral Health CareShikhaPandhi* and Arvind
29. Synthesis, characterization and evaluation of toxicity of melatonin loaded poly (D, L-lactic acid) Nano-Particles (Mel-PLA-Nano-Particles) and its putative use in osteoporosisSomenathGhosh#, Sunil Kumar Raib#, ChandanaHaldarc, Ravi S. Pandeya*
30. Pharmacological potential of thymolSwati Agarwal and Neetu*Mishra
31. TRIKATU- transforming food into medicinesRahul Kaushik1*, Jainendra Jain1, Azhar Danish Khan1
32. Emerging dichlorvos-based air freshener pertube kidney function in male albino ratsAjayi E.I.O.*, Adetunji B.J., Adeleke M.A.1, Onilejin A.O., Idrees M.O., Babalola T.E
33. Endophytic Microorganisms as Biological Control Agents for Plant pathogens: A Panacea for Sustainable AgricultureAdetunji Charles Oluwaseuna,b, Olawale Arogundade, Neera Bhalla Sarinb
34. Understanding Food securityAnshuman Mishra,
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