Emerging technologies in food science : focus on the developing world
著者
書誌事項
Emerging technologies in food science : focus on the developing world
Springer, c2020
大学図書館所蔵 全1件
注記
Includes bibliographical references
内容説明・目次
内容説明
This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety - an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc.
The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.
目次
Section 1: Overview of Food Industry1.1 Basic need for Innovations in food industry : Global scenario & Overview of Indian Food Industry
Section 2: Food Safety in different sectors
2.1 Quality issues in meat and poultry processing sector.
2.2 Knowledge and practices prevailing among consumers regarding street food.
2.3 Analysis for food safety and quality measures in Indian trends.
2.4 Street foods - Safety and Potential
2.5 Microbial safety of fresh produce sold in Delhi markets and implementation of risk Management approach.
Section 3: Nutritional Security & Sustainability
3.1 Fruit waste - Potential as a functional ingredients in foods.
3.2 Dietary supplements for weight loss & their mechanism.
3.3 Traditional foods - The inheritance for good health.
3.4 Mango Peels - A Potential source of nutrients in the food.
3.5 Fatty acid composition of oil seed crops.
3.6 Study of municipal solid waste management and factors affecting its sustainability in the Indian Scenario.
Section 4: Emerging Technologies and Innovations
4.1 New innovations in Food packaging in food industry
4.2 Vacuum Impregnation: a non-thermal innovative technique for fortification of fruits &
vegetables
4.3 Effect of High pressure processing on starch modification - A review.
4.4 Determining the change in fatty acid profile of saturated cooking oils after repeated heating
cycles
4.5 Study of broiling effect on nutritional quality and phytochemical content in sweet corn.
4.6 Screening of bioactive compounds of Pleurotus sajor-caju extracted using supercritical CO2
fluid extraction technique.
4.7 Optimization of process parameters for Osmotic Dehydration of apple slices
4.8 Exploitation of unmarketable potatoes for the preparation of Instant Custard powder with different flavours and its sensory evaluation
4.9 Application of nanotechnology in food sector
「Nielsen BookData」 より