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Roji Waghmare, Manoj Kumar - Advances in Preservation and Packaging for Milk and Dairy Products, Häftad

Häftad, Engelska, 2027

Advances in Preservation and Packaging for Milk and Dairy Products

Av Roji Waghmare, Manoj Kumar

2309 kr

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Beskrivning
Preservation and shelf-life extension make food safe to eat and accessible to people all over the world, significantly reducing spoilage and waste. As a particularly perishable food group, milk and dairy products require highly effective methods of preservation and packaging in the ever-changing global food supply chain. Advances in Preservation and Packaging for Milk and Dairy Products provides in-depth knowledge of the methods and technologies used to ensure the safety, quality and shelf life of milk and dairy products. This book begins with an overview of the fundamental principles and challenges of preserving milk and dairy products. It progresses to discuss advances in both conventional and emerging preservation techniques, from thermal and fermentation methods to non-thermal technologies like high-pressure processing, pulsed electric fields, and cold plasma. This book also provides a comprehensive overview of packaging innovations, including biodegradable and active packaging. Taking an interdisciplinary approach,

Advances in Preservation and Packaging for Milk and Dairy Products is a comprehensive guide for food scientists, researchers, and industry professionals working to innovate in the dairy sector.

  • Comprehensively covers the advancements in preservation and packaging for milk and dairy products
  • Summarizes the fundamentals and recent trends in preservation techniques, both conventional and emerging, ensuring safety and quality of milk and dairy products
  • Updates on the latest innovations in packaging solutions, including biodegradable and active packaging, to address sustainability challenges in the dairy industry
  • Highlights current challenges, market trends and future directions in shelf-life extension methods for dairy
Produktinformation
  • Utgivningsdatum: 2027-06-01
  • Mått: 152 x 229 x undefined mm
  • Vikt: 450 g
  • Format: Häftad
  • Språk: Engelska
  • Antal sidor: 300
  • Förlag: Elsevier Science
  • ISBN: 9780443455803
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Mer information

Dr. Roji Waghmare is an Assistant Professor at the Institute of Chemical Technology (ICT), Matunga, Mumbai, India. She has worked on various green non-thermal techniques such as cold plasma, irradiation, ultrasonication and pulsed light. She has also worked in the field of functional beverages, preservation of fresh produce, 3D food printing and drying. As Assistant Professor at D Y Patil University in Navi Mumbai, India, Dr. Roji guided various research projects based on functional beverages, waste utilization, shelf-life extension of fruits and vegetables. Her work on development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume was highly acclaimed and published in LWT-Food Science and Technology. At Indian Institute of Food Processing Technology, Tamil Nadu, India, she has worked on preservation of fresh product by different drying techniques including freeze drying, refractance window drying and spray drying. Dr. Kumar is involved in the mandated research activities of the institute and also acts as quality manager of the institute related to the National Accreditation Board for Testing and Calibration Laboratories (NABL). Dr. Kumar has expertise on extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. Currently, he is working on a project funded by Science for Equity, Empowerment, and Development (SEED) Division of DST (Government of India). Dr. Kumar has been honored with several awards throughout his academic career including ICAR’s national talent scholarship and junior research fellowship during undergraduate and postgraduate studies. He is an active member of the International Cotton Researchers Association, Indian Society of Cotton Improvement, Indian Fibre Society, and many other professional societies. He has published more than 120 research and review articles in peer-reviewed international journals

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