Food Technology

Applied Research and Production Techniques

Häftad, Engelska, 2021

Av Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria, Mayaguez (Retired professor)) Goyal, Megh R. (University of Puerto Rico, India) Kaneria, Mital J. (Saurashtra University, Rajkot

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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 deviceslooks at standardization in food technologyexplores new and innovative packaging technologystudies antimicrobial activities in foodconsiders 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 productsFood 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.

Produktinformation

Utgivningsdatum2021-03-31
Mått152 x 229 x undefined mm
Vikt453 g
FormatHäftad
SpråkEngelska
SerieInnovations in Agricultural & Biological Engineering
Antal sidor370
FörlagApple Academic Press Inc.
ISBN9781774636855

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Good Manufacturing Practices for Food Processing Industries: Principles and Practical Applications. Research Planning and Funding Agencies: Focus on Food Technology. Food Industry: Use of Plastics in Twenty-First Century. Thermal Processing In Food Technology: Latest Trends. Non-Destructive Technique of Soft X-Ray for Evaluation of Internal Quality of Agricultural Produce. In Vitro Antioxidant Efficacy: Selected Medicinal Plants of Gujarat. Antioxidant Activities of Some Marine Algae: Case Study from India. Omega-3 Pufafrom Fish Oil: Silver Based Solvent Extraction. Anti-Oxidant and Anti-Baterial Characteristics of Extracts: Terminalia chebula and Terminalia bellerica. In Vitro Antimicrobial Activity: Salvadora Species. Antimicrobial Properties of Leaf Extract: Polyalthia Longifolia var. Pendula Under In-Vitro Conditions. Isolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe Seed. Isolation and Characterization of Lycopene from Tomato and Its Biological Activity. Food Processing using Microbial Control System: Shea Butter.

FOOD TECHNOLOGY – APPLIEDRESEARCH AND PRODUCTIONTECHNIQUESEditors : Muralidhar Meghwal,Megh R. Goyal and Mital J. KaneriaPublishers : CRC PressTaylor & Francis GroupYear : 2018No. of Pages : 349Price : CHF: 130, USD: 127.909,INR: 8872.03The Book entitled “FOODTECHNOLOGY – APPLIED RESEARCHAND PRODUCTION TECHNIQUES” consistsof five parts with 14 chapters. Part I dealswith the principles and practices of goodmanufacturing processes in food industries.It also deals with the funding agency that ishelpful to researchers and scientists. Thechapter about the various funding agenciesalso gives valuable information on the stepsthat should be followed for research funding.Part II of the book deals with the latestfood technologies followed in the 21st century.Chapter 3 gives a brief account on the use ofbiopolymers instead of plastics that are nondegradable.This chapter also gives anoverview on food packaging in the early 19thcentury and 21st century. Chapter 4 gives anidea on thermal processing that involves bothtemperature and time required to eliminatemicrobes from food products. It is an importantaspect that has to be followed in thepackaging industry. Low moisture contentprovides shelf-life to the food product. Thethermo gram given in this chapter providesvaluable information that can be used as a toolfor food product designing. Chapter 5 dealswith the non-destructive methods to analysethe internal quality of the food product.Part III of the book is about the role ofantioxidants in food. In this part, there are4 chapters that deal with the ill-effects offree-radicals that cause damage to thesurrounding molecules. Plants and marinealgae that possess anti-oxidant propertieshave been dealt in this part. In chapter 8,efficient extraction procedure for omega-3-PUFA from fish-oil has been discussed. Inchapter 9, the use of Terminalia chebula andTerminalia bellerica as an anti-oxidant andanti-bacterial agent has been dealt in detail.Part IV of the book contains 2 chaptersthat deal with the antimicrobial efficacy ofdifferent solvent extracts of Salvadora andPolyalthialongifolia. But, the chemicalconstituents of the experimental plantsshould be identified in order to gain fullknowledge on their antimicrobial effect.Part V of the book consists of3 chapters. In this, chapter 12 deals with theisolation, validation and characterization ofmajor bioactive constituents from mangoripe seed. The chemical structure of thecomponents is to be analysed in order tocalculate the biological potential. Chapter 13involves isolation and characterization oflycopene from tomato. The antioxidant andantimicrobial effect of lycopene have alsobeen assessed.Finally, the last chapter deals with foodprocessing using microbial control system.On the whole, the full book gives the readersthe current scenario of research on foodtechnology, which will be useful to bothBotanists and Nutritionists doing research inplants and plant products.Gayathri, V.