Inbunden, Engelska, 2021

Green Prespectives in Food Processing

Av Anupama Singh, Komal Chauhan, Rajini Chopra, Anurag Singh, Pramod K. Prabhakar, Shruti Shukla

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Beskrivning

The primary objective of this publication is to provide an in-depth exploration and examination of the diverse green processing strategies that are currently available. To achieve this, the book has been organized into distinct segments that cover five sub-themes, namely, green technologies in food production, post-harvest management and value addition for sustainable value chains, eco-friendly techniques in food packaging, waste management, and valorization. The first section of the book is dedicated to providing an understanding of various green technologies, with a specific focus on non-thermal processing technologies. The second section delves into the discussion of waste valorization technologies, while the third section provides a comprehensive overview of post-harvest management and value addition. The final section addresses the concerns of various stakeholders in the food value chain and also covers a few topics related to eco-friendly techniques. The editors of this book hope that readers will gain a comprehensive understanding of all the relevant topics and technologies related to green perspectives in the food processing sector. This publication is a valuable resource for food engineers, food scientists, food technologists, academia, and anyone else who is interested in learning more about green processing strategies in the food industry.

Produktinformation

Utgivningsdatum: 2021-04-26
Mått: 152 x 229 x 21 mm
Vikt: 560 g
Format: Inbunden
Språk: Engelska
Antal sidor: 244
Förlag: New India Publishing Agency
ISBN: 9788194849513

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Mer information

Anupama Singh; is currently Professor and Head at Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Harayana,India. Komal Chauhan; is working as Associate Professor in Nutrition in the Departmentof Food Science and Technology at National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India Rajni Chopra; currently working as Associate professor in the Department of Food Science and Technology, NIFTEM, Haryana, India. Rakhi Singh: is Assistant Professor in the Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Anurag Singh; is working as Assistant professor in the department of Food Science and Technology at National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Harayana, India. Pramod K Prabhakar is an Assistant Professor in the Department of Food Science and Technology, NIFTEM Kundli, Haryana, India Shruti Shukla; is currently working as DBT-Ramalingaswamy Faculty Fellow in the Department of Food Science and Technology at NIFTEM, Sonipat, Harayana, India

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