Modern and Sustainable Technologies in Meat Processing and Preservation

• Utgivningsdatum: 2027-03-24
• Mått: 178 x 254 x undefined mm
• Format: Inbunden
• Språk: Engelska
• Antal sidor: 432
• Förlag: Taylor & Francis Ltd
• ISBN: 9781041149255

• Tillverkningsteknik
• Teknik: allmänt
• Biokemisk teknik

Sajad Ahmad Mir, M.Sc., Ph.D., is an Assistant Professor in the Department of Life Science at GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India. Sajad has also served as faculty at Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, India. Sajad is involved in teaching at both undergraduate and postgraduate level. The research interest mainly include processing and preservation of meat and meat products, valorization of food waste for development of biobased edible films. Preservation and shelf life extension of marine and aquatic fishes by advanced and sustainable techniques. Sajad has achieved a top rank during the M.Sc Programme and has been awarded Gold Medal in 2021. Further, he has received CSIR-SRF fellowship in 2018 for a period of 3 years. Qualified the ICAR-ASRB NET in the subject of Food Science and Technology in the year 2015. Sajad has also worked as Senior Research Fellow (SRF) in one of the extramullary funded project after completion of Ph.D programme. Sajad has 5-plus years of teaching and research experience in the areas of meat preservation, thermal processing, food quality assurance, food safety, leadership experience in the areas of marine food preservation, low-cost and eco-friendly technology, biobased active film and microbial analysis. He has been involved in developing the solid state fermentor for carrying out the fermentation under controlled conditions. Sajad has earned his Ph.D. in Food Technology on a research topic titled “Use of organic acids and thermal processing for storage of traditional meat products of Kashmir” from the University of Kashmir, Srinagar India. He has Published 40 research papers in the highly reputed international journals and 6 books chapters in leading publishers. He also has edited one book in the CRC, Press.Dr. Gitanjali Behera is an Associate professor in the Department of Life Science, GITAM (Deemed to be University), Visakhapatnam Andhra Pradesh, India. Dr. Behera has 5 years plus teaching and research experience in agricultural engineering, food engineering and food science technology. Behera’s responsibilities includes teaching and development of cutting edge technology in the area of food engineering for food microwave-assisted processing, development of microwave and infrared equipment, spray drying, food waste utilization and its processing with quality optimization. She had authored 14 publications, published one patent, one edited book including four book chapters and three short articles. In addition to this, Behera has research experience in food osmo-dehydration and drying, low-cost equipment development, thermal and non-thermal food processing, millet and paddy processing and quality assurance. She is experienced in super critical fluid (CO2) extraction plant for extraction of essential oils from food waste. Dr. Behera earned her Ph.D. in food process engineering with emphasis in microwave-assisted thermal pro¬cessing of paddy from National Institute of Technology Rourkela (NITRKL), under guidance of Dr. Parag Prakash Sutar. Dr. Behera has participated in many seminars, webinars, workshops, GIAN courses, faculty development programs (FDP) for enhancement and upgrading of cutting edge research.Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed Ahmad Analysis of Naturally Occurring Food Toxins of Plant Origin. The last published books are: Biopesticides Handbook 2nd Ed. (with S. Mir), Handbook of Seafood and Seafood Products Analysis (with F. Toldrá), Flavoromics, an Integrated to Flavor and Sensory Assessment (with M. Bordiga), Analysis of Food Sices (with J. Ahmad and J. Ahamad), Global Regulations of Medicinal, Pharmaceutical, and Food Products (with F. Ali) and Bioactive Compounds from FoodBenefits and Analysis (with J. Ahmad).

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