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Developing technologies in food science : status, applications, and challenges

Author: Murlidhar Meghwal; Megh Raj Goyal
Publisher: Oakville, ON, Canada ; Waretown, NJ, USA : Apple Academic Press, [2017]
Series: Innovations in agricultural and biological engineering.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Developing technologies in food science.
Toronto ; New Jersey : Apple Academic Press, 2017
(DLC) 2017005305
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Murlidhar Meghwal; Megh Raj Goyal
ISBN: 9781315341750 1315341751
OCLC Number: 973222399
Description: 1 online resource.
Contents: Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of Contributors; List of Abbreviations; List of Symbols; Foreword; Preface 1; Preface 2; Warning/Disclaimer; About Lead Editor; About Senior Editor-in-Chief; Book Endorsements; Other Books on Agricultural and Biological Engineering; Editorial; PART I: FOOD SCIENCE AND TECHNOLOGIES: STATUS, EMERGING APPLICATIONS AND CHALLENGES; 1: Status of Agricultural Production and Food Processing Industries in India with National and International Perspective; 2: Challenges in Lipase Mediated Synthesis of Food Flavor Ester Compounds PART II: FOOD SCIENCE AND TECHNOLOGIES: EMERGING TRENDS AND ADVANCES3: Role of Hydration in Grain Processing: A Review; 4: Applications of Nuclear Magnetic Resonance in Food Processing and Packaging Management; 5: A Review on Principles and Applications of Ultrasound Processing; 6: Minimal Processing of Fruits and Vegetables; PART III: BIOPROCESS ENGINEERING AND BIOTECHNOLOGY: APPLICATIONS AND PRODUCTS; 7: Application of Biocomposite Polymers in Food Packaging: A Review; 8: Value Added Product Recovery From Fruit and Vegetable Waste Through Biotechnological Intervention 9: An Overview of Bioprocessing and Biorefinery Approach for Sustainable FisheriesPART IV: FOODS FOR BETTER HUMAN HEALTH; 10: Fortification of Paddy and Rice Cereals; 11: Functional Foods from the Indian Subcontinent; 12: Phytochemistry and Anti-Oxidative Effects of Aspalathus linearis Herbal Tea --
A Review; Appendix A: Food Processing Equipments and Their Applications; Index
Series Title: Innovations in agricultural and biological engineering.
Responsibility: edited by Murlidhar Meghwal, PhD, Megh R. Goyal, PhD, PE.

Abstract:

"This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but it also taken into account the consumer's wants and needs. Included is a report of the status of agricultural production and food processing industries in India with a national and international perspective. The book then goes on to explore new and emerging trends in the science and technology in the field, including" applications of nuclear magnetic resonance in food processing and packaging management" ultrasound processing" application of biocomposite polymers in food packaging" bioprocessing and biorefinery approaches for sustainable fisheries" adding value to food from food waste through biotechnological intervention" functional foods and the fortification of foodsCovering a broad selection of topics in the field, the volume will be of interest to food scientists and technologists, food process engineers, researchers, faculty and students, and many others the food science and technology industry. "--Provided by publisher.

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"This book encompasses versatile aspects of emerging scientific technologies associated with food industry, such as applications of nuclear magnetic resonance and ultrasound processing to food Read more...

 
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