Full Description
This book, authored by academicians and researchers in the field of dairy science, offers an in-depth exploration of the latest trends and alternative approaches in the dairy industry. The contents are organized into three distinct categories. The first section introduces various advanced processing technologies, starting with an overview of the latest processing techniques in Chapter 1, followed by detailed discussions on High Pressure Processing, Pulsed Electric Field Technology, and Cold Plasma Technology. The second section focuses on quality aspects, with Chapter 5 discussing Aptamers, and subsequent chapters covering Microbial Biosensors, FTIR Spectroscopy, and Nano Science in Dairy Quality. The final section delves into practical applications, including Enzyme-Based Flavor Components, Applications of Modified Starch, and Nutrigenomics.
This book is an essential resource for students, researchers, and professionals in the dairy or food science industries, providing valuable insights into the processing and quality aspects of milk and other dairy products. The books contents will undoubtedly broaden readers knowledge and offer new information for further exploration of the subject matter.
Contents
1. Alternative (Eco-friendly) Milk Processing Systems - Kuntal Roy, Partha Pratim Debnath, Anindita Debnath, Ronit Mandal and Payal Karmakar
2. High-Pressure Processing: Novel Technology in Dairy Industry - Subhash Prasad and Kunalkumar Ahuja
3. Pulsed Electric Fields (PEF) Technology: Principle and Application in Food Processing - Himanshu Kumar Singh, Sunil Sakhala, Chandni Dularia and Shamim Hossain
4. Cold Plasma Technology in Dairy and Food Industry - Akashkumar K. Solanki, Radhika Govani and Ashwin S. Hariyani
5. Aptamer:Next Generation Analytical Tool for Dairy Industry - Ronit Mandal and Payal Karmakar
6. Application and Advancement of Microbial Bio-Sensor in Food and Dairy Industry - Falguni Patra and Raj Kumar Duary
7. Fourier Transform Infrared (FTIR) Spectroscopy: Principle and Application in Analysis of Dairy Products - Akshay Ramani, Chandrakanta Sen, Pavel Rout and Shamim Hossain
8. Applications of Enzyme Based Flavour Components in Dairy Products - Partha Pratim Debnath, Anindita Debnath, Kuntal Roy, Payal Karmakar, Ronit Mandal and Jimi Roy Sarkar
9. Applications of Modified Starch in Dairy and Food Products - Chandni Dularia and Rahul Thory
10. Applications of Nano Science in Dairy Quality Aspect - Payal Karmakar and Ronit Mandal
11. Nutrigenomics and Milk: A Perspective - Shikha Pandhi, Veena Paul and Arvind
12. Metabolomics to Determine the Quality and Traceability of Milk - Akshay Ramani, Ankitkumar J. Thesiya, Amit P. Patel and Nikunj M. Vachhani
