Description
This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods.
Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.
Table of Contents
Lion’s Mane: The Medicinal Mushroom That Offers New Hope for Peripheral Neuropathy
Kah-Hui Wong and Syntyche Ling-Sing Seow
Understanding Probiotics: A Review
Mradula Gupta, Somesh Sharma, and Nitin Kothari
Aquatic Enzymes and Their Applications in Seafood Industry
U. Parvathy, A. Jeyakumari, George Ninan, L. N. Murthy, S. Visnuvinayagam, and C. N. Ravishankar
Biofuels from Microalgae Their Production and Extraction: A Review
Faisal R. Sofi, K. Dhanpal, K. Sravani, G. G. Phadke, S. Vijay Kumar Reddy, and K. K. Sabha Nissar
Utilization and Value Addition of Culinary Banana: The Potential Food for Health
PrernaKhawas and Sankar Chandra Deka
Modification of Culinary Banana Resistant Starch and Its Application
P. Khawas and S. C. Deka
Gelatine from Cold Water Fish Species and Their Functional Properties
Nor Fazliyana Mohtar and Conrad O. Perera
Fish Processing Waste Protein Hydrolysate: A Rich Source of Bioactive Peptides
Girija G. Phadke, L. Narasimha Murthy, Asif U. Pagarkar, Faisal R. Sofi, and K. K. Sabha Nissar
Effect of Oregano Essential Oil on the Stability of Microencapsulated Fish Oil
A. Jeyakumari, A. A. Zynudheen, P. K. Binsi, U. Parvathy, and C. N. Ravishankar
Safety Considerations of Raw Meat: An Indian Perspective
Vishva Maru and Vaijayanti Ranade
Acrylamide in Food Products: Occurrence, Toxicity, Detoxification, and Determination
Kalyani Y. Gaikwad and Dr. K. A. Athmaselvi
Improving Quality of Ready-to-Eat, Minimally Processed Produce Using Non-Thermal Postharvest Technologies
Rohanie Maharaj
Radiation Processing: An Emerging Post Harvest Preservation Method for Improving Food Safety and Quality
Sumit Gupta and Prasad S. Variyar
Foods Preserved with Hurdle Technology
Anurag Singh, Ashutosh Upadhyay, and Ankur Ojha
Radio Frequency Applications in Food Processing
V. K. Shiby, Aisha Tabassum, and M. C. Pandey
Microencapsulation of Bioactive Food Ingredients: Methods, Applications, and Controlled Release Mechanism: A Review
A. Jeyakumari, U. Parvathy, A. A. Zynudheen, Narasimha Murthy, Visnuvinayagam, and C. N. Ravishankar
Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food
AppaRao Gudimalla, Raghevndra Mishra, R. Rajakumari, Jiya Jose, G. Giridhar, Nandakumar Kalarikal, and Sabu Thomas
Underutilized Novel Xeric Crop: Kair (Capparis decidua)
Yamini Chaturvedi and Ranjana Nagar
Value Addition of Underutilized Crops of India by Extrusion Cooking Technology
Duyi Samyor, Amit Baran Das, and Sankar Chandra Deka
Fungal Retting Technology of Jute Fiber
Avijit Das
Composting of Cashew Apple Waste Residue for Cultivating Paddy Straw Mushroom
Meghana V. Desai, David G. Gomes, Babu V. Vakil, and Vaijayanti V. Ranade
Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean
Charanjit S. Riar and Surwase S. Bhaskarroa
Kinnow Peel-Rice Based Expanded Snacks: Investigating Extrudate Characteristics and Optimizing Process Conditions
Himanshu Prabhakar, Dr. P.S. Ranote, Dr. Baljeet Singh, and Dr. Savita Sharma
Development and Partial Characterization of Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein Concentrate, and Psyllium Husk
Sakshi Sukhija, Sukhcharn Singh, and Charanjit S. Riar
Green Leaf Protein Concentrate and Its Application in Extruded Food Products
Jayabrata Saha and Sankar Chandra Deka
Development of Spray-Dried Honey Powder with Vitamin C and Antioxidant Properties Using Maltodextrin as Carrier
Yogita Suhag, Gulzar Ahmad Nayik, and Vikas Nanda
