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This book provides a global perspective of present-age frontiers in
food process engineering research, innovation, and emerging trends.
It provides an abundance of new information on a variety of issues
and problems in food processing technology. Divided into five
parts, the book presents new research on new trends and
technologies in food processing, ultrasonic treatment of foods,
foods for specific needs, food preservation, and food hazards and
their controls.
There has been a growing interest in the health benefits derived
from fruits and vegetables and the food products based on them.
Many foods contain various phytochemicals, flavonoids, fibers,
macronutrients and micronutrients, minerals, etc. that are good for
health and essential for keeping good health. This volume provides
a global perspective of the current state of food and health
research, innovation, and emerging trends. It focuses on topics of
food for better health, including functional foods and
nutraceutical foods. The book is divided into several sections,
covering: * Foods for Human Health Promotion and Prevention of
Diseases, which include fruits, vegetables, and grains: their peels
and fiber for better human health, health prospects of bioactive
peptides derived from seed storage proteins, mushrooms as a novel
source of antihyperlipidemic agents, and emerging foodborne
illnesses and their prevention. * Specific Fruits, Spices and
Dairy-Based Functional Foods for Human Health, which looks at the
functional medicinal values of fenugreek, fruits as functional
foods, and functional fermented dairy products. * Issues,
Challenges, and Specialty Topics in Food Science, which focuses
mainly on the stability issues of whole wheat flour,
physicochemical properties and quality of food lipids, methods for
food analysis and quality control, and interventions of ohmic
heating technology in foods. The volume will be of interest to
health practitioners, food specialists, nutrition producers and
suppliers, practicing food process engineers, food technologists,
researchers, food industry professionals, and faculty and
upper-level students in food science.
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 foods Covering 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.
This new volume presents a selection of recent advances and
emerging trends in food process engineering from several
disciplines. Exploring the key concepts of food engineering, Food
Engineering: Emerging Issues, Modeling, and Applications presents
the information in four parts: Modeling in food engineering;
Research advances in food engineering; Role of food engineering in
human health; Emerging issues and applications in food engineering.
Written for and by dairy and food engineers with experience in the
field, this new volume provides a wealth of valuable information on
dairy technology and its applications. The book covers devices,
standardization, packaging, ingredients, laws and regulatory
guidelines, food processing methods, and more. The coverage of each
topic is comprehensive enough to serve as an overview of the most
recent and relevant research and technology.
In this era of climate change and food/water/natural resource
crises, it is important that current advancements in technology are
made taking into consideration the impact on humanity and the
environment. This new volume, Food Technology: Applied Research and
Production Techniques, in the Innovations in Agricultural and
Biological Engineering book series, looks at recent developments
and innovations in food technology and sustainable technologies.
Advanced topics in the volume include food processing,
preservation, nutritional analysis, quality control and maintenance
as well as good manufacturing practices in the food industries. The
chapters are highly focused reports to help direct the development
of current food- and agriculture-based knowledge into promising
technologies. Features: provides information on relevant technology
makes suggestions for equipment and devices looks at
standardization in food technology explores new and innovative
packaging technology studies antimicrobial activities in food
considers active constituents of foods and provides information
about isolation, validation and characterization of major bioactive
constituents discusses the effect of laws and regulatory guidelines
on infrastructure to transform technology into highly value-added
products Food Technology: Applied Research and Production
Techniques will be a very useful reference book for food
technologists, practicing food engineers, researchers, professors,
students of these fields and professionals working in food
technology, food science, food processing, and nutrition.
This new volume presents a selection of recent advances and
emerging trends in food process engineering from several
disciplines. Exploring the key concepts of food engineering, Food
Engineering: Emerging Issues, Modeling, and Applications presents
the information in four parts: Modeling in food engineering;
Research advances in food engineering; Role of food engineering in
human health; Emerging issues and applications in food engineering.
Written for and by dairy and food engineers with experience in the
field, this new volume provides a wealth of valuable information on
dairy technology and its applications. The book covers devices,
standardization, packaging, ingredients, laws and regulatory
guidelines, food processing methods, and more. The coverage of each
topic is comprehensive enough to serve as an overview of the most
recent and relevant research and technology.
In this era of climate change and food/water/natural resource
crises, it is important that current advancements in technology are
made taking into consideration the impact on humanity and the
environment. This new volume, Food Technology: Applied Research and
Production Techniques, in the Innovations in Agricultural and
Biological Engineering book series, looks at recent developments
and innovations in food technology and sustainable technologies.
Advanced topics in the volume include food processing,
preservation, nutritional analysis, quality control and maintenance
as well as good manufacturing practices in the food industries. The
chapters are highly focused reports to help direct the development
of current food- and agriculture-based knowledge into promising
technologies. Features: provides information on relevant technology
makes suggestions for equipment and devices looks at
standardization in food technology explores new and innovative
packaging technology studies antimicrobial activities in food
considers active constituents of foods and provides information
about isolation, validation and characterization of major bioactive
constituents discusses the effect of laws and regulatory guidelines
on infrastructure to transform technology into highly value-added
products Food Technology: Applied Research and Production
Techniques will be a very useful reference book for food
technologists, practicing food engineers, researchers, professors,
students of these fields and professionals working in food
technology, food science, food processing, and nutrition.
Pulses are the main part of day to day to main food of the human
being. Particularly it makes the main part of the vegetarian food
eating people. It provides use full proteins to body. Red gram is
one of the important dhal produced in plenty in India. This book
deals with the milling operation of red gram. Milling is helps to
retain use full nutrients content of the dhal and help to save
revenue occurring in processing. Today's engineering and research
are more interested in using modern milling technique for red gram
dhal there for in this study the performance of CFTRI dhal mill has
been tested and evaluated. This book will provide basic and testing
information of CFTRI dhal mill. It mentions the different methods
used for milling of pulses. It also shows the beneficial features
of this mill's use for red gram milling. Chapter one deals with the
brief introduction about pulses centered on red gram, recent
research work on the milling of pulses and different features of
mills used for this study. Chapter two describes about the raw
material used for this research, experimental setup, detailed
description of CFTRI dhal mill.
There has been a growing interest in the health benefits derived
from fruits and vegetables and the food products based on them.
Many foods contain various phytochemicals, flavonoids, fibers,
macronutrients and micronutrients, minerals, etc. that are good for
health and essential for keeping good health. This volume provides
a global perspective of the current state of food and health
research, innovation, and emerging trends. It focuses on topics of
food for better health, including functional foods and
nutraceutical foods. The book is divided into several sections,
covering: * Foods for Human Health Promotion and Prevention of
Diseases, which include fruits, vegetables, and grains: their peels
and fiber for better human health, health prospects of bioactive
peptides derived from seed storage proteins, mushrooms as a novel
source of antihyperlipidemic agents, and emerging foodborne
illnesses and their prevention. * Specific Fruits, Spices and
Dairy-Based Functional Foods for Human Health, which looks at the
functional medicinal values of fenugreek, fruits as functional
foods, and functional fermented dairy products. * Issues,
Challenges, and Specialty Topics in Food Science, which focuses
mainly on the stability issues of whole wheat flour,
physicochemical properties and quality of food lipids, methods for
food analysis and quality control, and interventions of ohmic
heating technology in foods. The volume will be of interest to
health practitioners, food specialists, nutrition producers and
suppliers, practicing food process engineers, food technologists,
researchers, food industry professionals, and faculty and
upper-level students in food science.
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 foods Covering 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.
This book provides a global perspective of present-age frontiers in
food process engineering research, innovation, and emerging trends.
It provides an abundance of new information on a variety of issues
and problems in food processing technology. Divided into five
parts, the book presents new research on new trends and
technologies in food processing, ultrasonic treatment of foods,
foods for specific needs, food preservation, and food hazards and
their controls.
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