Rövid leírás:

This new 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.

Hosszú leírás:

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.

FOOD TECHNOLOGY ? APPLIED

RESEARCH AND PRODUCTION

TECHNIQUES

Editors : Muralidhar Meghwal,

Megh R. Goyal and Mital J. Kaneria

Publishers : CRC Press

Taylor & Francis Group

Year : 2018

No. of Pages : 349

Price : CHF: 130, USD: 127.909,

INR: 8872.03

The Book entitled ?FOOD

AND PRODUCTION TECHNIQUES? consists

of five parts with 14 chapters. Part I deals

with the principles and practices of good

manufacturing processes in food industries.

It also deals with the funding agency that is

helpful to researchers and scientists. The

chapter about the various funding agencies

also gives valuable information on the steps

that should be followed for research funding.

Part II of the book deals with the latest

food technologies followed in the 21st century.

Chapter 3 gives a brief account on the use of

biopolymers instead of plastics that are nondegradable.

This chapter also gives an

overview on food packaging in the early 19th

century and 21st century. Chapter 4 gives an

idea on thermal processing that involves both

temperature and time required to eliminate

microbes from food products. It is an important

aspect that has to be followed in the

packaging industry. Low moisture content

provides shelf-life to the food product. The

thermo gram given in this chapter provides

valuable information that can be used as a tool

for food product designing. Chapter 5 deals

with the non-destructive methods to analyse

the internal quality of the food product.

Part III of the book is about the role of

antioxidants in food. In this part, there are

4 chapters that deal with the ill-effects of

free-radicals that cause damage to the

surrounding molecules. Plants and marine

algae that possess anti-oxidant properties

have been dealt in this part. In chapter 8,

efficient extraction procedure for omega-3-

PUFA from fish-oil has been discussed. In

chapter 9, the use of Terminalia chebula and

Terminalia bellerica as an anti-oxidant and

anti-bacterial agent has been dealt in detail.

Part IV of the book contains 2 chapters

that deal with the antimicrobial efficacy of

different solvent extracts of Salvadora and

Polyalthialongifolia. But, the chemical

constituents of the experimental plants

should be identified in order to gain full

knowledge on their antimicrobial effect.

Part V of the book consists of

3 chapters. In this, chapter 12 deals with the

isolation, validation and characterization of

major bioactive constituents from mango

ripe seed. The chemical structure of the

components is to be analysed in order to

calculate the biological potential. Chapter 13

involves isolation and characterization of

lycopene from tomato. The antioxidant and

antimicrobial effect of lycopene have also

been assessed.

Finally, the last chapter deals with food

processing using microbial control system.

On the whole, the full book gives the readers

the current scenario of research on food

technology, which will be useful to both

Botanists and Nutritionists doing research in

plants and plant products.

Tartalomjegyzék:

Good Manufacturing Practices for Food Processing Industries: Principles and Practical Applications. Research Planning and Funding Agencies: Focus on Food Technology. Food Industry: Use of Plastics in Twenty-First Century. Thermal Processing In Food Technology: Latest Trends. Non-Destructive Technique of Soft X-Ray for Evaluation of Internal Quality of Agricultural Produce. In Vitro Antioxidant Efficacy: Selected Medicinal Plants of Gujarat. Antioxidant Activities of Some Marine Algae: Case Study from India. Omega-3 Pufafrom Fish Oil: Silver Based Solvent Extraction. Anti-Oxidant and Anti-Baterial Characteristics of Extracts: Terminalia chebula and Terminalia bellerica. In Vitro Antimicrobial Activity: Salvadora Species. Antimicrobial Properties of Leaf Extract: Polyalthia Longifolia var. Pendula Under In-Vitro Conditions. Isolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe Seed. Isolation and Characterization of Lycopene from Tomato and Its Biological Activity. Food Processing using Microbial Control System: Shea Butter.