Emerging Technologies in Food Science : Focus on the Developing World /: Focus on the Developing World. (2020)

• Record Type: Book
• Further Information: Note: Monika Thakur, V. K. Modi.
• Editors: Thakur, Monika; Modi, V. K
• Contents: Section 1: Overview of Food Industry1.1 Basic need for Innovations in food industry : Global scenario & Overview of Indian Food Industry Section 2: Food Safety in different sectors 2.1 Quality issues in meat and poultry processing sector. 2.2 Knowledge and practices prevailing among consumers regarding street food. 2.3 Analysis for food safety and quality measures in Indian trends. 2.4 Street foods – Safety and Potential 2.5 Microbial safety of fresh produce sold in Delhi markets and implementation of risk Management approach. Section 3: Nutritional Security & Sustainability 3.1 Fruit waste – Potential as a functional ingredients in foods. 3.2 Dietary supplements for weight loss & their mechanism. 3.3 Traditional foods – The inheritance for good health. 3.4 Mango Peels – A Potential source of nutrients in the food. 3.5 Fatty acid composition of oil seed crops. 3.6 Study of municipal solid waste management and factors affecting its sustainability in the Indian Scenario. Section 4: Emerging Technologies and Innovations 4.1 New innovations in Food packaging in food industry 4.2 Vacuum Impregnation: a non-thermal innovative technique for fortification of fruits & vegetables 4.3 Effect of High pressure processing on starch modification – A review. 4.4 Determining the change in fatty acid profile of saturated cooking oils after repeated heating cycles 4.5 Study of broiling effect on nutritional quality and phytochemical content in sweet corn. 4.6 Screening of bioactive compounds of Pleurotus sajor-caju extracted using supercritical CO2 fluid extraction technique. 4.7 Optimization of process parameters for Osmotic Dehydration of apple slices 4.8 Exploitation of unmarketable potatoes for the preparation of Instant Custard powder with different flavours and its sensory evaluation 4.9 Application of nanotechnology in food sector.
• Publisher Details: Singapore : Springer
• Publication Date: 2020
• Copyright Date: 2020
• Extent: 1 online resource (287 pages)
• Subjects: Chemistry; Biomedical engineering; Microbiology; Nutrition ; Medical -- Allied Health Services -- Medical Technology; Science -- Life Sciences -- Biochemistry; Biomedical engineering; Microbiology (non-medical); Biochemistry; Technology & Engineering -- Food Science; Food & beverage technology; Food--Biotechnology
• Languages: English
• ISBNs: 9789811525568
• Related ISBNs: 9789811525551
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.