Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

ISBN-13: 9781771889124 / Angielski / Twarda / 2021 / 300 str.

Deepak Kumar Verma; Ami R. Patel; Kawaljit Singh Sandhu

Opis

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable.

Spis treści

Part 1: Technological Trends and Advances For The Dairy Research And Industry  1. Nonconventional Technologies: Promising Stabilization Methods for the Fresh Dairy Sector  2. Bulgarian White-Brined Cheese: Beneficial Microbiota and Technology for Development of New Functional Foods  3. Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods  Part 2: Emerging Technological Developments in The Food Research Industry  4. Assessment of Quality of Confectionery Products using Electronic Nose Technology  5. Supercritical Carbon Dioxide (SC-CO2) Extraction of Piperine: A Green Extraction Method for Biomolecule of Therapeutic Importance  6. Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development  Part 3: Potential Advanced Research in The Food, Health, And Processing Industry  7. Metabiotics as Functional Metabolites of Probiotics: An Emerging Concept and Its Potential Application in Food and Health  8. Bacteriocins: Biosynthesis, Production, Purification, and Its Potential Applications in Food and Human Health  9. Microbial Chitin Extraction from Waste Chitin: An Eco-Friendly Approach for Emerging Biotechnological Processes and Industrial Application