Emerging Technologies in Food Science: Focus on the Developing World

ISBN-13: 9789811525551 / Angielski / Twarda / 2020 / 287 str.

Monika Thakur; V. K. Modi

Spis treści

Section 1: Overview of Food Industry

1.1  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

O autorze

Monika Thakur is an Assistant Professor at Amity Institute of Food Technology, Amity University, Noida. She is a Double Gold medalist and completed her PhD at Himachal Pradesh University, Shimla. Her main areas of expertise are Food Microbiology, Functional Foods & Nutraceuticals. She joined Amity Institute of Food Technology in 2009. Apart from her teaching assignments, she has been involved in various research projects, extension activities and commercial consultations. She serves on the editorial boards of various journals of national and international repute, and is a member of various prestigious societies. She has more than 70 papers in national and international journals, book chapters and abstracts to her credit, and has published three books in the area of Food Science.

V. K. Modi is the Head of Institute at Amity Institute of Food Technology, Amity University, Noida. He joined Amity Institute of Food Technology after his superannuation as Chief Scientist and Professor AcSIR from CSIR-Central Food Technological Research Institute, Mysore. He graduated from Punjab Agricultural University, Ludhiana with a degree in Food Science and Technology. He joined the CSIR-Central Food Technological Research Institute, Mysore in 1987 and spent the next 30 years working in the area of Food Science and Technology. He was awarded a Post Doctorate UNU fellowship to carry out research work on flavour at the University of Nottingham, UK, University of Reading, UK, and Queen’s University of Belfast, Northern Ireland. He has received several prestigious national awards such as Fellow of AFST-2013 by the Association of Food Scientists and Technologists India (AIFT), Laljee Godhoo Smarak Nidhi Award (2011) by the AIFT, and Best Technology Award by the CSIR- CFTRI. Dr Modi has published more than 100 articles in national and international journals, holds 13 granted patents, and has developed 33 technologies, which have since been licensed to more than 130 entrepreneurs for successful commercialization.

Blurb

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc.

The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.