Technologies for Value Addition in Food Products and Processes

ISBN-13: 9781771887984 / Angielski / Twarda / 2019 / 412 str.

Sankar Chandra Deka; Dibyakanta Seth; Nishant Rachayya Swami Hulle

Opis

Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction

Spis treści

1. Rheology: A Tool to Predict Quality of Foods  2. Food Extrusion Technology and Products  3. Non-Thermal Plasma (NTP) Applications for Food Decontamination Technology  4. Refractance Window Drying and Its Applications in Food Processing  5. Enzyme Immobilization in Food and Agriculture: Principles, Practices, and Future Prospects  6. Aonla: Composition, Medicinal Properties, Processing, and Food Applications  7. Traditional Technology of Fish Preservation in Northeast India  8. Advances in Fish Processing Technology  9. Nutritional Values and Processing of Tropical Tuber Crops  10. Bioethanol Fermentation: The Path Forward for Eco-Friendly and Sustainable Development  11. Traditional Fermentation by the Rabha-Hasong, Mishing, and Karbi Communities of Assam and Prospects of Value Addition for Enhancement of Nutritional Qualities in Ethnic Foods  12. Rice Protein: Properties, Extraction, and Applications in Food Formulation  13. Application of Natural Biopolymer Films as Edible Coatings on Cut Fruits and Vegetables  14. Dry Fractionation of Legumes