Technologies in Food Processing

ISBN-13: 9781774631416 / Angielski / Miękka / 2021 / 380 str.

Harish Sharma; Parmjit Panesar

Opis

In this new volume, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods.

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Spis treści

Ohmic Heating in Food Processing. Application of Cold Plasma in Food Processing. Bio-Processing of Foods: Current Scenario and Future Prospects. Trends in Enzymatic Synthesis of High Fructose Syrup. Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve their Functionality. Edible Coatings: Potential Applications in Food Packaging. Natural Pigments: An Alternative to Synthetic Food Colorants. Hurdle Technology in Foods. Composition, Properties and Processing of Mushroom. Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion. Processing and Value Addition of Custard Apple. Pearl Millet: Flour and Starch Properties. Agro Industrial Byproducts Utilization: from Trash to Treasure. Traceability: Sustainable Solution in Food Chain.

O autorze

Harish Kumar Sharma, PhD, is a Professor and Former Dean (R&C) of the Food Engineering and Technology Department at the Sant Longowal Institute of Engineering and Technology (SLIET), India. His research deals primarily with food process development, value addition, and exploration of new quality control methods. He has published more than 170 papers in national/international journals and has authored/edited several books, along with book chapters. He has successfully handled a number of projects for government agencies and industry in the capacity of principal investor or co-principal investor. Dr. Sharma is affiliated with various associations and state and national committees and has acted as a referee and editorial board member for several journals.

Parmjit S. Panesar, PhD, is a Professor and Head of the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Punjab, India. His research is focused in the area of food biotechnology, especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, and value addition of agro-industrial wastes. He has successfully completed several research projects and has authored many scientific papers published in international/national scientific papers, over 50 book reviews, and many book chapters, and he has also authored/edited several books.