Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

ISBN-13: 9783031063039 / Angielski / Miękka / 2022 / 69 str.

Suni Mary Varghese;Salvatore Parisi;Rajeev K. Singla

Opis

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.

Spis treści

Antioxidants and Nutritional Significance.- Phytochemicals.- Health Benefits of Non-nutrients. Dietary Fibre And Water.- Food Additives.- Food Safety and Quality Control in Food Industry.- Food Preservation.- Popular Indian Weight Loss Diets- Pros and Cons.- Nutrition Education and Diet Counseling.

O autorze

Suni Mary Varghese is currently Associate Professor in Food Science and Nutrition at Lourdes Matha Institute of Hotel Management and Catering Technology (LMIHMCT), Kerala State, India. She has more than 20 years of postgraduate and undergraduate teaching experience. After her MSc. in Food and Nutrition and PhD from University Of Kerala, she has presented 29 scientific contributions.

Salvatore Parisi obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Prof. Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods. Moreover, He has recently joined the AOAC Official Methods Board (OMB, also receiving  three AOAC awards so far. The Parisi’s First Law of Food Degradation has been cited several times since 2002 in different papers, books, and also in a Status Report of the Development Institute, Ministry of Micro, Small & Medium Enterprises, Government of India (2019). Salvatore is Visiting Assistant Professor at Lourdes Matha Institute of Hotel Management and Catering Technology (affiliated with the University of Kerala), India.

Rajeev K. Singla works as Assistant Researcher in the Institutes for Systems Genetics, Frontiers Science Center for Disease-related Molecular Network, West China Hospital, Sichuan University, Chengdu (Sichuan), China. He has previously worked as Assistant Professor at KR Mangalam University (Gurugram, India). He has obtained his doctorate degree from the University of Delhi, India in the field of natural product chemistry. So far, he has published 60+ SCI articles with a cumulative impact factor of 236.9. Dr. Rajeev K. Singla is also Founder and Chief Editor of Indo Global Journal of Pharmaceutical Sciences (CNKI, and CrossRef linked Journal), and served as Guest Editor for many journals from Bentham Science, Frontiers, and Hindawi (Wiley). He has so far reviewed 298 articles for 50+ journals including Seminars in Cancer Biology, Food Chemistry, Current Neuropharmacology, etc.

A. S. Anitha Begum is the head and Associate Professor at KAHM Unity Women’s College Manjeri, Malappuram, India. She has 28 years of teaching experience, also presently acting as an Academic council Member at Calicut University.