The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.
Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.
In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.
Content
1. A Comparative Study on Physico-Chemical, Textural, and Thermal Properties of Fresh, Micro-Oven Dried and Hot-Air Oven Dried Papaya Seed Pritam Sekhar Sarma, Prakash Kumar Nayak, Keasvan Radh Krishnan, Raju Sasikumar, Thameridus B. Marak
2. A Concise Overview of Novel Dehydration Method Electrohydrodynamic Drying (EHD) In Context of Food ProductsShivmurti Shrivastav, Monarch Shah
3. Thin-Layer Drying Kinetics of a Functional Fruit Leather Onkar Sarma, Mohit Kundlia, Charu Lata Mahanta
4. Different Techniques and Modeling of Polyphenols Extraction from Fruit Peels Mriganka Shekhar Borah, Ajita Tiwari, Kshirod Kumar Dash C.B. Khobragade
5. Microencapsulation Techniques for Preservation of Bioactive Compounds from Edible Flowers Kasturipusty, Ajita Tiwari, Kshirod Kumar Dash
6. Carbon Nanotube: Trending Scenario in Food and Agriculture Lakshmi Durga Mattaparthi, Lalita, Aseeya Wahid, Shilpa S Selvan, Abhishek Patel, Gottam Kishore and Puneet Kumar
7. Development and Validation of F Value Calculator for Pasteurization of Crab Meat R. Harini, N. Manimehalai, K. Rathna Kumar Mohammed Tanveer
8. Fisheries Waste: A Source of Valuable Resources for Sustainable Development Anamika Yadav
9. Effect of Substitution of Chia Flour and Germinated Amaranth Flour on The Quality Characteristics of NoodlesRitika B. Yadav, Indu Panchal, and Jyoti Narwal
10. Effect of Gaseous Ozone Treatment on The Phytochemical Status of Chickpea Grains Nickhil C and Debabandya Mohapatra
11. Evaluation of Quality Changes Broken Rice-Barnyar Millet-Green Gram Based Extruded Snacks During StorageNisha R, Nickhil C and Pandiarajan T
12. Effect of Preservatives for Edible C-Phycoerythrin from Cyanobacterium Anabaena sp. BTA-903Pinku Chandra Nath, Onkar Nath Tiwari, TarunKanti Bandyopadhyay, and Biswanath Bhunia
13. Food Flavour Encapsulation- An Emerging Technology for the Improvement of Their StabilizationMumtahin Ul Kousar, Abida Jabeen, Aasima Rafiq, Miffta Yaseen, Taha Mukhtar
14. Quantitative and Qualitative Losses of Onion (Allium cepa) as Affected by Various Traditional Storage Practices in IndiaSaptashish Deb, Ram Chandra, P. M. V. Subbarao, Saurabh Yadav
15. Production of Functional Drink from Beetroot Juice Fermented with Kefir Neelakshi Kanwar, Lakhvinder Kaur
16. Sea buckthorn Juice with Micro-Nutrients as Immunity BoosterSweety Kumari and Sujata Pandit Sharma
17. Implementation of a Machine Learning Method for Quick Identification of Low Amylose Rice Varieties usingNear-Infrared Spectroscopy Shagufta Rizwana and Manuj Kumar Hazarika
18. Trends in Food Packaging Hemrajsinh Chhasatiya and Govind Tagalpallewar
19. Feasibility of Incorporating Fructooligosachharide in the Traditional Indian Non-Syrupy Sweets and To Study Their Organoleptic Qualities Mini Sheth, Viral Lodaya and Ria Ahuja
20. Phenomenological Kinetic Modelling of Conventional and Ultrasound-Extraction of Carotenoids from Passion Fruit Peel Using Green Solvent Hemanta Chutia, Charu Lata Mahanta
21. Determination of Nutrient Composition, Acceptability and Feasibility of Beta Glucan and FructooligosaccharidesIncorporated Traditional Recipes of GujaratHandwa and TheplaMini Shetha, Unnati Bhavsara, Ria Ahujaa
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