Overview

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.

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9781774636855

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FOOD TECHNOLOGY - APPLIED RESEARCH AND PRODUCTION TECHNIQUES Editors: Muralidhar Meghwal, Megh R. Goyal and Mital J. Kaneria Publishers: CRC Press Taylor & Francis Group Year: 2018 No. of Pages: 349 Price: CHF: 130, USD: 127.909, INR: 8872.03 The Book entitled FOOD TECHNOLOGY - APPLIED RESEARCH AND PRODUCTION TECHNIQUES consists of five parts with 14 chapters. Part I deals with the principles and practices of good manufacturing processes in food industries. It also deals with the funding agency that is helpful to researchers and scientists. The chapter about the various funding agencies also gives valuable information on the steps that should be followed for research funding. Part II of the book deals with the latest food technologies followed in the 21st century. Chapter 3 gives a brief account on the use of biopolymers instead of plastics that are nondegradable. This chapter also gives an overview on food packaging in the early 19th century and 21st century. Chapter 4 gives an idea on thermal processing that involves both temperature and time required to eliminate microbes from food products. It is an important aspect that has to be followed in the packaging industry. Low moisture content provides shelf-life to the food product. The thermo gram given in this chapter provides valuable information that can be used as a tool for food product designing. Chapter 5 deals with the non-destructive methods to analyse the internal quality of the food product. Part III of the book is about the role of antioxidants in food. In this part, there are 4 chapters that deal with the ill-effects of free-radicals that cause damage to the surrounding molecules. Plants and marine algae that possess anti-oxidant properties have been dealt in this part. In chapter 8, efficient extraction procedure for omega-3- PUFA from fish-oil has been discussed. In chapter 9, the use of Terminalia chebula and Terminalia bellerica as an anti-oxidant and anti-bacterial agent has been dealt in detail. Part IV of the book contains 2 chapters that deal with the antimicrobial efficacy of different solvent extracts of Salvadora and Polyalthialongifolia. But, the chemical constituents of the experimental plants should be identified in order to gain full knowledge on their antimicrobial effect. Part V of the book consists of 3 chapters. In this, chapter 12 deals with the isolation, validation and characterization of major bioactive constituents from mango ripe seed. The chemical structure of the components is to be analysed in order to calculate the biological potential. Chapter 13 involves isolation and characterization of lycopene from tomato. The antioxidant and antimicrobial effect of lycopene have also been assessed. Finally, the last chapter deals with food processing using microbial control system. On the whole, the full book gives the readers the current scenario of research on food technology, which will be useful to both Botanists and Nutritionists doing research in plants and plant products. Gayathri, V.

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Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria

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