Technologies for Value Addition in Food Products and Processes

Author:   Sankar Chandra Deka ,  Dibyakanta Seth ,  Nishant Rachayya Swami Hulle
Publisher:   Apple Academic Press Inc.
ISBN:  

9781771887984


Pages:   386
Publication Date:   04 November 2019
Format:   Hardback
Availability:   In Print   Availability explained
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Technologies for Value Addition in Food Products and Processes


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Overview

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. 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 fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

Full Product Details

Author:   Sankar Chandra Deka ,  Dibyakanta Seth ,  Nishant Rachayya Swami Hulle
Publisher:   Apple Academic Press Inc.
Imprint:   Apple Academic Press Inc.
Weight:   0.900kg
ISBN:  

9781771887984


ISBN 10:   1771887982
Pages:   386
Publication Date:   04 November 2019
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Sankar Chandra Deka, PhD, is presently a Senior Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India. Dibyakanta Seth, PhD, is presently an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India. Nishant R. Swami Hulle, PhD, is an Assistant Professor in Department of Food Engineering and Technology, Tezpur University, Assam, India.

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