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Emerging technologies in food science = focus on the developing world /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Emerging technologies in food science/ edited by Monika Thakur, V. K. Modi.
Reminder of title:	focus on the developing world /
other author:	Thakur, Monika.
Published:	Singapore :Springer Singapore : : 2020.,
Description:	xxxii, 287 p. :ill., digital ;24 cm.
[NT 15003449]:	Chapter 1. Overview of food industry and role of innovation in food industry -- Chapter 2. Nanotechnology in the Food Sector -- Chapter 3. Quality of Indian Sugars: Opportunities &Challenges -- Chapter 4. Quality Issues in Meat and Poultry Processing Sector -- Chapter 5. Knowledge and Practices prevailing amongst consumers regarding street food -- Chapter 6. Analysis of food safety and quality measures in Indian trends -- Chapter 7. Street Foods- Safety and Potential -- Chapter 8. Microbial Safety of fresh produce sold in Delhi markets and implementation of Risk Management approach -- Chapter 9. Fruit waste: potential as a functional ingredient in foods -- Chapter 10. Dietary Supplements for Weight Loss and Their Mechanism -- Chapter 11. Traditional foods - The inheritance for good health -- Chapter 12. Mango peels - a potential source of nutrients and a preservative -- Chapter 13. Fatty acid composition of Oilseed crops: a review -- Chapter 14. Study of Municipal Solid Waste Management and Factors Affecting its Sustainability in Indian Scenario -- Chapter 15. New innovations in Food packaging in food industry -- Chapter 16. Vaccum Impregnation: a novel non-destructive technique for the development of Functional foods -- Chapter 17. Effect of High-pressure processing on Starch modification: a review -- Chapter 18. Determining the Change in Fatty Acid Profile of Saturated Cooking Oils after repeated heating -- Chapter 19. Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn -- Chapter 20. Effect of Garden Cress Seeds (Lepidiumsativum L) Supplementation on the Sensory and Nutritive Quality of Laddu -- Chapter 21. Screening of Bioactive Compounds of Pleurotussajor-caju Extracted Using Supercritical CO2 Fluid Extraction Technique -- Chapter 22. Optimization of process parameters for Osmotic Dehydration of Apple Slices -- Chapter 23. Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Its Sensory Evaluation -- Chapter 24. Studies on comparative determination of Ochratoxin-A (OTA) in coffee beans with different origins -- Chapter 25. 3-D Food Printing - A Technology for Fabricating Customized Artistic food.
Contained By:	Springer eBooks
Subject:	Food industry and trade - Technological innovations. -
Online resource:	https://doi.org/10.1007/978-981-15-2556-8
ISBN:	9789811525568

Emerging technologies in food science = focus on the developing world /
Emerging technologies in food sciencefocus on the developing world /[electronic resource] :edited by Monika Thakur, V. K. Modi. - Singapore :Springer Singapore :2020. - xxxii, 287 p. :ill., digital ;24 cm.

Chapter 1. Overview of food industry and role of innovation in food industry -- Chapter 2. Nanotechnology in the Food Sector -- Chapter 3. Quality of Indian Sugars: Opportunities &Challenges -- Chapter 4. Quality Issues in Meat and Poultry Processing Sector -- Chapter 5. Knowledge and Practices prevailing amongst consumers regarding street food -- Chapter 6. Analysis of food safety and quality measures in Indian trends -- Chapter 7. Street Foods- Safety and Potential -- Chapter 8. Microbial Safety of fresh produce sold in Delhi markets and implementation of Risk Management approach -- Chapter 9. Fruit waste: potential as a functional ingredient in foods -- Chapter 10. Dietary Supplements for Weight Loss and Their Mechanism -- Chapter 11. Traditional foods - The inheritance for good health -- Chapter 12. Mango peels - a potential source of nutrients and a preservative -- Chapter 13. Fatty acid composition of Oilseed crops: a review -- Chapter 14. Study of Municipal Solid Waste Management and Factors Affecting its Sustainability in Indian Scenario -- Chapter 15. New innovations in Food packaging in food industry -- Chapter 16. Vaccum Impregnation: a novel non-destructive technique for the development of Functional foods -- Chapter 17. Effect of High-pressure processing on Starch modification: a review -- Chapter 18. Determining the Change in Fatty Acid Profile of Saturated Cooking Oils after repeated heating -- Chapter 19. Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn -- Chapter 20. Effect of Garden Cress Seeds (Lepidiumsativum L) Supplementation on the Sensory and Nutritive Quality of Laddu -- Chapter 21. Screening of Bioactive Compounds of Pleurotussajor-caju Extracted Using Supercritical CO2 Fluid Extraction Technique -- Chapter 22. Optimization of process parameters for Osmotic Dehydration of Apple Slices -- Chapter 23. Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Its Sensory Evaluation -- Chapter 24. Studies on comparative determination of Ochratoxin-A (OTA) in coffee beans with different origins -- Chapter 25. 3-D Food Printing - A Technology for Fabricating Customized Artistic food.

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety - an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.

ISBN: 9789811525568

Standard No.: 10.1007/978-981-15-2556-8doiSubjects--Topical Terms:

911065
Food industry and trade
--Technological innovations.

LC Class. No.: HD9000.5 / .E447 2020

Dewey Class. No.: 664

Emerging technologies in food science = focus on the developing world /
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505 0 $a Chapter 1. Overview of food industry and role of innovation in food industry -- Chapter 2. Nanotechnology in the Food Sector -- Chapter 3. Quality of Indian Sugars: Opportunities &Challenges -- Chapter 4. Quality Issues in Meat and Poultry Processing Sector -- Chapter 5. Knowledge and Practices prevailing amongst consumers regarding street food -- Chapter 6. Analysis of food safety and quality measures in Indian trends -- Chapter 7. Street Foods- Safety and Potential -- Chapter 8. Microbial Safety of fresh produce sold in Delhi markets and implementation of Risk Management approach -- Chapter 9. Fruit waste: potential as a functional ingredient in foods -- Chapter 10. Dietary Supplements for Weight Loss and Their Mechanism -- Chapter 11. Traditional foods - The inheritance for good health -- Chapter 12. Mango peels - a potential source of nutrients and a preservative -- Chapter 13. Fatty acid composition of Oilseed crops: a review -- Chapter 14. Study of Municipal Solid Waste Management and Factors Affecting its Sustainability in Indian Scenario -- Chapter 15. New innovations in Food packaging in food industry -- Chapter 16. Vaccum Impregnation: a novel non-destructive technique for the development of Functional foods -- Chapter 17. Effect of High-pressure processing on Starch modification: a review -- Chapter 18. Determining the Change in Fatty Acid Profile of Saturated Cooking Oils after repeated heating -- Chapter 19. Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn -- Chapter 20. Effect of Garden Cress Seeds (Lepidiumsativum L) Supplementation on the Sensory and Nutritive Quality of Laddu -- Chapter 21. Screening of Bioactive Compounds of Pleurotussajor-caju Extracted Using Supercritical CO2 Fluid Extraction Technique -- Chapter 22. Optimization of process parameters for Osmotic Dehydration of Apple Slices -- Chapter 23. Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Its Sensory Evaluation -- Chapter 24. Studies on comparative determination of Ochratoxin-A (OTA) in coffee beans with different origins -- Chapter 25. 3-D Food Printing - A Technology for Fabricating Customized Artistic food.
520 $a This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety - an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.
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650 2 4 $a Biomedical Engineering/Biotechnology. $3 2162071
650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Nutrition. $3 517777
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