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Title Innovations in food technology : current perspectives and future goals / Pragya Mishra, Raghvendra Raman Mishra, Charles Oluwaseun Adetunji, editors
Published Singapore : Springer, 2020

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Description 1 online resource (xxiv, 522 pages) : illustrations (some color)
Contents 880-01 Intro -- Foreword -- Preface -- Contents -- Editors and Contributors -- About the Editors -- Contributors -- Part I: Food Processing and Technology Innovations -- 1: Food Innovation and Sustainable Development: A Bioeconomics Perception -- 1.1 Introduction -- 1.2 The Sustainable Development Goals at NHSMUN -- 1.3 Methodology -- 1.4 Selected Emerging Food Innovations in Biotechnology -- 1.4.1 3D Food Printing -- 1.4.2 High-Pressure Processing -- 1.4.3 Automated Grading Systems -- 1.4.4 Insect Protein Could Replace Beef, Chicken, Pork, and Lamb
880-01/(S Section A: Food Processing and Technology Innovations -- Chapter 1. Food Innovation and Sustainable Development: A Bio-economics Perception -- Chapter 2. Fermented pearl millet weaning food: an innovation of food technology and application in food processing and management -- Chapter 3. Processing methodologies for few crops in India: Arecanut, betelvine, cashew, cocoa and oil palm -- Chapter 4. Omega 3 fatty acid from plant sources and its application in Food Technology -- Chapter 5. Taizzy Smoked Cheese -- Chapter 6. Plant-Based Milk Substitutes: A novel non-dairy source -- Chapter 7. Makhana: Dry Food and a potential aquatic cash crop.-Chapter 8. An insight over creal β glucan as functional ingredient -- Section B: Food and Industrial Microbiology -- Chapter 9. Rediscovering Medicinal activity and Food Significance of Shogaol (4, 6, 8, 10 and 12): A comprehensive view.-Chapter 10. Exopolysaccarides derived from Beneficial Microorganisms: Antimicrobial, Food and Health benefits.-Chapter 11. Biofilm threat for food and industrial microbiology: An approach for its Elimination Using Herbal food components -- Chapter 12. Cyanobacterial exopolysaccharides as natural source for food packaging application.-Chapter 13. Microbial laccase production and its industrial applications -- Chapter 14. Lichens are the next promising candidates for active compounds.-Chapter 15. Microbial Production and Applications of L-lysine.-Chapter 16. Pomegranate peel: Nutritional values and its emerging potential for use in food systems -- Section C: Food Technology and Environmental Biotechnology -- Chapter 17. Bio-fertilizer from Trichoderma: Boom for Agriculture Production and Management of soil-borne and root-borne plant pathogens -- Chapter 18. Influence of heavy metal on food security: Recent advances -- Chapter 19. Utilization and management of agro and food processing waste -- Chapter 20. Nexus between Climate Change and Food Innovation Technology: Recent Advances -- Chapter 21. Antibiotic Residues in Food: A Global Concern for Human Health -- Chapter 22. Effects of toxicant from pesticides on food security: Current developments -- Chapter 23. Cr pollution, its impact and mitigation -- Chapter 24. Biosorption: A Novel Biotechnological Application For Removal of Hazardous Pollutants -- Section D: Agriculture, Food, Nutrition and Health Security -- Chapter 25. Emerging dichlorvos-based air freshener pertube kidney function in male albino rats -- Chapter 26. Consumption of green chilli& its nutritious effect on human health -- Chapter 27. Synthesis, characterization and evaluation of toxicity of melatonin loaded poly (D, L-lactic acid) Nano-Particles (Mel-PLA-Nano-Particles) and its putative use in osteoporosis -- Chapter 28. Nutritional Physiology -- Chapter 29. Caffeine: Nutraceutical and Health Benefit of Caffeine Containing Commodities and Products -- Chapter 30. Nutraceuticals potential of major edible oilseeds of India -- Chapter 31. Elimination of fungal Leaf Mosaic disease of Bottle Gourd (LagenariaSiceraria) using Fungo-Phage Therapy: A possible approach for food security with plant protection -- Chapter 32. β- sitosterol -- predominant phytosterol of therapeutic potential -- Chapter 33. Odonto-nutraceuticals: Phytochemicals for Oral Health Care -- Chapter 34. Pharmacological potential of thymol -- Chapter 35. TRIKATU- transforming food into medicines -- Chapter 36. Dietary factors associated with cancer
1.4.5 Robo Chefs Could Change the Way We All Cook Food -- 1.4.6 Lab-Grown Meat -- 1.4.7 Vertical Farming -- 1.4.8 Personalized Nutrition Could Be the Future of Eating Plans -- 1.5 Lessons from International Experiences -- 1.5.1 European Commission -- 1.5.2 United States -- 1.5.3 Canada -- 1.5.4 Latin America -- 1.5.5 China -- 1.5.6 Nigeria and Bioeconomy Experience -- 1.6 Government Involvement in Production of Food Innovation and Sustainable Development: A Bioeconomic Perception in Nigeria -- 1.7 Food Innovation and Sustainable Development: A Bioeconomics Perception in Nigeria -- 1.8 Conclusions
1.9 Recommendations -- References -- 2: Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management -- 2.1 Introduction -- 2.2 Sources of Literature -- 2.3 Nutritional Parameter -- 2.4 Pearl Millet -- 2.5 Skim Milk and Starter Culture -- 2.6 Salt, Cumin, and Chemicals -- 2.7 Maintenance of Cultures -- 2.8 Processing Methods -- 2.9 Development of Sensory Evaluation Parameter -- 2.10 Outcome -- 2.11 Nutritional Value of Pearl Millet -- 2.12 Effect of Fermentation on Nutritional Composition of Foods -- 2.13 Sensory Evaluation
2.14 Discussion -- 2.15 Conclusion -- References -- 3: Processing Methodologies for Few Plantation Crops in India (Arecanut, Betelvine, Cashew, Cocoa and Oil Palm) -- 3.1 Arecanut -- 3.1.1 Processing of Arecanut -- 3.2 Betelvine -- 3.2.1 Processing of Betelvine -- 3.3 Cashew -- 3.3.1 Processing of Cashew -- 3.3.1.1 Moisture Conditioning -- 3.3.1.2 Drum Roasting -- 3.3.1.3 Oil Bath Roasting -- 3.3.1.4 Steam Boiling -- 3.3.1.5 Shelling (Manual) -- 3.3.1.6 Shelling (Mechanical) -- 3.3.1.7 Drying -- 3.3.1.8 Peeling -- 3.3.1.9 Packing of Kernels -- 3.4 Cocoa -- 3.4.1 Processing of Cocoa
3.4.1.1 Fermentation -- 3.4.1.2 Methods of Fermentation -- 3.4.1.3 Drying -- 3.4.1.4 Sun-Drying -- 3.4.1.5 Artificial Drying (Electric Oven) -- 3.4.1.6 Dry Beans Grading and Storage -- 3.5 Oil Palm -- 3.5.1 Processing of Palm Oil -- 3.5.1.1 Sterilization -- 3.5.1.2 Digestion -- 3.5.1.3 Pressing -- 3.5.1.4 Clarification -- 3.5.1.5 Purification and Storage -- 3.5.1.6 Refining -- 3.5.1.7 Chemical Refining -- 3.5.1.8 Degumming -- 3.5.1.9 Bleaching -- 3.5.1.10 Deodorization and Polishing -- 3.5.1.11 Physical Refining -- 3.5.1.12 Fractionation -- References
Summary This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers
Subject Food industry and trade -- Technological innovations
Biomedical engineering.
Food -- Biotechnology.
biomedical engineering.
Food industry and trade -- Technological innovations
Biomedical engineering
Food -- Biotechnology
Form Electronic book
Author Mishra, Pragya, editor.
Mishra, Raghvendra Raman, editor.
Adetunji, Charles Oluwaseun, editor
ISBN 9789811561214
9811561214