Innovations in food technology : current perspectives and future goals / Pragya Mishra, Raghvendra Raman Mishra, Charles Oluwaseun Adetunji, editors.

Format:

Book

Contributor:

Mishra, Pragya, editor.

Mishra, Raghvendra Raman, editor.

Adetunji, Charles Oluwaseun, editor.

Language:

English

Subjects (All):

Food industry and trade--Technological innovations.

Food industry and trade.

Food--Biotechnology.

Food.

Physical Description:

1 online resource (XXIV, 522 p. 95 illus., 45 illus. in color.)

Edition:

1st ed. 2020.

Place of Publication:

Springer Singapore 2020

Singapore : Springer, [2020]

System Details:

Mode of access: World Wide Web.

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.

Contents:

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. .

Notes:

Includes bibliographical references.

Description based on print version record.

ISBN:

981-15-6121-4