Innovations In Food Processing Technologies

By: Nandan Sit, Laxmikant S Badwaik & Amit Baran Das (Authors)

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The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food. 1. Mass Transfer Kinetics of Osmotic Dehydration of Bamboo Shoots Monisha Choudhury,, Kshirod Kumar Dash and Laxmikant S. Badwaik 2. Modelling of Infrared Drying Kinetics of Cherry Pepper Sujata Jena, R. Lalmuanpuia and S. Tholemfhuang 3. Study of Swelling Kinetics of Chhana Ball During Cooking in Hot Water and Model Development Hemanta Chutia, Rishab Dhar, Manuj Kumar Hazarika 4. Effect of Non-conventional Drying Techniques of Food Products Pranjal Pratim Das, Preetisagar Talukdar, Sourav Chakraborty and Manuj Kumar Hazarika 5 Casein and Casein-Ag Conjugated Nanoparticles: Synthesis Characterization and Application as an Active Ingredient in Edible Bilayer Film Anupama Bora, Poonam Mishra 6. Quality Characteristics of Jackfruit (Artocarpus heterophyllus) Seed Flour and Its Suitability for the Preparation of Dumplings Maibam Baby Devi, Pushpa Shukla and S. C.Deka 7. Impact of Additives on Antioxidant Potential of Different Commercially Packaged Tea Samples: A Comparative Study Sumita Das, Gourab Chatterjee 8. Bioactive Peptides from Milk: Functionality and Health Benefit in Disease Management Raj Kumar Duary and FalguniPatra 9. Studies on Some Characteristics of Cassava Cultivar of Manipur, India Singamayum Khurshida, Sankar Chandra Deka 10. Development of Value Added Dried Kiwi Fruit Product Using: A Novel Freeze-Drying Technique Niladri Chakraborty, Rajat Chakraborty, Asit K. Saha 11. Application of Ultrasound and High-pressure Homogenization in Development of Biopolymer Based Packaging Material Prarthana Dutta, Laxmikant S. Badwaik 12. Effects of Ohmic Heating on Different Liquid Food Materials Hilal A Makroo and Brijesh Srivastava 13. Effect of Ultrasound-Assisted Treatment on Postharvest Quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India Sasikumar, R and Sankar Chandra Deka 14 Application of Cold Plasma Technology in Food Processing Nishant R Swami Hulle 15. Extraction, Identification and Utilization of Pigments Extracted From Citrus Wastes Shukla P.S, Gawande S.and Avanish Kumar 16. Preparation of Shrikhand Blended with (Soy Milk and Buffalo Milk Curd) and its Quality Evaluation Priyadarshini, Prachi shukla, Priyanka Shukla 17. Exploitation of Sunderbans Algae: An Alternative Resource and Untouched Potential in Food Products Debabrata Bera, Lakshmishri Roy and Prasenjit Pramanick 18. Production Technology of Jackfruit Flour as a Functional Ingredient G. Mohan Naik, P. Vasantha Kumari, R. Jaganmohan Sandeep Janghu and Asish Rawson 19. Post-harvest Handling and Solar Drying of Banana for Rural Areas of Assam S. Gope, A.B. Das, M.K. Hazarika, D.C. Baruah, H.K. Lahkar 20. Formulation of Soup Mix Using Okara and Resistant Starch Beauty Brahma, Nandan Sit 21. Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products Aparna Kuna, Manas Ranjan Sahoo, Sowmya. M, Premi Devi , Mayengbam, Sreedhar. M. and Shinglai Tholemfhuang. Printed Pages: 252

Title: Innovations In Food Processing Technologies

Author Name: Nandan Sit, Laxmikant S Badwaik & Amit Baran Das (Authors)

Categories: India, Engineering,

Publisher: New Delhi, New India Publishing Agency: 2019

ISBN: 9789386546517

Binding: Hardcover

Book Condition: New

Jacket Condition: New

Seller ID: 1203893

Keywords: Innovations In Food Processing Technologies Nandan Sit, Laxmikant S Badwaik & Amit Baran Das (Authors)