Product desciption
Technologies In Food Processing Panesar Parmjit Singh Sharma by Panesar, Parmjit Singh; Sharma, Harish K 9781315147192, 9781351377393, 9781351377409, 9781771886512, 131514719X, 1351377396, 135137740X, 177188651X instant download after payment.
"With the unprecedented increase in the world's population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed. In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for individuals. The book looks at new research in several areas of food processing technology, including: applications of ohmic heatingcold plasma in food processingthe role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foodsthe commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerasethe used of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional propertiesedible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials and serve as a carrier for food additives like antimicrobial or antioxidants and decrease the decay without affecting quality natural colorants, as opposed to synthetic coloring, which may have toxic effectshurdle technology in food industryextrusion cooking and the changes occurred in the form of physical, functional and nutritional properties during extrusion cookingunrecognized potential of agro-industrial wastethe relevance of traceability systems for food supply chain, particularly as a sustainable solution? The book will be beneficial to the researchers, students, and academicians working in the field of food processing and allied field"--Provided by publisher.
Abstract: "With the unprecedented increase in the world's population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed. In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for individuals. The book looks at new research in several areas of food processing technology, including: applications of ohmic heatingcold plasma in food processingthe role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foodsthe commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerasethe used of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional propertiesedible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials and serve as a carrier for food additives like antimicrobial or antioxidants and decrease the decay without affecting quality natural colorants, as opposed to synthetic coloring, which may have toxic effectshurdle technology in food industryextrusion cooking and the changes occurred in the form of physical, functional and nutritional properties during extrusion cookingunrecognized potential of agro-industrial wastethe relevance of traceability systems for food supply chain, particularly as a sustainable solution? The book will be beneficial to the researchers, students, and academicians working in the field of food processing and allied field"--Provided by publisher
