Food Process Engineering and Technology
portes grátis
Food Process Engineering and Technology
Safety, Packaging, Nanotechnologies and Human Health
Kumari, Anu; Goyal, Megh R.; Malik, Junaid Ahmad
Springer Verlag, Singapore
01/2025
512
Mole
9789819968336
15 a 20 dias
Descrição não disponível.
PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING.- 1. Emerging Novel Technologies for Food Drying.- 2. Foods and Food Products: Significance and Applications of Collegative Properties.- 3. Scope of Three-Dimensional Printing for Fabrication of Foods.- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing.- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT.- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits.- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork.- 7. Microplastics in Foods: An Emerging Food Safety Threat.- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy.- 9. Diverse Bioengineering Tools for Crop Improvement.- PART III: INNOVATIONS IN FOOD PACKAGING.- 10. New-age Packaging for Foods and Food Products.- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry.- 12. Recent Trends in Biodegradable Packaging of Foods.- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods.- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING.- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment.- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety.- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY.- 16. Scope of Nanotechnology in Food Science and Food Engineering.- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients.- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods.- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH.- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products.- 20. Recent Developments for Formulation of Infant Foods.- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei.- 22. Role of Probiotics in Gut Micro-Flora.- 23. Screening and Isolation of Probiotic Cultures.- 24. Metabolomics Applications in Food Science and Nutritional Research.
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Safety;Food process engineering;Human health;Nanotechnology;Food quality;Packaging
PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING.- 1. Emerging Novel Technologies for Food Drying.- 2. Foods and Food Products: Significance and Applications of Collegative Properties.- 3. Scope of Three-Dimensional Printing for Fabrication of Foods.- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing.- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT.- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits.- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork.- 7. Microplastics in Foods: An Emerging Food Safety Threat.- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy.- 9. Diverse Bioengineering Tools for Crop Improvement.- PART III: INNOVATIONS IN FOOD PACKAGING.- 10. New-age Packaging for Foods and Food Products.- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry.- 12. Recent Trends in Biodegradable Packaging of Foods.- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods.- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING.- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment.- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety.- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY.- 16. Scope of Nanotechnology in Food Science and Food Engineering.- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients.- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods.- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH.- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products.- 20. Recent Developments for Formulation of Infant Foods.- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei.- 22. Role of Probiotics in Gut Micro-Flora.- 23. Screening and Isolation of Probiotic Cultures.- 24. Metabolomics Applications in Food Science and Nutritional Research.
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