Food Chemistry & Science

Innovative Food Science and Emerging Technologies
Editors: Sabu Thomas, PhD
Raji Rajakumari
Anne George, MD
Nandakumar Kalarikkal, PhD

Innovative Food Science and Emerging Technologies

In production
Pub Date: June 2018
Hardback Price: $179.95 US
Hard ISBN: 9781771886611
E-Book ISBN: 9780203711408
Pages: Approx 675pp + index
Binding Type: hardback
Notes: 29 color and 46 b/w illustrations

Innovative Food Science and Emerging Technologies covers many new trends and developments in food science, including preparation, characterization, morphology, properties, recyclability, and advances and challenging opportunities. The volume considers food quality, shelf life, and manufacture in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods.

Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field of food science and technology and also address topics of novel issues. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packages foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, packaging, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

The book is divided into four sections, focusing on

  • health benefits and industrial perspectives of superfoods, seafoods, and potential foods
  • potential source of proteins, amino acids, and oils, and safety of food and food products
  • innovative methods in processing and preservation of food and bioactive components
  • development, optimization, characterization, and applications of food products

CONTENTS:
Preface

PART I: HEALTH BENEFITS AND INDUSTRIAL PERSPECTIVES OF SUPERFOODS, SEAFOODS, AND POTENTIAL FOODS
1. Lion’s Mane: The Medicinal Mushroom That Offers New Hope for Peripheral Neuropathy
Kah-Hui Wong and Syntyche Ling-Sing Seow

2. Understanding Probiotics: A Review
Mradula Gupta, Somesh Sharma, and Nitin Kothari

3. Aquatic Enzymes and Their Applications in the Seafood Industry
U. Parvathy, A. Jeyakumari, George Ninan, L. N. Murthy, S. Visnuvinayagam, and C. N. Ravishankar

4. Biofuels from Microalgae Their Production and Extraction: A Review
Faisal R. Sofi, K. Dhanpal, K. Sravani, G. G. Phadke, S. Vijay Kumar Reddy, and K. K. Sabha Nissar

5. Utilization and Value Addition of Culinary Banana: The Potential Food for Health
PrernaKhawas and Sankar Chandra Deka

6. Modification of Culinary Banana Resistant Starch and Its Application
P. Khawas and S. C. Deka

PART II: POTENTIAL SOURCE OF PROTEINS, AMINO ACIDS, AND OILS, AND SAFETY OF FOOD AND FOOD PRODUCTS
7. Gelatine from Cold Water Fish Species and Their Functional Properties
Nor Fazliyana Mohtar and Conrad O. Perera

8. Fish Processing Waste Protein Hydrolysate: A Rich Source of Bioactive Peptides
Girija G. Phadke, L. Narasimha Murthy, Asif U. Pagarkar, Faisal R. Sofi, and K. K. Sabha Nissar

9. Effect of Oregano Essential Oil on the Stability of Microencapsulated Fish Oil
A. Jeyakumari, A. A. Zynudheen, P. K. Binsi, U. Parvathy, and C. N. Ravishankar

10. Safety Considerations of Raw Meat: An Indian Perspective
Vishva Maru and Vaijayanti Ranade

11. Acrylamide in Food Products: Occurrence, Toxicity, Detoxification, and Determination
Kalyani Y. Gaikwad and K. A. Athmaselvi

PART III: INNOVATIVE METHODS IN PROCESSING AND PRESERVATION OF FOOD AND BIOACTIVE COMPONENTS
12. Improving Quality of Ready-to-Eat, Minimally Processed Produce Using Non-Thermal Postharvest Technologies
Rohanie Maharaj

13. Radiation Processing: An Emerging Post Harvest Preservation Method for Improving Food Safety and Quality
Sumit Gupta and Prasad S. Variyar

14. Foods Preserved with Hurdle Technology
Anurag Singh, Ashutosh Upadhyay, and Ankur Ojha

15. Radio Frequency Applications in Food Processing
V. K. Shiby, Aisha Tabassum, and M. C. Pandey

16. Microencapsulation of Bioactive Food Ingredients: Methods, Applications, and Controlled Release Mechanism: A Review
A. Jeyakumari, U. Parvathy, A. A. Zynudheen, Narasimha Murthy, Visnuvinayagam, and C. N. Ravishankar

17. Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food
AppaRao Gudimalla, Raghevndra Mishra, R. Rajakumari, Jiya Jose, G. Giridhar, Nandakumar Kalarikal, and Sabu Thomas

18. Underutilized Novel Xeric Crop: Kair Capparis decidua
Yamini Chaturvedi and Ranjana Nagar

19. Value Addition of Underutilized Crops of India by Extrusion Cooking Technology
Duyi Samyor, Amit Baran Das, and Sankar Chandra Deka

20. Fungal Retting Technology of Jute Fiber
Avijit Das

21. Composting of Cashew Apple Waste Residue for Cultivating Paddy Straw Mushroom
Meghana V. Desai, David G. Gomes, Babu V. Vakil, and Vaijayanti V. Ranade

PART IV: DEVELOPMENT, OPTIMIZATION, CHARACTERIZATION AND APPLICATIONS OF FOOD PRODUCTS
22. Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean
Charanjit S. Riar and Surwase S. Bhaskarroa

23. Kinnow Peel-Rice Based Expanded Snacks: Investigating Extrudate Characteristics and Optimizing Process Conditions
Himanshu Prabhakar, Dr. P.S. Ranote, Dr. Baljeet Singh, and Dr. Savita Sharma

24. Development and Partial Characterization of Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein Concentrate, and Psyllium Husk
Sakshi Sukhija, Sukhcharn Singh, and Charanjit S. Riar

25. Green Leaf Protein Concentrate and Its Application in Extruded Food Products
Jayabrata Saha and Sankar Chandra Deka

26. Development of Spray-Dried Honey Powder with Vitamin C and Antioxidant Properties Using Maltodextrin as Carrier
Yogita Suhag, Gulzar Ahmad Nayik, and Vikas Nanda

Index


About the Authors / Editors:
Editors: Sabu Thomas, PhD
Professor of Polymer Science and Technology and Honorary Director of the Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, India

Sabu Thomas, PhD, is a Professor of Polymer Science and Engineering at the School of Chemical Sciences and Director of the International and Inter University Centre for Nanoscience and Nanotechnology at Mahatma Gandhi University, Kottayam, Kerala, India. The research activities of Professor Thomas include surfaces and interfaces in multiphase polymer blend and composite systems; phase separation in polymer blends; compatibilization of immiscible polymer blends; thermoplastic elastomers; phase transitions in polymers; nanostructured polymer blends; macro-, micro- and nanocomposites; polymer rheology; recycling; reactive extrusion; processing–morphology–property relationships in multiphase polymer systems; double networking of elastomers; natural fibers and green composites; rubber vulcanization; interpenetrating polymer networks; diffusion and transport; and polymer scaffolds for tissue engineering. He has supervised 68 PhD theses, 40 MPhil theses, and 45 Masters thesis. He has three patents to his credit. He also received the coveted Sukumar Maithy Award for the best polymer researcher in the country for the year 2008. Very recently, Professor Thomas received the MRSI and CRSI medals for his excellent work. With over 600 publications to his credit and over 23683 citations, with an h-index of 75, Dr. Thomas has been ranked fifth in India as one of the most productive scientists.

Raji Rajakumari
Research Scholar, International and Inter University Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, Kerala, India

Rajakumari Rajendran is a research fellow working at the International and Inter University Centre for Nanoscience and Nanotechnology at Mahatma Gandhi University, Kottayam, Kerala, India. She received a bachelor’s degree in pharmacy from the Tamil Nadu Dr. MGR Medical University, India, and a master’s degree in pharmacy (pharmaceutics), Sastra University, India. She has industrial experience in dietary supplements and medicinal formulations and is currently engaged in developing dietary supplements at the International and Inter University Centre for Nanoscience and Nanotechnology. She has been awarded the prestigious INSPIRE Fellowship (DST) and has two research publications to her credit.

Anne George, MD
Director, Institute of Holistic Medical Sciences, Kottayam, Kerala, India

Anne George, MD, is Associate Professor at Government Medical College, Kottayam, Kerala, India. She did her MBBS Bachelor of Medicine, Bachelor of Surgery) at Trivandrum Medical College, University of Kerala, India. She acquired a DGO (Diploma in Obstetrics and Gynaecology) from the University of Vienna, Austria; Diploma Acupuncture from the University of Vienna; and an MD from Kottayam Medical College, Mahatma Gandhi University, Kerala, India. She has organized several international conferences, is a fellow of the American Medical Society, and is a member of many international organizations. She has five publications to her name and has presented 25 papers.

Nandakumar Kalarikkal, PhD
Associate Professor, Head of Advanced Materials Laboratory, School of Pure and Applied Physics, International and Inter University Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kerala, India

Nandakumar Kalarikkal, PhD, is Associate Professor and Head of the Advanced Materials Laboratory, School of Pure and Applied Physics, Mahatma Gandhi University, Kottayam, India. He is also the Joint Director of the International and Inter University Centre for Nanoscience and Nanotechnology at the same university. He is a fellow of many professional bodies. He has authored many professional journal articles and has co-edited several books. He is actively involved in research, and his group works on the synthesis, characterization and applications of various nanomaterials, ion irradiation effects on various novel materials, and phase transitions.




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