Food Chemistry & Science

Technologies in Food Processing
Editors: Harish Kumar Sharma, PhD
P. S. Panesar, PhD

Technologies in Food Processing

In production
Pub Date: May 2018
Hardback Price: $159.95 US
Hard ISBN: 9781771886512
Pages: Approx 375p w/Index
Binding Type: hardback
Notes: 6 color and 43 b/w illustrations

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 heating
  • cold plasma in food processing
  • the role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foods
  • the commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerase
  • the use of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional properties
  • edible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials
  • natural colorants, as opposed to synthetic coloring, which may have toxic effects
  • hurdle technology in food industry
  • extrusion cooking and the changes that occur in the form of physical, functional and nutritional properties
  • unrecognized potential of agro-industrial waste
  • the 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.

CONTENTS:
Preface

1. Ohmic Heating in Food Processing
Suheela bhat, Charanjiv Singh Saini, and Harish Kumar Sharma

2. Application of Cold Plasma in Food Processing
U. S. Annapure

3. Bio-Processing of Foods: Current Scenario and Future Prospects
Rupinder Kaur, Parmjit S. Panesar, Gisha Singla, and Rajender S. Sangwan

4. Trends in Enzymatic Synthesis of High Fructose Syrup
R. S. Singh, K. Chauhan, and R. P. Singh

5. Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve Their Functionality
Mudasir Ahmad Malik, Harish Kumar Sharma, and Charanjiv Singh Saini

6. Edible Coatings: Potential Applications in Food Packaging
Loveleen Sharma, Charanjiv Singh Saini, and Harish Kumar Sharma

7. Natural Pigments: An Alternative to Synthetic Food Colorants
Robinka Khajuria

8. Hurdle Technology in Foods
Pragati Kaushal and H. K. Sharma

9. Composition, Properties and Processing of Mushroom
Vivek Kumar, H. K. Sharma, and Anjali Srivastava

10. Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion
S. A. Wani, M. A. Parray, and P. Kumar

11. Processing and Value Addition of Custard Apple
Navneet Kumar, H. K. Sharma, C. Khodifad Bhargavbhai, and Manjeet Prem

12. Pearl Millet: Flour and Starch Properties
Kawaljit Singh Sandhu, Anil Kumar Siroha, Maninder Kaur, and Sneh Punia

13. Agro Industrial Byproducts Utilization: from Trash to Treasure
Kiran Bains and Pushpa Dhami

14. Traceability: Sustainable Solution in Food Chain
Rohant Kumar Dhaka, R. Chandrakala, and Ashutosh Upadhyay

Index


About the Authors / Editors:
Editors: Harish Kumar Sharma, PhD
Professor and Former Dean (R&C), Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, India

Harish Kumar Sharma, PhD, is a Professor and Former Dean (R&C) of the Food Engineering and Technology Department at the Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, India. He mainly works in the area of food engineering and technology, and his research deals primarily with the process development, value addition, and exploration of newer quality control methods. He has published more than 170 papers in national/international journals, has authored four books, and is the editor of four books. He has contributed over 20 chapters to books by national and international publishers and has represented India in several different foreign countries, including Israel, Canada, China, Switzerland, Germany, France, Singapore, etc., in different programs. He has successfully handled a number of projects from government agencies and industry in the capacity of principal investor or co-principal investor. He also successfully transferred technology to the industry and has made significant contributions toward newer process development and has imparted professional guidance to industries. Dr. Sharma is a member/life member of various associations and state and national committees and has acted as a referee and editorial board member for different journals.

P. S. Panesar, PhD
Professor and Head, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punja, India

Parmjit S. Panesar, PhD, is a Professor and Head of the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India. His research is focused in the area of food biotechnology, especially prebiotics, probiotics, microbial enzymes, application of immobilized cells/enzymes in different bioprocesses, and value addition of agro-industrial wastes. He has successfully completed seven research projects and has published more than 100 international/national scientific papers, 50 book reviews in peer-reviewed journals, and 25 chapters and has authored/edited six books. He is a member of the editorial advisory boards of several national/international journals. He has received advanced training from several different institutes/labs, including the International Centre for Genetic Engineering & Biotechnology, Italy, and Chembiotech Labs, University of Birmingham Research Park, Birmingham, United Kingdom. Dr. Panesar was also awarded a Young Scientist Fellowship by the Punjab State Council for Science & Technology, India. In 2005, he was awarded a BOYSCAST (Better Opportunities for Young Scientists in Chosen Areas of Science & Technology) fellowship by the Department of Science and Technology (DST), Government of India. He has visited several countries, including USA, UK, Canada, Switzerland, Italy, China, Singapore, Iran, Thailand, etc.




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