Novel Strategies To Improve Shelf Life And Quality Of Foods

Novel Strategies To Improve Shelf Life And Quality Of Foods Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Novel Strategies To Improve Shelf Life And Quality Of Foods book. This book definitely worth reading, it is an incredibly well-written.

Novel Strategies to Improve Shelf-Life and Quality of Foods

Santosh K. Mishra,Megh R. Goyal
Novel Strategies to Improve Shelf Life and Quality of Foods Book PDF

Author : Santosh K. Mishra,Megh R. Goyal
Publisher : Unknown
Page : 347 pages
File Size : 46,8 Mb
Release : 2020-11-26
Category : Food
ISBN : 1771888849

Get Book

Novel Strategies to Improve Shelf-Life and Quality of Foods by Santosh K. Mishra,Megh R. Goyal Pdf

"This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation. Key features: Discusses traditional natural compounds and modern technologies to reduce the spoilage of food products Looks at the therapeutics and their mechanism of actions of biological compounds for food safety Reports on new developments and novel strategies for food safety and quality improvement Novel Strategies to Improve Shelf-Life and Quality of Foods: Quality, Safety, and Health Aspects will be a useful reference for faculty and advanced students in food science as well as for food industry quality practitioners and other industry professionals in the food and dairy industries"--

Novel Strategies to Improve Shelf-life and Quality of Foods

Santosh K. Mishra,Megh Raj Goyal
Novel Strategies to Improve Shelf life and Quality of Foods Book PDF

Author : Santosh K. Mishra,Megh Raj Goyal
Publisher : Unknown
Page : 320 pages
File Size : 54,7 Mb
Release : 2020-11-25
Category : Science
ISBN : 100301027X

Get Book

Novel Strategies to Improve Shelf-life and Quality of Foods by Santosh K. Mishra,Megh Raj Goyal Pdf

"This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation. Key features: Discusses traditional natural compounds and modern technologies to reduce the spoilage of food products Looks at the therapeutics and their mechanism of actions of biological compounds for food safety Reports on new developments and novel strategies for food safety and quality improvement Novel Strategies to Improve Shelf-Life and Quality of Foods: Quality, Safety, and Health Aspects will be a useful reference for faculty and advanced students in food science as well as for food industry quality practitioners and other industry professionals in the food and dairy industries"--

Novel Strategies to Improve Shelf-Life and Quality of Foods

Santosh K. Mishra,Megh R. Goyal
Novel Strategies to Improve Shelf Life and Quality of Foods Book PDF

Author : Santosh K. Mishra,Megh R. Goyal
Publisher : CRC Press
Page : 320 pages
File Size : 55,6 Mb
Release : 2020-11-25
Category : Science
ISBN : 9781000765144

Get Book

Novel Strategies to Improve Shelf-Life and Quality of Foods by Santosh K. Mishra,Megh R. Goyal Pdf

This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.

Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods

Matteo Del Nobile,Amalia Conte
Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods Book PDF

Author : Matteo Del Nobile,Amalia Conte
Publisher : Unknown
Page : 0 pages
File Size : 52,7 Mb
Release : 2022
Category : Electronic
ISBN : 303653914X

Get Book

Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods by Matteo Del Nobile,Amalia Conte Pdf

This book includes recent research activities in the field of food quality assurance and shelf-life extension. The goal is to broaden our current knowledge of advanced approaches to guaranteeing the maintenance of the properties of packaged products during storage. Preservation strategies based on vacuum packaging, innovative active packaging, emerging technologies, and horticultural by-products are widely discussed in specific chapters. Taken together, these research studies constitute clear evidence that achieving food shelf-life extension is still a complex and multifaceted process. The book reflects advances made in the field and, with the addition of a chapter also covering the secondary shelf-life topic, it will provide the latest research for academics working in the field of novel processing, antimicrobial/antioxidant substances, by-product recycling and active packaging. The research collected in this book is ideal for those working in the food quality industry.

Food Safety and Quality-Based Shelf Life of Perishable Foods

Peter J. Taormina,Margaret D. Hardin
Food Safety and Quality Based Shelf Life of Perishable Foods Book PDF

Author : Peter J. Taormina,Margaret D. Hardin
Publisher : Springer Nature
Page : 167 pages
File Size : 51,6 Mb
Release : 2021
Category : Food
ISBN : 9783030543754

Get Book

Food Safety and Quality-Based Shelf Life of Perishable Foods by Peter J. Taormina,Margaret D. Hardin Pdf

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

Novel and Alternative Methods in Food Processing

N. Veena,Megh R. Goyal,Ritesh B. Watharkar
Novel and Alternative Methods in Food Processing Book PDF

Author : N. Veena,Megh R. Goyal,Ritesh B. Watharkar
Publisher : CRC Press
Page : 357 pages
File Size : 48,9 Mb
Release : 2023-08-04
Category : Technology & Engineering
ISBN : 9781000735178

Get Book

Novel and Alternative Methods in Food Processing by N. Veena,Megh R. Goyal,Ritesh B. Watharkar Pdf

This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.

Novel Processing Methods for Plant-Based Health Foods

Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Novel Processing Methods for Plant Based Health Foods Book PDF

Author : Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Publisher : CRC Press
Page : 358 pages
File Size : 47,9 Mb
Release : 2023-03-10
Category : Technology & Engineering
ISBN : 9781000577709

Get Book

Novel Processing Methods for Plant-Based Health Foods by Megh R. Goyal,N. Veena,Ritesh B. Watharkar Pdf

This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.

Quality Control in Fruit and Vegetable Processing

Megh R. Goyal,Faizan Ahmad
Quality Control in Fruit and Vegetable Processing Book PDF

Author : Megh R. Goyal,Faizan Ahmad
Publisher : CRC Press
Page : 388 pages
File Size : 52,9 Mb
Release : 2023-02-24
Category : Technology & Engineering
ISBN : 9781000613780

Get Book

Quality Control in Fruit and Vegetable Processing by Megh R. Goyal,Faizan Ahmad Pdf

Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology. The volume also looks at various strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials) for the preservation of fresh produce. It emphasizes various nondestructive techniques that have been widely used for the quality assessment of fruits and vegetables during storage, including image analysis, x-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Applications of other nondestructive mechanical (such as electronic tongue and nose technology) and dynamic methods (acoustic) for food quality and safety evaluation have also been included. The book concludes with an overview of the potential use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of wastewater. Key features: Promotes the utilization of new and novel nonthermal technologies for the preservation of fruits and vegetables Provide up-to-date information on the applications of nonthermal technologies for the quality and safety of fresh produce during storage Highlights different preservation strategies for improving the quality of fresh produce Explores the use of nondestructive quality assessment methods such as X-ray, MRI, NMR, etc. Discusses the potential industrial use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of industrial wastewater This volume will provide food for thought for those in the food industry on new methods and technology for effective quality control in fruit and vegetable processing.

Advances in Sustainable Food Packaging Technology

Megh R. Goyal,Preeti Birwal,Anand Kumar Pandey,Ritesh Balaso Watharkar
Advances in Sustainable Food Packaging Technology Book PDF

Author : Megh R. Goyal,Preeti Birwal,Anand Kumar Pandey,Ritesh Balaso Watharkar
Publisher : CRC Press
Page : 296 pages
File Size : 45,8 Mb
Release : 2024-02-13
Category : Technology & Engineering
ISBN : 9781000883374

Get Book

Advances in Sustainable Food Packaging Technology by Megh R. Goyal,Preeti Birwal,Anand Kumar Pandey,Ritesh Balaso Watharkar Pdf

This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality. The book presents novel edible food packaging, nanotechnology-based improvements in food packaging, and biodegradation and bio-based approaches for management of food waste and plastic waste from packaging.

Advances in Food Process Engineering

Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Advances in Food Process Engineering Book PDF

Author : Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Publisher : CRC Press
Page : 371 pages
File Size : 47,6 Mb
Release : 2023-05-04
Category : Business & Economics
ISBN : 9781000610628

Get Book

Advances in Food Process Engineering by Megh R. Goyal,N. Veena,Ritesh B. Watharkar Pdf

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Handbook of Research on Food Processing and Preservation Technologies

Preeti Birwal,Megh R. Goyal,Monika Sharma
Handbook of Research on Food Processing and Preservation Technologies Book PDF

Author : Preeti Birwal,Megh R. Goyal,Monika Sharma
Publisher : CRC Press
Page : 341 pages
File Size : 49,7 Mb
Release : 2021-11-25
Category : Technology & Engineering
ISBN : 9781000369670

Get Book

Handbook of Research on Food Processing and Preservation Technologies by Preeti Birwal,Megh R. Goyal,Monika Sharma Pdf

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.

Sustainable and Functional Foods from Plants

Megh R. Goyal,Arijit Nath,Zoltán Kovács
Sustainable and Functional Foods from Plants Book PDF

Author : Megh R. Goyal,Arijit Nath,Zoltán Kovács
Publisher : CRC Press
Page : 459 pages
File Size : 54,9 Mb
Release : 2024-06-28
Category : Health & Fitness
ISBN : 9781000917925

Get Book

Sustainable and Functional Foods from Plants by Megh R. Goyal,Arijit Nath,Zoltán Kovács Pdf

Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications. The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences. Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods. The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.

Advanced Research Methods in Food Processing Technologies

Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar
Advanced Research Methods in Food Processing Technologies Book PDF

Author : Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar
Publisher : CRC Press
Page : 472 pages
File Size : 54,9 Mb
Release : 2024-02-06
Category : Technology & Engineering
ISBN : 9781000840599

Get Book

Advanced Research Methods in Food Processing Technologies by Junaid Ahmad Malik,Megh R. Goyal,Preeti Birwal,Ritesh B. Watharkar Pdf

This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

Nanotechnology Horizons in Food Process Engineering

Megh R. Goyal,Junaid Ahmad Malik,Satish Kumar,Ritesh B. Watharkar
Nanotechnology Horizons in Food Process Engineering Book PDF

Author : Megh R. Goyal,Junaid Ahmad Malik,Satish Kumar,Ritesh B. Watharkar
Publisher : CRC Press
Page : 400 pages
File Size : 44,5 Mb
Release : 2023-03-10
Category : Technology & Engineering
ISBN : 9781000614312

Get Book

Nanotechnology Horizons in Food Process Engineering by Megh R. Goyal,Junaid Ahmad Malik,Satish Kumar,Ritesh B. Watharkar Pdf

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation, food packaging, and sustainable agriculture, while Volume 2 looks at nanotechnology in food process engineering, applications of biomaterials in food products, and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications for improving food delivery systems. Together, these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry, explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 1 discusses emerging nanotechnolgical applications in food processing, packaging, and preservation. It focuses on using nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value, and providing solutions for various environmental issues. This book especially deals with nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural productivity, wastewater treatment, and bioenergy production. Volume 2 discusses nanotechnology use in non-thermal techniques such as high-pressure processing (HPP), pulsed electric fields (PEFs), pulsed light, ultraviolet, microwave, ohmic heating, electrospinning, and nano- and microencapsulation. This volume looks at the role and application of minimal processing techniques such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, and high-pressure assisted freezing. The successful applications of nanotechnologies on juices, meat and fish, fruits and vegetable slices, food surface, purees, milk and milk products, extraction, drying enhancement, and encapsulation of micro-macro nutrients are also considered. The volume also presents several computer-aided techniques that are emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Significant role of food properties in design of specific food and edible packaging films have been elucidated. Nanotechnology Horizons in Food Process Engineering: Volume 3: Trends, Nanomaterials, and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics, including the stability of nanoparticles in food, nanobiosensing for the detection of food contaminants, nanotechnology applications in agriculture, the role of nanotechnology in nutrient delivery, how nanotechnology is applied in dairy products, biofunctional magnetic nanoparticles in food safety, the development of nutraceuticals using nanotechnological tools, and more.

Enzyme Inactivation in Food Processing

Megh R. Goyal,Junaid Ahmad Malik,Ravi Pandiselvam
Enzyme Inactivation in Food Processing Book PDF

Author : Megh R. Goyal,Junaid Ahmad Malik,Ravi Pandiselvam
Publisher : CRC Press
Page : 569 pages
File Size : 53,6 Mb
Release : 2023-08-04
Category : Technology & Engineering
ISBN : 9781000771398

Get Book

Enzyme Inactivation in Food Processing by Megh R. Goyal,Junaid Ahmad Malik,Ravi Pandiselvam Pdf

Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.