Technological Processes For Marine Foods From Water To Fork

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Technological Processes for Marine Foods, From Water to Fork

Megh R. Goyal,Hafiz Ansar Rasul Suleria,Shanmugam Kirubanandan
Technological Processes for Marine Foods From Water to Fork Book PDF

Author : Megh R. Goyal,Hafiz Ansar Rasul Suleria,Shanmugam Kirubanandan
Publisher : CRC Press
Page : 396 pages
File Size : 52,9 Mb
Release : 2019-06-07
Category : Science
ISBN : 9780429757518

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Technological Processes for Marine Foods, From Water to Fork by Megh R. Goyal,Hafiz Ansar Rasul Suleria,Shanmugam Kirubanandan Pdf

The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.

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 : 44,6 Mb
Release : 2023-03-10
Category : Technology & Engineering
ISBN : 9781000577709

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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.

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 : 464 pages
File Size : 44,5 Mb
Release : 2024-02-06
Category : Technology & Engineering
ISBN : 9781000840629

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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,Santosh K. Mishra,Satish Kumar
Nanotechnology Horizons in Food Process Engineering Book PDF

Author : Megh R. Goyal,Santosh K. Mishra,Satish Kumar
Publisher : CRC Press
Page : 475 pages
File Size : 43,6 Mb
Release : 2023-03-10
Category : Technology & Engineering
ISBN : 9781000614404

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Nanotechnology Horizons in Food Process Engineering by Megh R. Goyal,Santosh K. Mishra,Satish Kumar 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 and their application 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 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.

Food Processing and Preservation Technology

Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Food Processing and Preservation Technology Book PDF

Author : Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Publisher : CRC Press
Page : 314 pages
File Size : 43,8 Mb
Release : 2022-04-27
Category : Science
ISBN : 9781000353426

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Food Processing and Preservation Technology by Megh R. Goyal,Santosh K. Mishra,Preeti Birwal Pdf

Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.

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 : 370 pages
File Size : 47,5 Mb
Release : 2023-08-04
Category : Technology & Engineering
ISBN : 9781000735598

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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.

State-of-the-Art Technologies in Food Science

Murlidhar Meghwal,Megh R. Goyal
State of the Art Technologies in Food Science Book PDF

Author : Murlidhar Meghwal,Megh R. Goyal
Publisher : CRC Press
Page : 258 pages
File Size : 42,8 Mb
Release : 2018-08-14
Category : Science
ISBN : 9781351676618

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State-of-the-Art Technologies in Food Science by Murlidhar Meghwal,Megh R. Goyal Pdf

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering: • Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention. • Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products. • Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.

Marine Biochemistry

Se-Kwon Kim
Marine Biochemistry Book PDF

Author : Se-Kwon Kim
Publisher : CRC Press
Page : 473 pages
File Size : 50,5 Mb
Release : 2022-10-12
Category : Medical
ISBN : 9781000629033

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Marine Biochemistry by Se-Kwon Kim Pdf

This book provides the latest comprehensive methods for isolation and other novel techniques for marine product development. Furthermore, this book offers knowledge on the biological, medical, and industrial applications of marine-derived medicinal food substances. There has been a tremendous increase in the products derived from marine organisms for commercial application in industries every year. Functional foods of medicinal value are particularly in demand as new technology allows the stabilization of natural ingredients and their availability in pure forms to solve various human diseases. Marine flora and fauna have essential elements and trace minerals that nurture various hormones produced in the endocrine system to regulate the respective metabolisms, thereby providing a safe and healthy life to humans. The overall presentation and clear demarcation of the contents by worldwide contributions is a novel entry point into the market of medicinal foods from the sea. The exploration of marine habitats for novel materials are discussed throughout the book. The exploration and exploitation of the biochemistry of sea flora and fauna are limited, and this book extends the research possibilities into numerous marine habitats. Various approaches for extracting and applying the flora and fauna are discussed. This book will be of value to researchers, marine biotechnologists, and medical practitioners, due to the vast information, as well as industrial and medical applications of marine substances all in one place.

Bioremediation and Phytoremediation Technologies in Sustainable Soil Management

Junaid Ahmad Malik,Megh R. Goyal
Bioremediation and Phytoremediation Technologies in Sustainable Soil Management Book PDF

Author : Junaid Ahmad Malik,Megh R. Goyal
Publisher : CRC Press
Page : 603 pages
File Size : 51,8 Mb
Release : 2022-06-30
Category : Technology & Engineering
ISBN : 9781000570946

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Bioremediation and Phytoremediation Technologies in Sustainable Soil Management by Junaid Ahmad Malik,Megh R. Goyal Pdf

Phytoremediation has evolved into an important tool to improve the bioremediation process since it is an innovative green technology that uses a wide variety of plants to remediate radioactive metals and elements, organics, and chemicals from soil, sediment, surface water, and groundwater environmental pollutants. Together, bioremediation and phytoremediation technologies provide an effective approach to contaminant abatement. Volume 3 of the four-volume set identifies and draws a fresh image of existing developments in theoretical and functional implementation systems from recent scientific research studies that consider different facets of bioremediation. It also discusses the latest technology and prospects of new soil bioremediation technology and analyzes their domains, along with their associated challenges and consequences. Other volumes in the 4-volume set: • Volume 1: Fundamental Aspects and Contaminated Sites • Volume 2: Microbial Approaches and Recent Trends • Volume 4: Degradation of Pesticides and Polychlorinated Biphenyls Together, these four volumes provide in-depth coverage of the mechanisms, advantages, and disadvantages of the bioremediation and phytoremediation technologies for safe and sustainable soil management. The diverse topics help to arm biologists, agricultural engineers, environmental and soil scientists and chemists with the information and tools they need to address soil toxins that are a dangerous risk to plants, wildlife, humans and, of course, the soil itself.

Nanotechnology and Nanomaterial Applications in Food, Health, and Biomedical Sciences

Deepak Kumar Verma,Megh R. Goya,Hafiz Anasr Rasul Suleria
Nanotechnology and Nanomaterial Applications in Food Health and Biomedical Sciences Book PDF

Author : Deepak Kumar Verma,Megh R. Goya,Hafiz Anasr Rasul Suleria
Publisher : CRC Press
Page : 258 pages
File Size : 55,7 Mb
Release : 2019-08-23
Category : Science
ISBN : 9780429758676

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Nanotechnology and Nanomaterial Applications in Food, Health, and Biomedical Sciences by Deepak Kumar Verma,Megh R. Goya,Hafiz Anasr Rasul Suleria Pdf

This new volume discusses the multitude of possibilities for new development in nanotechnology that focuses on overcoming the problems and challenges faced by the biomedical and food industries. The volume hopes to facilitate the development of devices and materials that benefit patients and their healthcare. The book is broken into three parts that cover: nanotechnology techniques for biomedical applications nanoparticles and materials for food, health, and pharmaceutical application potential applications of nanotechnology in food safety

Handbook of Research on Food Processing and Preservation Technologies

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

Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
Publisher : CRC Press
Page : 322 pages
File Size : 52,5 Mb
Release : 2021-11-25
Category : Technology & Engineering
ISBN : 9781000353648

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

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Handbook of Research on Food Processing and Preservation Technologies

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

Author : Monika Sharma,Megh R. Goyal,Preeti Birwal
Publisher : CRC Press
Page : 382 pages
File Size : 42,6 Mb
Release : 2021-10-04
Category : Science
ISBN : 9781000405033

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

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

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 : 350 pages
File Size : 43,8 Mb
Release : 2021-11-25
Category : Science
ISBN : 9781000404913

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

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Phytochemicals and Medicinal Plants in Food Design

Megh R. Goyal,Preeti Birwal,Santosh K. Mishra
Phytochemicals and Medicinal Plants in Food Design Book PDF

Author : Megh R. Goyal,Preeti Birwal,Santosh K. Mishra
Publisher : CRC Press
Page : 346 pages
File Size : 48,7 Mb
Release : 2022-05-18
Category : Science
ISBN : 9781000351613

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Phytochemicals and Medicinal Plants in Food Design by Megh R. Goyal,Preeti Birwal,Santosh K. Mishra Pdf

Phytochemicals and Medicinal Plants in Food Design: Strategies and Technologies for Improved Healthcare explores the therapeutic potential of various natural and novel phytochemicals in the design of new foods. Divided into two parts, the first section discusses plant-based secondary metabolites for healthcare, focusing on the health aspects of herbs and medicinal plants and nutraceuticals for livestock production and for the treatment of diseases such as HIV and diabetes. The authors also address the benefits of preserving indigenous knowledge of medicinal plants and current consumer views of health issues from foods. The second part delves into the design and utilization of healthy foods. This section discusses the application of novel designs and herbal formulations in conjunction with other biomolecules for the development and utilization for food products with health benefits. Key features: Encourages the preservation of indigenous knowledge on herbs and medicinal plants Explains the health-promoting effects of some herbs and medicinal plants Discusses the therapeutics and their mechanisms of actions of the biological compounds for food safety This informative volume will be valuable for faculty, students, scientists, researchers, and industry professionals in the development of superfoods from phytochemicals and medicinal plants.

Biological and Chemical Hazards in Food and Food Products

Santosh K. Mishra,Megh R. Goyal,Manju Gaare
Biological and Chemical Hazards in Food and Food Products Book PDF

Author : Santosh K. Mishra,Megh R. Goyal,Manju Gaare
Publisher : CRC Press
Page : 355 pages
File Size : 49,7 Mb
Release : 2022-06-15
Category : Science
ISBN : 9781000409307

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Biological and Chemical Hazards in Food and Food Products by Santosh K. Mishra,Megh R. Goyal,Manju Gaare Pdf

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis, prevention, and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins, foodborne pathogens, antibiotic residues from dairy animals, pesticide residues, the presence of heavy metals in food, and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins, their sources, as well as management, mitigation, and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes, hypertension, cancer, neurodegenerative diseases, and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health, food safety, and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats.