Technologies For Value Addition In Food Products And Processes

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Technologies for Value Addition in Food Products and Processes

Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Technologies for Value Addition in Food Products and Processes Book PDF

Author : Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
Publisher : CRC Press
Page : 413 pages
File Size : 46,9 Mb
Release : 2019-10-28
Category : Science
ISBN : 9780429512568

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Technologies for Value Addition in Food Products and Processes by Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle Pdf

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

Value-Addition in Food Products and Processing Through Enzyme Technology

Mohammed Kuddus,Cristóbal Noé Aguilar
Value Addition in Food Products and Processing Through Enzyme Technology Book PDF

Author : Mohammed Kuddus,Cristóbal Noé Aguilar
Publisher : Academic Press
Page : 540 pages
File Size : 48,9 Mb
Release : 2021-12-01
Category : Science
ISBN : 9780323903769

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Value-Addition in Food Products and Processing Through Enzyme Technology by Mohammed Kuddus,Cristóbal Noé Aguilar Pdf

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Integrated Processing Technologies for Food and Agricultural By-Products

Zhongli Pan,Ruihong Zhang,Steven Zicari
Integrated Processing Technologies for Food and Agricultural By Products Book PDF

Author : Zhongli Pan,Ruihong Zhang,Steven Zicari
Publisher : Academic Press
Page : 452 pages
File Size : 49,8 Mb
Release : 2019-07-13
Category : Business & Economics
ISBN : 9780128141397

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Integrated Processing Technologies for Food and Agricultural By-Products by Zhongli Pan,Ruihong Zhang,Steven Zicari Pdf

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

Technologies in Food Processing

Harish Kumar Sharma,Parmjit S. Panesar
Technologies in Food Processing Book PDF

Author : Harish Kumar Sharma,Parmjit S. Panesar
Publisher : CRC Press
Page : 380 pages
File Size : 51,7 Mb
Release : 2018-07-17
Category : Technology & Engineering
ISBN : 9781351377393

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Technologies in Food Processing by Harish Kumar Sharma,Parmjit S. Panesar Pdf

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste

Green Technologies in Food Production and Processing

Joyce Boye,Yves Arcand
Green Technologies in Food Production and Processing Book PDF

Author : Joyce Boye,Yves Arcand
Publisher : Springer Science & Business Media
Page : 684 pages
File Size : 47,8 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781461415879

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Green Technologies in Food Production and Processing by Joyce Boye,Yves Arcand Pdf

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Value Addition & Quality Management During Preservation & Processing

Suresh Chandra,
Value Addition Quality Management During Preservation Processing Book PDF

Author : Suresh Chandra,
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 43,8 Mb
Release : 2021-08-14
Category : Technology & Engineering
ISBN : 9789390175536

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Value Addition & Quality Management During Preservation & Processing by Suresh Chandra, Pdf

ection I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.

Food Processing By-Products and their Utilization

Anil Kumar Anal
Food Processing By Products and their Utilization Book PDF

Author : Anil Kumar Anal
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 43,8 Mb
Release : 2017-10-23
Category : Technology & Engineering
ISBN : 9781118432891

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Food Processing By-Products and their Utilization by Anil Kumar Anal Pdf

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Health and Safety Aspects of Food Processing Technologies

Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Health and Safety Aspects of Food Processing Technologies Book PDF

Author : Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Publisher : Springer Nature
Page : 672 pages
File Size : 53,5 Mb
Release : 2019-10-31
Category : Technology & Engineering
ISBN : 9783030249038

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Health and Safety Aspects of Food Processing Technologies by Abdul Malik,Zerrin Erginkaya,Hüseyin Erten Pdf

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Agri-Food Crops: Processing,Value Addition,Packaging And Storage

Sasi Kumar R,Sivakumar P.S
Agri Food Crops Processing Value Addition Packaging And Storage Book PDF

Author : Sasi Kumar R,Sivakumar P.S
Publisher : New India Publishing Agency
Page : 14 pages
File Size : 54,7 Mb
Release : 2012-01-15
Category : Social Science
ISBN : 9789381450406

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Agri-Food Crops: Processing,Value Addition,Packaging And Storage by Sasi Kumar R,Sivakumar P.S Pdf

The book deals with value addition and processing of agro-food crops. Each agro-food crop is discussed from the point of its production, processing, value addition, packaging and storage. Main food crops of special importance in the food processing sector like cereals, millets and pulses, minor forest products, fruits and vegetables and milk and milk based products are considered at length. The book gives a comprehensive account of food processing and value addition with regards to encourage for setting up small food processing industries in their local area using local agro food crops base. Indigenous food preparations based on fermented cereals and pulse, milk and other crops based products have been discussed. Various food laws and regulation by the Government to control food quality and standards are highlighted. Agro food based, food processing industry, in small or cottage scale level in their local region with available resource projects are alsodiscussed in details. An outstanding text for students, researchers and entrepreneurs in food processing with little or no previous instruction in food science and technology, food science is also a valuable reference for professionals in food processing, as well as for those working in fields that serves, regulates or otherwise interfaces with the food processing industry.

Food Processing for Increased Quality and Consumption

Alexandru Mihai Grumezescu,Alina Maria Holban
Food Processing for Increased Quality and Consumption Book PDF

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 522 pages
File Size : 51,8 Mb
Release : 2018-04-08
Category : Technology & Engineering
ISBN : 9780128114995

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Food Processing for Increased Quality and Consumption by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Food Processing

Kshirod Kumar Dash,Sourav Chakraborty
Food Processing Book PDF

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 222 pages
File Size : 40,7 Mb
Release : 2021-06-28
Category : Technology & Engineering
ISBN : 9781000334975

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Food Processing Technologies

Amit K. Jaiswal
Food Processing Technologies Book PDF

Author : Amit K. Jaiswal
Publisher : CRC Press
Page : 560 pages
File Size : 54,6 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9781315355108

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Food Processing Technologies by Amit K. Jaiswal Pdf

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Smart Technologies for Sustainable Smallholder Agriculture

David Chikoye,Therese Gondwe,Nhamo Nhamo
Smart Technologies for Sustainable Smallholder Agriculture Book PDF

Author : David Chikoye,Therese Gondwe,Nhamo Nhamo
Publisher : Academic Press
Page : 330 pages
File Size : 40,9 Mb
Release : 2017-04-07
Category : Technology & Engineering
ISBN : 9780128105221

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Smart Technologies for Sustainable Smallholder Agriculture by David Chikoye,Therese Gondwe,Nhamo Nhamo Pdf

Smart Technologies for Sustainable Smallholder Agriculture: Upscaling in Developing Countries defines integrated climate smart agricultural technologies (ICSAT) as a suite of interconnected techniques and practices that enhance quantity and quality of agricultural products with minimum impact on the environment. These ICSAT are centered on three main pillars, increased production and income, adaptation and resilience to climate change, and minimizing GHG emissions. This book brings together technologies contributing to the three pillars, explains the context in which they can be scaled up, and identifies research and development gaps as areas requiring further investigation. It stresses the urgency in critically analyzing and recommending ICSAT and scaling out the efforts of both developing and disseminating these in an integrated manner. The book discusses, synthesizes, and offers alternative solutions to agriculture production systems and socio-economic development. It brings together biophysical and socioeconomic disciplines in evaluating suitable ICSAT in an effort to help reduce poverty and food insecurity. Highlights the research gaps and opportunities on climate smart agricultural technologies and institutional arrangements Provides information on institutional engagements that are inclusive of value chain actors that support partnerships and the development of interactive platforms Elaborates some of the effects of climate extremes on production and socioeconomic development on small farms whose impact has potentially large impact

Food Processing

Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Food Processing Book PDF

Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Publisher : John Wiley & Sons
Page : 603 pages
File Size : 54,6 Mb
Release : 2014-04-03
Category : Technology & Engineering
ISBN : 9781118846285

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Food Processing by Stephanie Clark,Stephanie Jung,Buddhi Lamsal Pdf

FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Emerging Techniques In Food Processing

Kshirod Kumar Dash
Emerging Techniques In Food Processing Book PDF

Author : Kshirod Kumar Dash
Publisher : New India Publishing Agency
Page : 7 pages
File Size : 42,5 Mb
Release : 2022-09-01
Category : Technology & Engineering
ISBN : 9789394490253

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Emerging Techniques In Food Processing by Kshirod Kumar Dash Pdf

The book covers different aspect related to the food processing technology. It consist of twenty-eight chapters covering emerging food processing technologies for the development of various value-added food products. The developed food products where characterized by different researchers. The sensory evaluation and storage stability of various food products were also investigated. In particular it includes research into the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet. The application of several thermal and non-thermal treatments such as pulse electric field treatment, high intensity ultrasound treatment and high pressure processing arehighlighted as examples of innovative and emerging techniques. The different studies involving development and characterization of value added food products like spirulina platensis powder, meat based products, chocolate bar, chickpea flour based extruded products are presented. The drying properties of food products are covered in the book, which uses hot air drying and freeze drying for heat sensitive products. Advance packaging based studies such as edible coatings, modified atmospheric packaging, encapsulation for shelf life extension of fruits and vegetables are discussed in various chapters. Studies based on food biotechnology like production of Bio cellulose through Acetobacteraceti and brewing technology are also discussed.