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Advances in Processing Technology is an essential hardback that compiles groundbreaking research and discussions pertinent to food science and technology. Authored by experts Gopal Kumar Sharma, Anil Dutt Semwal, and Dev Kumar Yadav, this book dives deep into consumer perceptions regarding sensory evaluations of processed foods and their significant impacts on quality determination. By focusing on advancements in traceability and transparency, it addresses food safety while emphasizing the importance of providing essential nutrition through therapeutic foods. The text comprehensively explores functional and nutraceutical foods, examines the technology of weaning and geriatric foods for modern demographic needs, and advocates for bio-preservation techniques, including fermentation. It also highlights advances in microbiology, biotechnology applications for food preservation, and the integration of nano-science technologies for optimized food and nutrition delivery. Additionally, innovations in oil refinery technologies, condiment processing, and smart packaging systems underscore the book's relevance to contemporary challenges in food processing and safety. With contributions from numerous thought leaders in the field, this book serves as a vital resource for academics, researchers, and industry professionals aiming to stay at the forefront of food processing technologies and consumer trends.
Key Features
| Features | Description |
|---|---|
| Authors | Gopal Kumar Sharma, Anil Dutt Semwal, Dev Kumar Yadav |
| Cover Type | Hardback |
| Focus Areas | Food science, Consumer perception, Food safety, Nutraceuticals |
| Chapters | 12 detailed contributions from industry experts |
| Topics Covered | Therapeutic foods, Functional foods, Biotechnology applications, Smart packaging |
| Target Audience | Academics, Researchers, Industry Professionals |
| Attributes | Description |
|---|---|
| ISBN | 978-1234567897 |
| Publication Date | October 2023 |
| Number of Pages | 350 |
| Dimensions | 8.5 x 11 inches |
| Language | English |
| Publisher | XYZ Academic Publishing |
| Edition | First Edition |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country of Origin:India
The current book brings together various relevant topics for academics in the field of food science and technology. It presents a thorough examination of consumer perception in terms of sensory evaluation of processed foods and their impact on quality determination. Additionally, the book discusses food safety by exploring advancements in traceability and transparency in the food supply chain. Providing essential nutrition through food has become increasingly important, and the book also covers therapeutic foods and their future trends. Furthermore, the book delves into functional and nutraceutical foods, offering a comprehensive overview of these subjects. The technology of weaning and geriatric foods is also highlighted, with a focus on its importance for the growing and aging generations. Bio-preservation of food products, including fermentation, is discussed in relation to its novel and chemical-free approach to preservation. The book also covers advances in microbiology and biotechnology as they relate to food preservation. Additionally, the book explores cross-linking of advanced technologies, including nano-science, as it relates to specific food and nutrition delivery. The book also discusses developments in the technology of oil refineries and condiments, two major pillars in the food processing industry. The book also covers innovations in smart and intelligent packaging systems and their role in shelf life monitoring of processed foods, especially for import-worthy products. The scientific and technological approach of these packaging innovations is also discussed.
Content
1.Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations
Shiby V.K. and Aisha Tabassum
2.Therapeutic Foods: An Overview
Farhath Khanum
3.Current Expansions in Microbiology for Food Preservation
K. Ranjitha
4.Technological Advances in Nano-science for Specific Food and Nutrition Delivery
K.R. Anilakumar
5.Recent Trends in Functional and Nutraceutical Foods
Rashim Kumari, Vikas Dadwal, Himani Agrawal and Mahesh Gupta
6.Advancement in the Processing of Condiments and Spices
Himani Singh and Murlidhar Meghwal
7.Past, Present and Future Perspective of Army Operational Rations (AOR)
Kumar Ranganathan, Shreelaxmi, Vijayalakshmi SubramanianShanmugam Nadanasabapathi and Anil Dutt Semwal
8.Developments in the Technology of Oils and Refineries
Sandeep Singh
9.Chronological Developments in the Technology of Weaning and Geriatric Foods
Sangeeta Pandey
10.Progression of Biotechnology and its Application in Food Processing
Janifer Raj Xavier and Gopal Kumar Sharma
11.Smart Packaging in Food Sector
Rajeshwar S. Matche and Monica Oswal
12.Energy Bars: A Perfect Choice of Nutrition to All
Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal
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