The book is comprised of several chapters that cover diverse subjects, including advancements in food engineering, developments in food quality and safety, emerging food processing technologies, innovations in food product development, and advancements in food property analysis. The book includes topics such as modeling approaches for various food processes, including drying, dehydration, and absorption, as well as quality characteristics, quality measurement, and food product safety.

In addition, the book discusses emerging processing technologies for food, such as ohmic heating, cold plasma, high pressure, and ultrasound-assisted processing, as well as the development of new ingredients and food products. The book also covers various aspects of food properties, including antioxidant, physicochemical, and rheological properties.

1. Mass Transfer Kinetics of Osmotic Dehydration of Bamboo Shoots Monisha Choudhury,, Kshirod Kumar Dash and Laxmikant S. Badwaik 2. Modelling of Infrared Drying Kinetics of Cherry Pepper Sujata Jena, R. Lalmuanpuia and S. Tholemfhuang 3. Study of Swelling Kinetics of Chhana Ball During Cooking in Hot Water and Model Development Hemanta Chutia, Rishab Dhar, Manuj Kumar Hazarika 4. Effect of Non-conventional Drying Techniques of Food Products Pranjal Pratim Das, Preetisagar Talukdar, Sourav Chakraborty and Manuj Kumar Hazarika 5 Casein and Casein-Ag Conjugated Nanoparticles: Synthesis Characterization and Application as an Active Ingredient in Edible Bilayer Film Anupama Bora, Poonam Mishra 6. Quality Characteristics of Jackfruit (Artocarpus heterophyllus) Seed Flour and Its Suitability for the Preparation of Dumplings Maibam Baby Devi, Pushpa Shukla and S. C.Deka 7. Impact of Additives on Antioxidant Potential of Different Commercially Packaged Tea Samples: A Comparative Study Sumita Das, Gourab Chatterjee 8. Bioactive Peptides from Milk: Functionality and Health Benefit in Disease Management Raj Kumar Duary and FalguniPatra 9. Studies on Some Characteristics of Cassava Cultivar of Manipur, India Singamayum Khurshida, Sankar Chandra Deka 10. Development of Value Added Dried Kiwi Fruit Product Using: A Novel Freeze-Drying Technique Niladri Chakraborty, Rajat Chakraborty, Asit K. Saha 11. Application of Ultrasound and High-pressure Homogenization in Development of Biopolymer Based Packaging Material Prarthana Dutta, Laxmikant S. Badwaik 12. Effects of Ohmic Heating on Different Liquid Food Materials Hilal A Makroo and Brijesh Srivastava 13. Effect of Ultrasound-Assisted Treatment on Postharvest Quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India Sasikumar, R and Sankar Chandra Deka 14 Application of Cold Plasma Technology in Food Processing Nishant R Swami Hulle 15. Extraction, Identification and Utilization of Pigments Extracted From Citrus Wastes Shukla P.S, Gawande S.and Avanish Kumar 16. Preparation of Shrikhand Blended with (Soy Milk and Buffalo Milk Curd) and its Quality Evaluation Priyadarshini, Prachi shukla, Priyanka Shukla 17. Exploitation of Sunderbans Algae: An Alternative Resource and Untouched Potential in Food Products Debabrata Bera, Lakshmishri Roy and Prasenjit Pramanick 18. Production Technology of Jackfruit Flour as a Functional Ingredient G. Mohan Naik, P. Vasantha Kumari, R. Jaganmohan Sandeep Janghu and Asish Rawson 19. Post-harvest Handling and Solar Drying of Banana for Rural Areas of Assam S. Gope, A.B. Das, M.K. Hazarika, D.C. Baruah, H.K. Lahkar 20. Formulation of Soup Mix Using Okara and Resistant Starch Beauty Brahma, Nandan Sit 21. Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products Aparna Kuna, Manas Ranjan Sahoo, Sowmya. M, Premi Devi , Mayengbam, Sreedhar. M. and Shinglai Tholemfhuang 22. Electrochemical Biosensing of Pesticide Residue in Produce Using Glutathione-S-Transferase Catalyzed Detoxification Reaction Himadri Borah, Rekha Rani Dutta, Sudarshan Gogoi and Panchanan Puzari 23. Effect of Passion Fruit Powder on Rheological Properties of Gluten Free Dough Duyi Samyor, Sankar Chandra Deka, Amit Baran Das 24. Effect of Acetylation on the Physicochemical Properties of Culinary Banana (Musa ABB) Starch Kironmoyee Dihingia and Sankar Chandra Dekaa 25. Rheological Properties of Extrudate Pineapple Fruit Leather Parul, Amit Baran Das 26. Evaluation of Starch Modification by Vibrational Spectroscopy: A Case Study for Malted Rice Flour Dipsikha Kalita and Brijesh Srivastava 27. Qualitative Phytochemical Characterization of Sea Buckthorn (Hippophae salicifolia D. Don) Plant Parts from North-East India Chitta Ranjan Barik, Sukumar Purohit, Lingaraj Sahoo and Vaibhav V. Goud