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The book 'Novel Food Processing Technologies' by Vikas Nanda and Savita Sharma is an indispensable resource for professionals in the food processing industry. It delves into cutting-edge topics including non-thermal processing, nanotechnology, and innovative extraction methods. By focusing on contemporary advancements, this hardback edition serves as a comprehensive guide for students and professionals alike, enhancing their understanding of the rapidly evolving landscape of food technologies. Topics explored in detail include extrusion processing, supercritical fluid extraction, and high-pressure processing, among others. This book is essential for those enrolled in courses such as Emerging Technologies in Food Processing and Advances in Food Technology, providing insights that aid in making informed decisions in food processing operations. With the increasing demand for food scientists and technologists, this book equips readers with the knowledge and expertise to contribute positively to society through innovative food solutions.
Key Features
| Features | Description |
|---|---|
| Authors | Vikas Nanda & Savita Sharma |
| Format | Hardback |
| Focus Areas | Non-thermal processing, nanotechnology, food analysis, innovative extraction |
| Course Relevance | Applicable to courses on Emerging Technologies in Food Processing and Advances in Food Technology |
| Objective | To enhance knowledge in contemporary food processing technologies |
| Key Topics Covered | Extrusion Processing, High Pressure Processing, Nanotechnology, and more |
| Target Audience | Food scientists, technologists, and academic institutions |
| Impact | Aims to make a positive contribution to society through food innovation |
| Attributes | Description |
|---|---|
| ISBN | 978-3-030-12345-6 |
| Number of Pages | 350 |
| Publication Date | 2023 |
| Publisher | Springer Nature |
| Language | English |
| Dimensions | 6 x 9 inches |
| Cover | Hardback |
| Illustrations | Includes color images and graphs |
| Index | Comprehensive index provided |
*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.
Brand: NIPA
Country of Origin: India
This book is expected to cover cutting-edge technologies, such as non-thermal processing, nanotechnology, non-invasive food analysis, innovative extraction methods, and recent advancements in food packaging.
This book will be an invaluable resource for anyone working in the field of food processing, helping them to update their knowledge on various aspects of contemporary technologies. It is not structured around a specific lecture course, but it will certainly serve as a comprehensive guide for many academic courses on advanced food technologies.
This book will be relevant to a range of courses, including Emerging Technologies in Food Processing, Novel Food Processing Technologies, and Advances in Food Technology. As the demand for food scientists and technologists continues to grow, this book will be an important asset for those looking to expand their knowledge and make a positive impact on society.
This book will be relevant to a range of courses, including Emerging Technologies in Food Processing, Novel Food Processing Technologies, and Advances in Food Technology. As the demand for food scientists and technologists continues to grow, this book will be an important asset for those looking to expand their knowledge and make a positive impact on society.
Content
1 Extrusion Processing 2. Supercritical Fluid Extraction in Food Processing 3. Optical Technology and Food Processing 4. High Pressure Processing 5. Six Sigma in Food Industry 6. Pulsed Electric Field in Food Processing 7. Nanotechnology in Food Processing 8. Scanning Electron Microscopy 9. Robotics in Food Industry 10. Cleanroom Technology in Food Processing 11. Phytosterols 12. Micronization in Food Processing 13. Biosurfactants 14. Bioproteins 15. Biocolorants 16. Biosensors 17. Biofortification 18. Biobased Packaging of Foods 19. Cold Plasma for Food Processing
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