Developing Technologies in Food Science: Status, Applications, and Challenges

by Murlidhar Meghwal (Editor), Megh R. Goyal (Editor)

Overview

This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but it also taken into account the consumer’s wants and needs.

Included is a report of the status of agricultural production and food processing industries in India with a national and international perspective. The book then goes on to explore new and emerging trends in the science and technology in the field, including

• applications of nuclear magnetic resonance in food processing and packaging management

• ultrasound processing

• application of biocomposite polymers in food packaging

• bioprocessing and biorefinery approaches for sustainable fisheries

• adding value to food from food waste through biotechnological intervention

• functional foods and the fortification of foods

Covering a broad selection of topics in the field, the volume will be of interest to food scientists and technologists, food process engineers, researchers, faculty and students, and many others the food science and technology industry.

Product Details

ISBN-13:	9781315341750
Publisher:	Apple Academic Press
Publication date:	06/01/2017
Series:	Innovations in Agricultural & Biological Engineering
Sold by:	Barnes & Noble
Format:	eBook
Pages:	356
File size:	7 MB

About the Author

 Murlidhar Meghwal, PhD, is a distinguished researcher, engineer, teacher, and consultant. He is currently Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India. He was formerly a professor at the Centre for Incubation, Innovation, Research and Consultancy (CIIRC) at the Jyothy Institute of Technology, Bengaluru, India. Dr. Meghwal is currently working on the characterization of instant coffee powder; development of nutrient and fiber rich functional cookies from fruit fibers residues; developing inexpensive, disposable, and biodegradable food containers using agricultural wastes; and quality improvement, quality attribute optimization, and freeze-drying of milk.He has authored or edited six books in the field of food technology, food science, food engineering, dairy technology, and food process engineering and has published many research papers. He is a reviewer and an editorial board member of several journals. He has attended many national and international workshops, seminars, and conferences.

Dr. Meghwal received his BTech degree in Agricultural Engineering from the College of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural University, Hyderabad, India. He received his MTech. degree in Dairy and Food Engineering from the Indian Institute of Technology Kharagpur, West Bengal, India; and his PhD degree in Food Process Engineering from the Indian Institute of Technology Kharagpur. Dr. Meghwal was actively involved in establishing the Food Technology Program (MTech.) at the Centre for Emerging Technologies at Jain University, Bengaluru, and he acted as course coordinator, placement in-charge, and head. He earlier worked as a research associate at INDUS Kolkata (a rice parboiling, milling, and processing company) in the eastern part of the India on the development of a quicker and industrial-level parboiling system for paddy and rice milling. He is recipient of several scholarship, fellowships, and an award from the President of India.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from the College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books.

Table of Contents

Preface

Part I: Food Science and Technologies: Status, Emerging Applications and Challenges

1. Status of Agricultural Production and Food Processing Industries in India with National and International Perspective

Gaganjyot Kaur and Jagbir Rehal

2. Challenges in Lipase Mediated Synthesis of Food Flavor Ester Compounds

Anshu Singh and Rintu Banerjee

Part II: Food Science and Technologies: Emerging Trends and Advances

3. Role of Hydration in Grain Processing: A Review

Vinay Mannam

4. Applications of Nuclear Magnetic Resonance in Food Processing and Packaging Management

Dipendra Kumar Mahato, Deepak Kumar Verma, Sudhanshi Billoria, Mandira Kopari, P. K. Prabhakar, Ajesh Kumar V., Sunil Manohar Behera, and Prem Prakash Srivastav

5. A Review on Principles and Applications of Ultrasound Processing Gabriela John Swamy, Sangamithra Asokapandian, and Chandrasekar Veerapandian

6. Minimal Processing of Fruits and Vegetables

agbir Rehal, Deepika Goswami, Hradesh Rajput, and Harshad M. Mangde

Part III: Bioprocess Engineering and Biotechnology: Applications and Products

7. Application of Biocomposite Polymers in Food Packaging: Review

Arijit Nath, Arpia Das, and Chiranjib Bhattacharjee

8. Value-Added Product Recovery from Fruit and Vegetable Waste Through Biotechnological Intervention

Anshu Singh

9. An Overview of Bioprocessing and Biorefinery Approach for Sustainable Fisheries

Vegneshwaran V. Ramakrishnan, Winny Routray, and Deepika Dave

Part IV: Foods for Better Human Health

10. Fortification of Paddy and Rice Cereals

Shruti Pandey and A. Jayadeep

11. Functional Foods from Indian Subcontinent

Arpita Das, Arijit Nath, and Runu Chakraborty

12. Phytochemistry and Anti-Oxidative Effects of Aspalathus linearis Herbal Tea: A Review

Ademola Ayeleso, Mutiu Idowu Kazeem, Taiwo Ayeleso, and Emmanuel Mukwevho

Appendix A: Food Processing Equipment and Their Applications

Index

Editorial Reviews

"This book encompasses versatile aspects of emerging scientific technologies associated with food industry, such as applications of nuclear magnetic resonance and ultrasound processing to food processing. It addresses niche topics like value-added product recovery from food wastes and cereal fortification with ease and emphasis. The food industry will find this book to be an intellectually enriched handbook incorporating various aspects of food processing in a concise and unembellished manner. This book will prove to be a holy grail of pertinent food technology database for students aspiring to be associated with food processing industry."

—Harita R. Desai, PhD, Institute of Chemical Technology (formerly UDCT), Mumbai, India

"The book is an authoritative, comprehensive, conceptually sound, and highly informative compilation of recent advances in various important emerging areas of food technology. It contains outstanding chapters written by scientists working in this field for a good number of years. The in-depth literature review and state-of-the-art treatment of the scientific and technological information means that the book can serve as an essential reference source to students and researchers in universities and research institutions as well act as a guideline for the food processors. "

—J. Chitra, PhD, IIT Kharagpur, Kharagpur, India

From the Publisher