Food and beverage technology Books

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisThe book in question is a highly comprehensive resource that seamlessly combines fundamental principles with scientific depth and practical application. It provides a thorough coverage of a diverse range of topics, including product and process development, production, quality assurance and quality control in food production and processing, food chemistry, food and industrial microbiology, food process engineering, food trade and business management, food additives, food preservation, food spoilage, food packaging, food labeling, food legislation and regulations, food biotechnology, functional foods and nutraceuticals, and the leading food and beverage companies around the world. This book serves as an ideal study guide for students who are diligently preparing for competitive exams, particularly GATE, P.G entrances of CFTRI, ICAR, SLIET, IICPT, NIFETM, UICT, and State Agricultural University entrance examinations, as well as ICAR, SRF, and NET-ARS exams.

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Book SynopsisThe use of abattoir establishments, including the procedures involved in producing high-quality meat, and the scientific evaluation of food animals and their carcasses, are all examined in an effective manner. The sustainability of the meat industry and meat food sector is largely dependent on the proper utilization of by-products generated in abattoirs, such as blood, hides and skins, intestines, bones, and glandular by-products. These topics are discussed in a more understandable and realistic manner. The book also covers the waste generated by abattoirs and the sanitary requirements for these establishments. Additionally, the book provides comprehensive information on wool technology, including the process of shearing, sampling, wool structure, physico-chemical properties, processing, and testing. This valuable resource will serve as a source of knowledge and information for those involved in the meat and wool industries, including professionals, businesses, planners, and researchers.

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Book SynopsisThe book comprises 19 chapters that cover a variety of subjects and dimensions, with a specific focus on post-harvest handling and processing of fruits and vegetables, including mushrooms. The book emphasizes the applicability of technology in this field, and explores non-destructive methods for evaluating fresh quality, as well as radiation preservation, pectin and pigment chemistry, and their practical applications. Additionally, the book delves into the nutraceutical compounds found in fruits and vegetables, membrane processing of liquid fruits, dehydrated and intermediate moisture products, the significance of bamboo and mushrooms as food, and the impact of process conditions on product quality. The book also discusses food additives, packaging considerations, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals, and bio-technological interventions to improve bananas. The book concludes with a summary of the key findings and conclusions.

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Book SynopsisThe book provides an extensive analysis of the value addition and processing of agro-food crops. It examines the production, processing, value addition, packaging, and storage of each agro-food crop in detail. The main food crops of significant importance in the food processing sector, such as cereals, millets, pulses, minor forest products, fruits and vegetables, and milk and milk-based products, are given special attention. The books primary objective is to encourage the setting up of small food processing industries in local areas using locally-based agro-food crops. It also discusses indigenous food preparations based on fermented cereals and pulses, milk, and other crop-based products. The text further highlights various food laws and regulations enforced by the government to maintain food quality and standards. Additionally, it provides a detailed discussion of agro-food-based food processing industries operating on a small or cottage scale level in local regions using available resources. This book is an excellent resource for students, researchers, and entrepreneurs in food processing who have little or no prior knowledge of food science and technology. It is also a valuable reference for professionals in the food processing industry, as well as for those working in fields that intersect with, regulate, or serve the food processing industry.

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Book SynopsisFood Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."Table of Contents01. Introduction 02. Material and energy balances 03. Heat transfer and its application 04. Thermal processing 05. Psychrometry 06. Drying and dehydration 07. Evaporation 08. Refrigeration and freezing 09. Separation processes 10. Milk processing

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Book SynopsisFood Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.Table of Contents1. Carbohydrates 2. Proteins 3. Lipids 4. Pigments 5. Enzymes and Food Flavour 6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors 7. Food and Microorganisms: General Concepts 8. Food Spoilage and Food Borne Illness 9. Microorganisms in Food Production 10. Processing: Principles and Methods 11. Food Additives and Preservatives 12. Food Packaging 13. Grains and Oilseeds Processing 14. Fruits, Vegetables and Plantation Products Processing 15. Animal Products 16. Food Safety and Regulations 17. Basic Concepts 18. Food Rheology and Pumps 19. Heat Transfer 20. Mass Transfer Operations 21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion 22. Food Processing 23. Numerical Problems in Food Engineering 24. Bakery Products 25. Non Thermal Methods in Food Processing

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Book SynopsisToday, nutraceuticals have been recognized as any natural product, food or dietary supplement that provides medical or health benefits including the prevention of diseases. Keeping these aspects in view, the book covers different types of Nutraceuticals used in livestock and poultry, their role, mode of application, advantages and disadvantages if any. In 1, the concepts of feeding nutraceuticals have been discussed and classified into several groups. 2 presents feeding of antibiotics to poultry and livestock species and how it has been gradually replaced by different feed additives preferentially called as nutraceuticals. 3 to 8 deals with different nutraceuticals often fed to poultry and livestock like probiotics, prebiotics, enzymes, organic acids, fatty acids and phytobiotics. The s introduce and classify the corresponding nutraceutical agents and then present a detail discussion on its efficacy as a feed ingredient, mode of action, specific rate of inclusion in the diet.Table of Contents1. Introduction 2. Antibiotics 3. Probiotics 4. Prebiotics 5. Enzymes 6. Organic Acids 7. Fatty Acids 8. Phytobiotics

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Book SynopsisThe papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This compilation helps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.Table of ContentsUnit-I: Functional Foods and Nutraceuticals An-Overview 1. Functional Food and Nutraceuticals from Fruits and Vegetables by D.S. Sogi 2. Designer Foods - An Overview by Usha Bajwa 3. Utilization of Milk Byproduct (Whey) for Preparation of Beverages: A Review by P.A. Pawase, D.M. Choudhari, V.G. Gaikwad and S.S. Jundhare 4. Role and Overview of Strawberry as a Potential Source for the Development of Functional Foods and Nutraceuticals by Aamir Hussain Dar, Muneer Ahmad, H.K. Sharma and Aabida Jabeen 5. Potential Applications of Biopigments in Food and Feed by Reeba Panesar, Shubhneet Kaur, D.C. Saxena 6. Nutraceutical Characteristics of Minor Millet: A Review by Seema, Mandeep Singh Sibian, Romee Jan and C.S. Riar 7. Effects of Processing on Bioactive Compounds During Development of Food Formulations: A Review by Mandeep Singh and Charanjit Singh Riar Unit - II: Functional Foods and Nutraceuticals Their Health Benefits 8. Aloe Vera: Bioactive Compounds Therapeutic Properties and Food Applications by Bhupendar Singh Khatkar 9. Phytochemicals and Health Potentials by Savita Sharma and Swati Kapoor 10. Role of Fibers Spices and Herbs as Nutraceuticals and Functional Food Ingredients in Regulating Human Health by A.B. Rodge 11. Dietary Supplements, Functional and Multi-Functional Foods, Health Benefits of Different Common Nutrients and Methods to Enhance Active Components in Foods by Amarjeet Kaur, Poonam A. Sachdev and Priyanka Sharma 12. Probiotics, Prebiotics, Synbiotics Functionality and Health Benefits by Shilpa Vij, R.K Malik and Jagrani Minj 13. Probiotics and Phytonutrients: Potential Candidates for the Immunobooster Nutraceutical Formulations by Bhatia Aruna 14. Effect of Storage Temperature on the Stability of Vitamin A and Iron in Re-Constituted Rice by Syed Zameer Hussain, Baljit Singh, H.R. Naik and A.H.Rather 15. Antioxidant Properties of Wheat Based Breakfast Foods Suresh Bhise and Amarjeet Kaur 16. Significance of Amaranth Grains in Health and Nutrition by Arti Chauhan, D.C. Saxena and Sukhcharn Singh 17. Effect of Frying Oils on Textural and Sensory Properties of Egg Slices by Sanju B. Dhull, Manju V. Nehra, Gurjant Singh Unit-III: Functional Foods and Nutraceuticals Their Development Techniques18. Concept and Techniques in Development of Functional Foods by R.K. Gupta and Monika Sharma 19. Role of Nanotechnology in Development of Functional Food by Jaspreet Kaur and Amarjeet Kaur 20. PCR: Advanced Tool for Functional Foods by Aasima Rafiq, Savita Sharma and Baljit Singh 21. Novel Technology for Development of Low Calorie Functional Beverages from Fruits and Vegetables Using Non-Nutritive Sweeteners by Rakesh Sharma and V.K. Joshi 22. Utilization of Germination Potential in the Development of Nutritional Snacks from Composite of Wheat, Bengal Gram and Green Gram by Sakshi, Jyotika Sharma and C.S. Riar Unit-IV: Cereals and other Food Grains as a Source of Functional Foods and Nutraceuticals 23. Pre-Gelatinized Cereal Flours: Processing, Characteristics and Functionality by Gurkirat Kaur, Savita Sharma and Baljit Singh 24. Standardisation and Preparation of Accelerated Fermentation of 'Idli' Batter Using Soy Residue Okara by Kishor Pawar, Deepika Kamble, Dnyaneshwar Holkar and Vinod 25. Bioactive Components and Functional Ingredients in the Traditional Rice Varieties of Temperate Region and their Potential Health Benefits by Farhan Mohiuddin Bhat and C.S. Riar 26. Amaranth: A Pseudocereal for Extraction of Nutraceutical Components by Narender K. Chandla, Romee Jan, Arti Chauhan and Sukhcharn Singh 27. Prebiotics in Cereal Products by Neeraj Gandhi, Suresh Bhise and Amarjeet Kaur 28. Typha angustifolia L.: A Potential Source of Nonconventional Starch by Syed Insha Rafiq, Khalid Muzaffar, Kulsum Jan and D.C. Saxena 29. Effect of Reducing and Oxidizing Agents on the Rheological, Pasting and Noodle Making Characteristics of Durum and Commercial Wheat Semolina by Ritika Oberoi, Amarjit Kaur and A. K. Bakhshi 30. Studies on Isolation of Bacillus Spp. and Thermoactinomycetes with Cellulase Activity in Relation to Lignocellulosic Post Harvest of Wheat by Vijayta Sharma and Ishpreet Kaur Walia 31. Nutraceutical and Functional Potential of Quinoa by (Chenopodium quinoa Willd) by Khan Nadiya Jan, Ishrat Majid, D.C. Saxena and Sukhcharn Singh Unit-V: Fruits and Vegetables as a Source of Functional Foods and Nutraceuticals 32. Functional Potential and Food Utilization of Seaweeds by Hanuman Bobade, Gurkirat Kaur and Savita Sharma 33. Studies on Utilization of Gums for Encapsulation of Various Ingredients Used in Food Industries by Khalid Bashir, Kulsum Jan, Basharat Yousuf and Manjeet Aggarwal 34. Studies on Characterization, Processing and Utilization of (Nymphaea alba L.) Rhizomes by Kulsum Jan, Shumaila Jan, Syed Insha Rafiq and D.C. Saxena 35. Value Added Green Mango-Mint-Tulsi-Squash Modified with Honey by P.V. Bade, K.R. Kale, A.S. Binnar, V.S. Sadewale 36. Potential Application of Starch Extracted from Sweet Flag (Acorus calamus) in India by Shumaila Jan, Kulsum Jan and D.C. Saxena 37. Preparation of Mouth Freshener (Anardana Goli) From Pomegranate (Punica granatum L) by Walunj Amol, Patil Priyanka, Deshmukh Chaitanya and Chothe Deepak 38. Nutritional and Nutraceutical Potential of Licorice (Glycyrrhiza glabra) by Ishrat Majid, Khan Nadiya Jan, Gulzar Ahmad Nayik and Vikas Nanda Unit-VI: Utilization of Dairy Food in the Development of Functional Foods and Nutraceuticals 39. Process Standardization for Low Fat and Low Calorie Kulfi by Jyoti Jha and R.S. Dabur 40. Improving Milk and Milk Products Functionality Through Controlled Release of Herbal Nutraceuticals by Rahul Debbarma, Aditya Madan, Ranjit Singh, Sandeep Singh Rana and Neha Balan 41. Functional Dairy Foods: Beyond the Basic Nutrition by Davinder Kaur, Usha Bajwa and Taranpreet Singh Unit-VII: Functional Foods and Nutraceuticals Regulations and Market Prospective 42. Functional Foods and Nutraceuticals: Regulatory Framework for Protecting Consumers, Promote Fair Trade and Encourage Product Innovation in the Food Industry by Ashok Kumar and Preetinder Kaur 43. Biosensors and Quality Aspects of Functional Foods by Swati Kapoor, Savita Sharma and P.S. Ranote 44. Milk Fortification in the Need of Sunshine Vitamin by Taranpreet Singh, Usha Bajwa and Davinder Kaur

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisThis book combines the essentials of both flavor chemistry and flavor technology. Flavor chemistry is a relatively new area of study which became significant in the 1960s with the availability of gas chromatog­ raphy and mass spectrometry. Prior to this instrumentation, flavor chemistry focused on only the most abundant chemical constituents. It is a well-documented fact that often the trace constituents of flavors are the most important components. Flavor chemistry flourished in the late 1960s and early 1970s. Since money was readily available for flavor research great strides were made in understanding the biosynthetic pathways of flavor formation and the chemical constituents that are important to flavor. But the 1970s and early 1980s have not been good years for flavor research, especially in the United States. Since funding agencies have chosen to support re­ search in nutrition and toxicology, many of the research leaders in the flavor area have had to change their research emphasis in order to obtain funding. Today, European researchers turn out the majority of pub­ lished work in flavor chemistry. While all of the flavor houses conduct some basic flavor research, it is confidential and seldom becomes pub­ lished. Therefore, the reader will note that a lot of the references are from the late 1960s and early 1970s; and also that European authors dominate the flavor literature in recent years. Flavor technology is an ancient area of study. Man has searched for a means of making food more pleasurable or palatable since time began.Table of ContentsI Flavor Chemistry.- 1 Flavor and Its Study.- A. Sample Preparation.- B. Isolation of Food Flavors.- C. Concentration of Dilute Organic and Aqueous Flavor Isolates.- D. Flavor Analysis by Direct Injection.- E. Gas Chromatography.- F. High Pressure Liquid Chromatography.- G. Identification of Volatile Flavors.- H. Summary.- References.- 2 Biogenesis of Flavor in Fruits and Vegetables.- A. Biogenesis of Fruit Aroma.- B. Biogenesis of Vegetable Aroma.- C. Location of Flavor in Plant.- D. Influence of Genetics, Nutrition, Environment Maturity and Storage on Development of Flavor.- E. Conclusions.- References.- 3 Changes in Food Flavor Due to Processing.- A. Nonenzymatic Browning.- B. Flavors from Lipids.- C. Flavors Formed via Fermentation.- References.- 4 Off-Flavors in Foods.- A. Environmental Contamination.- B. Off-Flavors Due to Genetics or Diet.- C. Off-Flavors Due to Chemical Changes in the Food.- D. Microbial Off-Flavors.- E. Summary.- References.- II Flavor Technology.- 5 Flavors and Flavoring Materials.- A. Flavorings in Foods.- B. Added Flavorings.- C. Compounded Flavorings.- D. Flavoring Materials.- E. The Flavor Industry.- F. Relationships between the Food and Flavor Manufacturers.- G. Selection of Flavoring Materials.- References.- 6 Flavoring Materials of natural Origin.- A. natural Flavors and Flavoring: Definitions.- B. Sources of Natural Flavoring Materials.- C. Herbs and Spices.- D. Plants as Sources of Essential Oils.- E. Fruit Fruit Juices and Concentrates.- F. Vanilla.- G. Beverage Flavors.- H. Aromatic Vegetables.- References.- 7 Flavoring Materials Made by Processing.- A. natural Products Made by Roasting: Cocoa/Chocolate.- B. Reaction Flavors: Imitation Meat Flavors.- C. Enzymatically Derived Flavorings: Butter, Cheese.- D. Flavors Made by Fermentation.- E. Biotechnology: Production of Aroma Chemicals.- F. Flavors Made by Pyrolysis: Smoke Flavors.- References.- 8 Synthetic Flavoring Materials.- A. Imitation Flavorings: Matching Mature.- B. Classification of Flavorants by Molecular Structure.- C. Threshold Values.- D. Sensory Characters of Organics.- E. Solvents.- F. nomenclature of Organic Chemicals.- References.- 9 Flavor Potentiators.- A. Chemical Properties.- B. Sensory Properties.- C. Flavor Potentiators in Foods.- D. Toxicity.- E. Other Potentiators.- References.- 10 Flavorists and Flavor Creation.- A. The Flavorist.- B. Working Environment.- C. Flavor Creation.- D. Flavor Development in End Products.- E. Sensory Assessment.- F. Conclusion.- References.- 11 Flavor Production.- A. Liquid Flavorings.- B. Emulsions.- C. Dry Flavorings.- References.- 12 Application of Flavorings in Food Processing.- A. Flavors in Foods.- B. Achieving Flavor Balance.- C Criteria for Application of Flavorings.- D. Available Flavorings.- E. Processing Parameters.- F. Specific Flavoring Applications.- G. Conclusion.- References.- Additional Reading.- 13 Flavors and the Law.- A. Need for Legislation.- B. Mature of Flavoring Ingredients.- C. Systems of Flavor Legislation.- D. Flavor Legislation in the United States.- E. Flavor Legislation in Europe.- F. Labeling of Flavors.- References.- 14 Quality Control.- A. Analytical Tests.- B. Sensory Analysis.- References.

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Book SynopsisThis book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc.This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.Table of Contents SECTION – I: Food industry waste: introduction, standards and management 1 Sustainable food waste management: a review 2 Environmental Standards & Regulations for waste management in food industries 3 Characterization and treatment of waste from food processing industries 4 Advances in waste water treatment in food processing industries SECTION – II: Utilization of waste from food processing industries 5 Novel approaches for value addition from by-products of fruits and vegetable industry 6 Phytochemicals from the Fruits and Vegetable Waste: holistic and sustainable approach 7 Peels & peel extracts: a review 8 Utilization of dairy processing waste industries 9 Potential value addition from cereal and pulse processed by-products: a review 10 Waste from oil-seed industry: a sustainable approach 11 Wealth from meat industry by-products and waste: a review 12 Post-Harvest Management of Climacteric Fruits in India: the promising road map for future 13 Agricultural waste produce: utilization and management 14 Bio-based packaging from Food Industry waste 15 Emerging opportunities for Valorization of Dairy by-products 16 Advances in Sugarcane Industry: by-products valorization SECTION – III: Sustainable Food waste management technologies 17 Microbial bioremediation: a sustainable tool for food industry waste management 18 Bioremediation of Food industry waste with fungi: concepts and innovations 19 Recovery of bio-active components from food industry waste 20 Food processing waste to Biofuel: a sustainable approach

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Book SynopsisThis book covers all aspects of probiotic bacteria and their metabolites, as well as their role and significance in human and animal health. Given the role of probiotic bacterial strains in the production of short chain fatty acids, butyrate etc probiotics may be considered as an alternative approach for the prevention or treatment of intestinal dysbiosis, cancers, cardiovascular diseases, hypertensions. Additionally, the significance of probiotics added in aquaculture systems for improving health, performance and growth of aquatic organisms has been highlighted. In this book, the multi-functional role of probiotics and their post-biotic metabolites in improving overall health status of man and animals, is discussed. It is a comprehensive compilation useful for researchers, academics, veterinarians and students in the field of microbiology, food technology and biotechnology.Table of ContentsChapter 1. Bacillus spp. In Aquaculture mechanisms and Applications: An Update View.- Chapter 2. Immunity and Gut Microbiome: role of Probiotics and Prebiotics.- Chapter 3. Preventive Effects of Probiotics and Prebiotics in Food Allergy: potentials and promises.- Chapter 4. An Overview of Dairy Probiotic Microflora.- Chapter 5. Remarkable Metabolic Versatility of the Commensal Bacteria Eubacterium hallii and Intestinimonas butyriciproducens, Potential Next Generation Probiotics.- Chapter 6. Anti-carcinogenic Potential of Probiotic, Postbiotic Metabolites and Paraprobiotics on Human Cancer Cells.- Chapter 7. Postbiotic Metabolites of Probiotic in Animal Health.- Chapter 8. Probiotics Application: Implication for Sustainable Aquaculture.- Chapter 9. Honeybees Gut as a Reservoir of Probiotic Bacteria.- Chapter 10. Role of Probiotic Bacteria on Bio-availability of Functional Ingredients Under Fermentation Process.- Chapter 11. Quality and Health Aspects of Dairy Foods Affected by Probiotic Microbes and Their Metabolites.- Chapter 12. Encountering the Antibiotic Resistance by Bioactive Components and Therapies: Probiotics, Phytochemicals and Phages.- Chapter 13. Probiotic Bacteria as a functional Delivery Vehicle for the Development of Live Oral Vaccines.- Chapter 14. Promising Aspects of Probiotics and Postbiotics Derived from Lactic Acid Bacteria as Pharma Foods.- Chapter 15. Non-Dairy Foods as Potential Carriers of Probiotic Bacteria and Postbiotics.

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Book SynopsisMillets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are known as health foods especially for control of diabetes and mineral deficiencies. One of the major factors for declining consumption of millets is the lack of awareness of their nutritive value and inconvenience of their preparation. This book covers both, chemistry and novel technology for millet processing and development. It summarizes the latest information on millets, their nutritional and health benefits, historical perspective, utilization, R&D efforts, present status and the importance being given by policy makers for promoting millets for sustainable agriculture and healthy society. The book is compiled by various experts keeping in view syllabi of different research institutions, researchers, students as well requirement of the industry. It will serve as instructional material for researchers in food science, microbiology, process engineering, biochemistry, biotechnology and reference material for those working in industry and R & D labs.Table of ContentsChapter 1. Millets for Life: A Brief Introduction.- Chapter 2. Global Scenario of Millets Cultivation.- Chapter 3. Minor Millets: Profile and Ethnobotanical Scenario.- Chapter 4. Millets: Malnutrition and Nutrition Security.- Chapter 5. Nutritional Composition of Millets.- Chapter 6. Millet starch: Current Knowledge and Emerging Insights of Structure, Physiology, Glycaemic Attributes and Uses.- Chapter 7. Product Development from Millets.- Chapter 8. Seed Storage Proteins and Amino Acids Synthetic Pathways and their Regulation in Cereals with Reference to Biologically and Nutritionally Important Proteins and Bioactive Peptides in Millets.- Chapter 9. Millets, Phytochemicals and their Health Attributes.- Chapter 10. Science-Led Innovation for Searching and Creating Values in Natural Gene Pool of Millets for Agri-Food Nutrition and Health.- Chapter 11. Processing Technology for Value Addition in millets.- Chapter 12. Fermented Millet Technology and Products.- Chapter 13. Processing-Mediated changes in the Antinutritional, Phenolic and Antioxidant Contents of Millet.- Chapter 14. Technology for Millet Value-Added Products.- Chapter 15. Millet-Based Traditional Processed Food Beverages.- Chapter 16. Millet-Based Value-Added food products for diabetics.- Chapter 17. Genomics-Assisted Improvement of Grain Quality and Nutraceutical Properties in Millets.- Chapter 18. Rural Entrepreneurship Development in Millet Processing.- Chapter 19. Quality Management System in Millet and Sorghum.- Chapter 20. Demand Creation Measures and Value Chain Model on Millets in India.- Chapter 21. Role of Nutrihub Incubation for the Development Of Business Opportunities in Millets: An Indian Scenario.-

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Book SynopsisThis book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.Table of ContentsChapter 1 Principles and characteristics of cold plasmaChapter 2 Systems for generation of cold plasmaChapter 3 Inactivation of bacteria by cold plasmaChapter 4 Antibiofilm Application of Cold Plasma in Food SafetyChapter 5 Inactivation of fungi and fungal toxins by cold plasmaChapter 6 Abatement of food allergen by cold plasmaChapter 7 Application of cold plasma in fruits and vegetablesChapter 8 Application of cold plasma in cereals and grains foodChapter 9 Application of cold plasma in animal meat and poultryChapter 10 Applications of cold plasma on aquatic productsChapter 11 Application of cold plasma in liquid food productsChapter 12 Application of cold plasma in nuts, spices, and herbsChapter 13 Application of cold plasma in food packagingChapter 14 Cold plasma hurdled strategies for food safety applicationsChapter 15 Safety evaluation of cold plasma technologyChapter 16 Future outlooks.

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Book SynopsisThis book covers important topics on various neglected and underutilised crops (vegetables, cereals, fruit crops). It gives an overview of the potential, availability of genetic and genomic resources, and the future prospects of these food crops. The book presents different chapters on the importance of underutilised crops with respect to sustainable agriculture and describes the approaches that must be followed for improving the yield and production of these crops. It covers a wide range of food crops such as millet, buckwheat, underutilised spices, underutilised vegetables and underutilised fruit crops. It also provides insights on what smart foods are? And, whether these neglected crops qualify as smart foods?This up-to-date and informative book is meant for food scientists, geneticists, breeders and biotechnologists. It is of interest to students, researchers and course instructors in these fields.Table of ContentsAttached

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Book SynopsisThis book describes innovative agricultural methods using thermal and non-thermal microwave or plasma energies. Humans that were nomadic in the past can now stably obtain food by developing agriculture. Cities were formed as a result of remarkable development. Later, chemicals were introduced to agriculture to stabilize the food supply further. Natural products were initially used, but various artificial compounds have been developed for agriculture since the 1900s. To further improve crop productivity and diversification, gene recombination (genetic engineering) using biotechnology has progressed in recent years and continues to develop further. However, these technologies contain pesticide residues and pose safety risks. The innovative new agriculture explained in this book is based on the use of microwaves and plasma that do not rely on chemicals and genetic modification. This is one of the first books focusing on the agricultural usage of microwaves. In addition, it is a technical book that incorporates plasma into agriculture from this perspective. The book covers microwaves and plasmas, which are completely different fields. Thus, it will be attractive to many readers who want to acquaint themselves with these alternative technologies and implement them.　This book will be useful to a broad audience including researchers and technicians at Universities and practitioners in industries. It is made accessible to readers across different fields by including abundant figures and by limiting the use of equations to the possible extent.Table of ContentsPart I. Tutorial 1 Microwave thermal and non-thermal processes 2 Plasma thermal and non-thermal technologies 3 High-voltage and pulsed power technologies 4 Agricultural Engineering Part II. Microwave Application 5 Improvement and effective growth of plants' environmental stress tolerance on exposure to microwave electromagnetic wave effects 6 Food Processing 7 Stimulating the Aging of Beef with Microwaves 8 Controlling Weeds with Microwave Energy 9 Soil Modifications 10 Microwave application for animal feed processing to improve animal performance 11 Microwave heating for grain treatment Part III. Plasma Applications 12 Growth enhancement effect of gene expression of plants induced by active oxygen species in oxygen plasma 13 Improvement of plant growth and control of cultivation environment using electrical stimuli 14 Promotion of reproductive growth of mushroom using electrical stimuli 15 Keeping freshness of agricultural products 16 Enzyme activity control and protein conformational change 17 Plasma applications in microalgal biotechnology

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Book SynopsisThe book discusses up-to-date and detailed information about the nutritional quality of forage in the biodiversity-rich Himalayan region and their potential in livestock feeding.• Provides a comprehensive discussion on the prospects of Himalayan forages.• Collates findings and data based on more than two decades of research on nutritional quality of different temperate grasses, fodder trees, legumes and non-conventional forage resources.• Includes information on different forage resources, nutritional quality of forages, niche based nutritive forage species, varietal improvement of different species for nutritionally rich forages, non-conventional forages and modern biotechnological intervention for quality improvement of forages.• Offers a valuable resource of information on forages for researchers and policymakers• Include information oriented toward livestock feeding, influencing their health, production and productivity affecting economic status of farmers.• Presents exhaustive information on forage species along with pictorial presentations. The target audience will be researchers and scientists in public and private institutions (e.g. government, academia, dairy industry), policy planners, animal nutritionists and students. The monograph is relevant for the readers interested in understanding forage quality for livestock feeding and suggest models for quality improvement of forages worldwide, in similar topographies. It is also relevant to the researchers studying forage improvement and biofortification for nutritional enhancement for improving livestock health and productivityTable of Contents1. Overview of forage quality and livestock production 1.1. Introduction 1.2. Forage quality 1.3. Influence of forage quality on livestock health and productivity 1.4. Forage production and Livestock productivity Inter linkage 1.5. Biodiversity in forages of Himalayan region 1.6. Nutritional diversity in forages 1.7. Regional imbalances in forage availability and nutrition 1.7.1. Scenario of demand and supply status of forages 1.8. Insight of livestock production and productivity 1.8.1. National perspective 1.8.2. Himalayan perspective 2. Impact of forage availability on livestock rearing and socio- economic aspects 2.1. Livestock rearing- An indispensable component of hill Agriculture 2.2. Importance of livestock production on rural economy of Himalayan region 2.2.1. Contribution of livestock to National and Regional economy 2.2.2. Socio-economic status of farmers depending on livestock based agriculture 2.3. Constraints in achieving optimal livestock productivity 2.4. Conventional practices of livestock feeding 2.5. Effect of nutritionally compromised forages on livestock productivity 2.6. Scope of improving animal productivity with nutritional species 3. Forage resources and productivity in Himalayan region 3.1. Forage grasses 3.2. Forage legumes 3.3. Cereal forages 3.4. Range forages 3.5. Fodder trees and shrubs of Himalayan region 3.6. Crop residues 3.7. Grasslands, pastures and Rangelands of Himalayan region 3.7.1.Grasslands and pasture of North-western Himalayan region 3.7.2.Grasslands and pasture of Eastern Himalayas 3.7.3.Rangelands 3.7.4. Other important feed resources in Himalayan region 3.8. Production and productivity of forages in Himalayan region 3.8.1. Forage resources and their productivity in N-W Himalayas 3.8.1.1.Major forage resources and their productivity in Himachal Pradesh 3.8.1.2. Major forage resources and their productivity in Uttarakhand 3.8.1.3. Major forage resources and their productivity in Jammu & Kashmir 3.8.2. Forage resources and their productivity in Eastern Himalayas 3.9. Grazing patterns and maintenance of grasslands and pasture in Himalayan region 3.10. Multiple cropping systems influencing forage nutritional value 4. Constraints in fodder production in Himalayan region 4.1. Land scarcity 4.2. Topographic constraints 4.3. Harsh environmental conditions 4.4. Climate change 4.5. Increasing population of unproductiveanimals 4.6. Uncontrolled grazing 4.7. Lack of management and conservation practices 4.8. Lack of improved varieties 4.9. Lack of knowledge of non-conventional fodder 4.10. Poor credit and marketing facilities 5. Factors influencing forage nutritional quality 5.1. Plant factors affecting forage quality 5.1.1. Stage of maturity 5.1.2. Anti-quality factors 5.1.3. Species difference 5.1.4. Soil fertility/fertilizer application 5.1.5. Plant composition 5.1.6. Variety (cultivar) 5.1.7. Plant morphology 5.2. Animal factors 5.2.1. Palatability 5.2.2. Intake 5.2.3. Digestibility 5.3. Environmental factors 5.3.1. Water stress 5.3.2. Temperature 5.3.3. Solar radiation 5.3.4. Photoperiod 5.3.5. Shading 5.3.6. Altitude 5.4. Effect of seasonal dynamics on nutritional quality of forages 5.4.1. Seasonal dynamics in nutritional quality of forage grasses and legumes 5.4.2. Seasonal dynamics in nutritional quality of forage trees 5.5. Effect of foliar diseases and insect-pests on quality of forages 5.6. Changes in forage quality during harvest and storage 5.6.1. Respirational losses during harvest 5.6.1.1. Dry matter and nutrient losses 5.6.2. Mechanical losses 5.6.2.1. Losses during Mowing and Conditioning 5.6.2.2. Losses during Raking 5.6.2.3. Losses due to Baling and chopping 5.6.3. Changes in forage quality during storage 5.6.3.1. Quality loss during inside storage 5.6.3.2. Quality loss during outside storage 6. Forage genetic resources (FGR) of region 6.1. An introduction - Forage genetic resources 6.2. Role of Forage Plant Genetic Resource conservation 6.3. Forage germplasm conservation and evaluation 6.3.1. Breeding for nutritional quality enhancement of forage crops 6.3.2. Varietal development with nutritional attributes 6.3.3. Research studies to evaluate forage germplasm 6.4. Breeding for nutritional quality enhancement of forage crops 6.5. Varietal development with nutritional attributes 7. Forage production and quality improvement 7.1. Forage research: National and Regional scenario 7.2. Nutritional quality enhancement of forage crops 7.3. Conventional breeding approaches 7.4. Breeding strategies for forage crop improvement 7.4.1. Plant introduction 7.4.2. Plant Selection 7.4.3. Polycrossing 7.4.4.Development of synthetic varieties in forage crops 7.4.5. Mutation breeding 7.4.6. Apomixis 7.4.6. Wide hybridization 7.4.7.1. Festuca-Lolium complex 7.4.7.2. Bajra-Napier hybrids 7.4.7.3. Lolium-Dactylis hubridization 7.4.7.4. Trifolium interspecific hybridization 7.5. Implication of modern strategies in development of improved forage crop varieties 7.5.1. Embryo rescue 7.5.2. Callus culture 7.5.3. Meristem culture 8. Nutritional and anti-nutritional constituents in forages 8.1. Nutritional and anti-nutritional constituents of forages and their importance in animal nutrition 8.1.1. Nutritional constituents 8.1.1.1. Dry matter 8.1.1.2. Crude protein 8.1.1.3. Amino acids composition and protein quality 8.1.1.4. Crude fiber 8.1.1.5. Crude fat 8.1.1.6. Fatty acids 8.1.1.7. Ash 8.1.1.8. Nitrogen free extract (NFE) 8.1.1.9. Acid detergent insoluble nitrogen (ADIN) 8.1.1.10. Water soluble carbohydrates (WSC) 8.1.1.11. Total digestible nutrients (TDN) 8.1.1.12. Fat soluble micronutrients 8.1.2. Anti-nutritional constituents 8.1.2.1. Neutral digestible fiber (NDF) and Acid detergent fiber (ADF) 8.1.2.2. Lignin 8.1.2.3. Polyphenols 8.1.2.4. Alkaloids 8.1.2.5. Saponins 8.1.2.6. Cyanogens 8.1.2.7. Oxalates 8.1.2.8. Protease and α-amylase inhibitors 8.1.2.9. Nitrates 8.1.2.10. Non protein amino acids 8.1.2.11. Crop specific anti-nutrients 9. Nutritional quality estimation of forages 9.1. Destructive methods for forage quality estimation 9.1.1. The Weende scheme 9.1.2. The Van Soest system 9.2. Non-destructive methods for forage quality estimation 9.2.1.Near infrared reflectance spectroscopy (NIRS) technique 9.3. In vivo and laboratory methods for estimation of forage quality 9.3.1. Laboratory methods for forage quality parameters 9.3.1.1. Moisture 9.3.1.2. Total dry matter determination 9.3.1.3. Crude protein 9.3.1.4. NDF 9.3.1.5. ADF 9.3.1.6. Crude fiber 9.3.1.7. Ether extract 9.3.1.8. Carbohydrates 9.3.1.9. Ash content 9.3.1.10. True protein and non-protein nitrogen (NPN 9.3.1.11. Starch 9.3.1.12. ADL 9.3.1.13. Cellulose 9.3.1.14. Silica 9.3.1.15. IVDMD 9.3.1.16. In sacco dry matter digestibility 9.3.2. In vivo method for determination of digestibility of forages 10. Nutritional quality of major forage grasses of Himalayan region 10.1. Range forages 10.1.1. Guinea grass (Panicum maximum) 10.1.2. Bermuda grass (Cynadon dactylon) 10.1.3. Nut grass (Cyperus rotundus) 10.1.4. Chizz grass (Imperata cylindrica) 10.1.5. Dallis grass (Paspalum dilatatum) 10.2. Cultivated forage grasses of Himalayan region 10.2.1.Tall fescue (Festuca arundinacea) 10.2.2. Perennial ryegrass (Lolium perenne) 10.2.3. Golden timothy (Setaria spp.) 10.2.4. Orchard grass/ Cock’s foot (Dactylis glomerata) 10.2.5. Elephant grass (Pennisetum purpureum) 10.2.6. Bajra × Napier hybrids (BN hybrids) 10.3. Cereal fodders 10.4.1. Fodder maize (Zea mays) 10.4.2. Oats (Avena sativa) 10.4.3. Sorghum (Sorghum bicolor) 10.4.4. Barley (Hordeum vulgare) 11. Nutritional quality of major forage legumes of Himalayan region 11.1. Alfalfa (Medicago sativa L.) 11.2. Berseem (Trifolium alexandrium L.) 11.3. Trifolium species 11.4. Birdsfoot trefoil (Lotus corniculatus L.) 11.5. Caribbean stylo (Stylosanthes hamata) 11.6. Cowpea (Vigna unguiculata L.) 11.7. Sainfoin (Onobrychis vicifolia L.) 11.8. Rice bean (Vigna umbellata) 11.8.1. Fodder production potential of ricebean 11.8.2.Biochemical composition of rice bean forage 11.8.2.1Dry matter 11.8.2.2. Crude protein 11.8.2.3.Crude fiber 11.8.2.4. Total soluble carbohydrates 11.8.2.5.Ash content 11.8.2.6. Cell wall constituents 11.8.3. Anti-nutritional constituents in rice bean forage 11.8.4. Nutritional superiority of rice bean forage over other forage legumes 11.8.5. Rice bean seeds in animal feeding 12. Nutritional quality of tree fodder of Himalayan region 12.1. Importance of tree fodder 12.1.1. Nutritional fodder resource 12.1.2. Dry season supplement 12.1.3. Multipurpose uses 12.2. Tree fodder-Alternative source of quality fodder 12.3. Nutritional composition of fodder trees of Himalayan region 12.4. Anti-nutritional components of fodder trees 12.5. Lean season forages and their nutritive quality 13. Prospects of non-conventional feed resources of Himalayan region 13.1. Significance of non-conventional feed resources in livestock feeding 13.2. Source and availability of NCFR 13.2.1. Fruit and vegetable wastes 13.2.2. Trees and shrubs 13.2.3. Agroforestry 13.2.4. Agro-industrial by-products (AIBP) 13.2.5. Weeds 13.3. Nutritive Value of NCFR 13.3.1. Fruits and vegetables 13.3.2. Trees and shrubs 13.3.3. Crop byproducts 13.3.4. Weeds 13.3.5. Azolla 13.4. Constraints in using non-conventional feed resources as a potential livestock feed 13.5. Future possibility of using NCFR in livestock feeding 14. Improving quality and digestibility of crop residues 14.1. Crop residues and livestock feeding 14.2. Nutritive value of important crop residues available in Himalayan region 14.3. Barriers in the effective utilization of crop residues as sole livestock feed 14.4. Strategies for improving quality and digestibility of crop residues 14.4.1. Physical treatment 14.4.1.1. Chopping and grinding 14.4.1.2. Pelleting and cubing 14.4.1.3. Irradiation 14.4.1.4. High pressure/high temperature steam treatment 14.4.1.5. Ensiling 14.4.2. Chemical treatment 14.4.2.1. Ammoniation of crop residues 14.4.2.2. Alkali treatment 14.4.2.3. Acid hydrolysis 14.4.3. Biological treatment 14.4.3.1. Lignocellulolytic organism treatment 14.4.3.2. Fungal treatment 14.4.3.3. Bacterial treatment 14.4.3.4. Yeast treatment 14.4.4. Combined physical and biological treatment 14.4.5. Exogenous enzymatic treatment 14.4.6. Supplementation 15. Improvement in nutritional quality of forages through new biotechnological techniques 15.1. Overview of biotechnological interventions for quality enhancement in forage crops 15.2. Candidate gene approach for nutritional enhancement 15.3. Biotechnological approaches for nutritional quality enhancement of forage crops 15.3.1. Transfer of nutritionally potential genes 15.3.1.1. Prevention of bloat in forages 15.3.1.2. Gene introgression for higher amino acid content 15.3.2. Engineering of metabolic pathways 15.3.2.1. Manipulation of lignin biosynthesis 15.3.2.2. Manipulation of fructan metabolism 15.4. Genomic in situ hybridization and DNA-based genetic marker technology for nutritional enhancement of forage crops 15.4.1. Genomic insitu hybridization (GISH) 15.4.2. DNA based marker technology / Linkage mapping 15.5. Prospects of gene editing techniques for nutritional quality enhancement of forage crops 16. Lignin: possible manipulationsin forages 16.1. Lignin biochemistry 16.1.1. Shikimate pathway 16.1.2. Phenyl propanoid pathway 16.1.3. Monolignol synthesis pathway 16.1.4. Polymerization 16.2. Intricacies of lignin biosynthesis in plant cell wall 16.3. Role of lignin in plant growth development 16.4. Relationship between lignin and digestibility of forages 16.5. Genetic manipulation of lignin biosynthesis for enhanced forage quality 16.5.1. RNAi mediated manipulation of lignin biosynthesis 16.5.1.1. Alteration of S‐adenosylhomocysteine (SAH) levels for alteration lignin biosynthesis 16.5.2. Antisense RNA mediated manipulation of lignin biosynthesis 16.5.2.1. Alteration in Lignin monomer ratio 16.5.2.2. Down regulation of cinnamyl alcohol dehydrogenase (CAD) 16.5.2.3. Down regulation of Caffeic acid O-methyltransferase (COMT) 16.5.2.4. Antisense expression encoding cytochrome P450 enzymes 17. Post-harvest processing of forages 17.1. Harvesting stages 17.2. Post-harvest preservation of forages 17.2.1. Hay making 17.2.2. Silage making 17.2.3. Bale silage 17.2.4. Haylage 17.2.5. Chaffing of fodder 17.3. Packaging and storing 17.3.1. Baling of hay/straw 17.3.2. Pelleting 17.3.3. Densified complete feed block 17.4. Transporting and Stacking practices 18. Challenges and opportunities in forage and livestock production in Himalayan region 18.1. Management of grazing resources 18.2. Alternate land use systems 18.3. Arable land utilization 18.4. Forage crop breeding 18.5. Livestock breeding programme 18.6. Livestock improvement 18.7. Need for biotechnological interventions 18.8. Climate change 18.9. Other challenges 19. Perspective 20. Conclusion

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