Food chemistry / Food science Books

Book SynopsisThe students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.Table of Contents1. Food Processing Industry. An Orientation 2. Processing Plant 3. Processing Plant Hazards 4. Quality Characteristics 5. Quality Control and Management 6. Food Standards and Statutes 7. Food Safety Assurance Systems 8. Additives in Food Processing 9. Enzymes in Food Processing 10. Waste Management in Food Processing 11. Marketing and Export Management 12. Practical Methods for Quality Control

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Book SynopsisFood Processing Waste Management : Treatment and Utilization Technologies is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastesu Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization u Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management u Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.Table of Contents01. Food Processing Industrial Waste Present Scenario by VK Joshi and SK Sharma 02. Impact of Food Industrial Waste on Environment by Shachi Shah, V Venkat Ramanan and SK Sharma 03. Grain Processing Waste Management by VM Pratape, Vasudeva Singh and VB Sashikala 04. Fruit and Vegetable Processing Waste Management by NS Thakur, VK Joshi, and S Slathia 05. Milk and Dairy Waste Management by S Arora, RK Bajaj, V Sharma, BK Wadhwa and GS Sharma 06. Meat Processing Waste Management by Vandana Sohlia, MC Pandey, K Radhakrishna, AS Bawa 07. Fish Processing Waste Management by MV Chandra and BA Shamasundar 08. Spices and Condiments Industrial Waste Management by J Pura Naik, HB Sowbhagya, M Madhava Naidu and BB Borse 09. Sugar and Jaggery Industrial Waste Management by Pushpa Singh 10. Fruit Kernel and Oilseed Processing Waste Management by SK Sharma, Anil Gupta, Rakesh Sharma, AK Verma, RC Sati and Shashi Bala Juyal 11. Utilization of Waste from Food Fermentation Industry by VK Joshi, Dev Raj and Chetan Joshi 12. Food Processing Waste Treatment Technology by C Joshi 13. Hospitality Industry Waste Management by YP Thapliyal and Chandralekha Sharma 14. Emerging Waste Management Technologies -- Nanotechnology by Shachi Shah, V Venkat Ramanan and SK Sharma

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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 SynopsisThis book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.Table of ContentsSMALL MILLETS: AN OVERVIEW Introduction History of small millets Production and consumption of small millets Nutritional and health importance of small millets Constraints and strategies in improving production and consumption of small millets Small millets for food & nutritional security Conclusion 2. NUTRITIONAL PROFILE OF SMALL MILLETS Introduction Nutritive value of finger millet Nutritive value of foxtail millet Nutritive value of kodo millet Nutritive value of barnyard millet Nutritive value of proso millet Nutritive value of little millet Conclusion 3. PROCESSING OF SMALL MILLETS Introduction Structure of small millets Techniques of processing small millets Decortication Milling Parboiling Popping/puffing Malting Flaking Extrusion Fermentation Conclusion 4. EFFECT OF PROCESSING ON ANTIOXIDANT POTENTIAL AND ANTINUTRITIONAL FACTORS IN SMALL MILLETS Introduction Effect of decortication Effect of milling Effect of soaking and germination Effect of malting Effect of fermentation Effect of roasting Effect of popping/puffing Effect of extrusion cooking Conclusion 5. SMALL MILLETS BASED TRADITIONAL AND UNCONVENTIONAL FOOD PRODUCTS Small millets based traditional food products Food products Beverages Small millets based unconventional food products Ready to eat and ready to cook mixes Snacks Baked products Extruded products Fermented products Baby food/complementary food Beverages Conclusion 6. SMALL MILLETS FUNCTIONAL FOODS Introduction Pathogenesis of metabolic disorders Nutritional approach to treat and/or prevent chronic degenerative diseases Small millets and chronic degenerative diseases Small millets and diabetes mellitus Small millets and CVD Small millets and cancer Small millets and obesity Small millets and celiac disease Celiac disease Pathogenesis Gluten free food products Conclusion 7. SMALL MILLETS BASED BABY FOOD Introduction Prevalence of under-nutrition among children Weaning and complementary feeding practices Small millets based weaning food Conclusion 8. SMALL MILLETS: PATH TO FOOD AND NUTRITION SECURITY Introduction Historic importance of small millets Small millets production and consumption trend Small millets and food security Small millets and nutrition security Challenge of under-nutrition and small millets Small millets and hidden hunger Small millets and chronic degenerative diseases Conclusion

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Book SynopsisThe book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.Table of ContentsChapter I-General discussion (Page No. 01-07): The chapter includes general discussion about shrimps and shrimp business. Contents are- 1.1. Factors affecting seafood business in international seafood market. 1.2. Taxonomic classification of shrimps. 1.3. Morphometric identification of shrimp. Chapter II -Product description (Page No. 08-45): The chapter includes the details of product description (types, diversification, grading, freezing method, packing of shrimp, uniformity ratio, glazing and hardening etc. Contents are- 2.1. Type of product. 2.2. Diversification of Shrimp Product. 2.3. Freezing Method. 2.3.1. Individual Quick Freezing (IQF). 2.3.2. Block Frozen. 2.3.3. Semi-IQF. 2.4. Packing of Shrimp. 2.4.1. Packing of Block Product. 2.4.2. Packing of Semi-IQF Product. 2.4.3. Packing of IQF Product. 2.4.3.1. Regular Packing (10×1 kg). 2.4.3.2. Bulk Packing (1×10 kg). 2.5. Weight Declaration. 2.6. Brand Selection. 2.7. Size/Grade of Shrimps. 2.7.1. Grading Method. 2.8. Uniformity of Shrimps. 2.9. Count of Shrimp. 2.9.1. Frozen Count (FC). 2.9.2. Real Count (RC). 2.10. Individual Weight of Shrimp. 2.11. Glazing & Hardening of Shrimp. Chapter III-Processing of shrimp (Page No. 46-70): The chapter includes all aspects of shrimp processing inside the processing industries. Contents are- 3.1. Receiving of Raw Materials. 3.2. Sensory Assessment. 3.3. Color Separation. 3.4. De-heading of Shrimp. 3.4.1. De-heading Method. 3.4.1.1. Manual De-heading. 3.4.1.2. Mechanical De-heading. 3.5. Peeling of Shrimp. 3.6. Deveining of Shrimp. 3.7. Washing of Shrimp. 3.8. Chilled Storage of Shrimp. Chapter IV- Food additives and soaking of frozen shrimp (Page No. 71-85): The chapter highlighted the topics food additives, its application and soaking effects, E-numbers and determination of soaking gain (%). Contents are- 4.1. Food Additives. 4.2. Soaking of Shrimp. 4.2.1. Soaking Method. 4.2.2. Determination of soaking gain (%). 4.3. E-numbers. Chapter V-Defects of shrimp (Page No. 86-99): The chapter highlighted different types of defects during post-harvest processing of shrimps. Contents are- 5.1. Defects of Shrimp. 5.2. Description of Defects in Shrimp. 5.3. Causes of Defects. 5.3.1. Calculation of Defects (%). Chapter VI- Traceability in shrimp (Page No. 100-115): The chapter includes the details of traceability of shrimp and sanitation procedure. Contents are- 6.1. Traceability. 6.1.1. Importance of traceability. 6.1.2. Traceability in Culture Area. 6.1.3. Traceability in Depot. 6.1.4. Traceability in Processing Industry. Chapter VII- Plant sanitation & hygiene (116-120): 7.1. Sanitation Procedure. 7.2. Sanitation Guideline for Processing Industries. 7.3. Doses of sanitizer. 7.4. Guidelines for washing hand Chapter VIII-Packaging, labeling and storage (Page No. 121-145): The chapter includes the details of packaging, packaging materials, specifications, labeling information and storage details. Contents are- 8.1. Packaging. 8.2. Packaging Materials of Frozen Shrimp. 8.3. Description of Artwork/Label. 8.4. Inner Bag/Ploy Bag (IQF). 8.4.1. Properties of Inner Bag/Poly Bag. 8.4.2. Rider Card. 8.5. Inner Box (Block and Semi-IQF). 8.5.1. Properties of Inner Box for Block Products. 8.5.2. Properties of Inner Box for Semi-IQF Products. 8.6. Master Carton (MC). 8.6.1. Properties of Master Carton (MC). 8.6.2. Procedure of Master Carton Preparation. 8.7. Pallet. 8.7.1. Pallet Calculation. 8.8. Barcode Scanning. Chapter IX-Inspection of frozen shrimp (Page No. 146-165): The chapter includes the details of inspection procedure. Contents are- 9.1. Importance of Inspection. 9.2. Types of Inspection. 9.2.1. Regular Inspection procedure. 9.2.2. Final Inspection Procedure. 9.2.2.1. Inspection of Internal Environment. 9.2.2.2. Inspection of Sanitation Standard. 9.2.2.3. Inspection of Packaging. 9.2.2.4. Inspection of Final Product. 9.2.2.5. Rejection Policy. Chapter X- Laboratory analysis (Page No. 166-177): The chapter includes all aspects of sample collection and laboratory analysis before going to export. Contents are- 10.1. Procedure of Sample Collection. 10.2. Testing/Analysis. Chapter XI-Shipment and shipping documents (Page No. 178-194): The chapter covers the details of loading, loading supervision and shipping documents. Contents are- 11.1. Loading and Loading Supervision. 11.1.1. Loading Supervision at Factory Premises. 11.1.2. Supervision at Port Area. 11.2. Loading Report. 11.2.1. Loading Plan. 11.2.2. Loading Pictures. 11.3. Description of Shipping Documents. 11.3.1. Technical Documents of Frozen Goods. 11.3.2. Technical Specification/Guidance. 11.3.3. Suppliers Checklist. 11.3.4. Stock Intake. Chapter XII-Audit, certification and payment (Page No. 195-204): The chapter includes different types of audit, certification and payment system used in international seafood business. Contents are- 12.1. Audit and Certification. 12.2. Inquiry Procedure. 12.3. Payment Terms. 12.3.1. Cash-in-Advance. 12.3.2. TT Payment. 12.3.3. Letter of Credit (LC). Chapter XIII- Frozen shrimp and other seafood based value-added products (Page No. 205-219): The chapters highlighted some value added products and byproducts. Contents are- 13.1. Introduction with some Value-Added Products. 13.1.1. Tempura & Torpedo Shrimp. 13.1.2. Filo Shrimp. 13.1.3. Marinated Butterfly Shrimp. 13.1.4. Shusi. 13.1.5. Value Added Crab. 13.2. Value added Fish and Fish Products. 13.3. Other value added Seafood. Chapter XIV-Recommendation and Conclusion (Page No. 220-230): The chapter highlighted the problems, solutions and recommends.

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