Description
Book SynopsisHere is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety.
The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught areas, the effect of quercetin isolated from Enicostemma littorale against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more.
Table of ContentsNanotechnology for Pathogen Detection and Food Safety. Water Vapor Permeability, Mechanical, Optical and Sensorial Properties of Plasticized Guar Gum Edible Films. Foodborne Parasites: One Health Perspective. Effect of Calcium Content on the Gelation of Low Methoxy Chickpea Pectin. Antioxidant Activity and Gelling Capability of Β-Glucan From a Drought Harvested Oat. Microstructure and Swelling of Wheat Water Extractable Arabinoxylan Aerogels. Assessment of Quercetin Isolated from Enicostemma littorale against Few Cancer Targets: An In Silico Approach. Trends in Production of Ethanol Using Palm Plantation Biomass Waste in Indonesia. Current Trends in the Biotechnological Production Fructooligosaccharides. Bio-Functional Peptides: Biologically Activities, Production, and Applications. Guar Gum as a Promising Hydrocolloid: Properties and Industry Overview. Whey Protein Based Edible Films: Progress and Prospects. Grafted Cinnamic Acid: A Novel Material for Sugarcane Juice Clarification. Fish Mince and Surimi Processing: New Trends and Development. High Pressure Applications for Preservation of Fish and Fishery Products.
