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Innovative food science and emerging technologies [online] : the science behind health / editors Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal

Contributor(s): THOMAS, Sabu [ed.] | RAJAKUMARI, Rajendran [ed.] | GEORGE, Anne [ed.] | KALARIKKAL, Nandakumar [ed.].
Material type: materialTypeLabelBookPublisher: New York : Apple Academic Press, 2018Description: 1 resursă online (658 p.).ISBN: 9780203711408.Subject(s): | DE-Ingineria produselor alimentare | | industrie alimentară | cărți străine | cărți achiziții | cărți electroniceOther classification: 663/664/I-54 Online resources: Acces online la textul integral numai din Intranet.
Contents:
Part I. Health benefits and industrialperspectives of superfoods, seafoods, and potential foods Lion’s Mane: the medicinal mushroom that offers new hope for peripheral neuropathy Understanding probiotics: a review Aquatic enzymes and their applications in the seafood industry Utilization and value addition of culinary banana: the potential food for health Modification of culinary banana resistant starch and its application
Part II. Potential source of proteins, amino acids, and oils, and safetyof food and food products Gelatin from cold water fish species and their functional properties Fish processing waste protein hydrolysate: a rich source of bioactive peptides Safety considerations of raw meat: an indian perspective Effect of oregano essential oil on the stability of microencapsulated fish oil Acrylamide in food products: occurrence, toxicity, detoxification, and determination
Part III Innovative methods in processingand preservation of food andbioactive components Improving quality of ready-to-eat, minimally processed produce using non-thermal postharvest technologies view abstract Radiation processing: an emerging post harvest preservation method for improving food safety and quality Foods preserved with hurdle technology Radio frequency applications in food processing Microencapsulation of bioactive food ingredients: methods, applications, and controlled release mechanism- a review Electrospinning as a novel delivery vehicle for bioactive compounds in food An underutilized novel Xeric Crop: Kair (Capparis decidua) Value addition of underutilized crops of india by extrusion cooking technology Fungal retting technology of jute Composting of cashew apple waste residue for cultivating paddy straw mushroom
Part IV. Development, optimization,characterization, and applicationsof food products Quality characteristics of custard made from composite flour of germinated finger millet, rice, and soybean Kinnow peel- rice-based expanded snacks: investigating extrudate characteristics and optimizing process conditions Development and partial characterization of biodegradable film from composite of lotus rhizome starch, whey protein concentrate, and psyllium husk Green leaf protein concentrate and its application in extruded food products Development of spray-dried honey powder with vitamin C and antioxidant properties using maltodextrin as a carrier
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Part I. Health benefits and industrialperspectives of superfoods, seafoods, and potential foods Lion’s Mane: the medicinal mushroom that offers new hope for peripheral neuropathy Understanding probiotics: a review Aquatic enzymes and their applications in the seafood industry Utilization and value addition of culinary banana: the potential food for health Modification of culinary banana resistant starch and its application

Part II. Potential source of proteins, amino acids, and oils, and safetyof food and food products Gelatin from cold water fish species and their functional properties Fish processing waste protein hydrolysate: a rich source of bioactive peptides Safety considerations of raw meat: an indian perspective Effect of oregano essential oil on the stability of microencapsulated fish oil Acrylamide in food products: occurrence, toxicity, detoxification, and determination

Part III Innovative methods in processingand preservation of food andbioactive components Improving quality of ready-to-eat, minimally processed produce using non-thermal postharvest technologies view abstract Radiation processing: an emerging post harvest preservation method for improving food safety and quality Foods preserved with hurdle technology Radio frequency applications in food processing Microencapsulation of bioactive food ingredients: methods, applications, and controlled release mechanism- a review Electrospinning as a novel delivery vehicle for bioactive compounds in food An underutilized novel Xeric Crop: Kair (Capparis decidua) Value addition of underutilized crops of india by extrusion cooking technology Fungal retting technology of jute Composting of cashew apple waste residue for cultivating paddy straw mushroom

Part IV. Development, optimization,characterization, and applicationsof food products Quality characteristics of custard made from composite flour of germinated finger millet, rice, and soybean Kinnow peel- rice-based expanded snacks: investigating extrudate characteristics and optimizing process conditions Development and partial characterization of biodegradable film from composite of lotus rhizome starch, whey protein concentrate, and psyllium husk Green leaf protein concentrate and its application in extruded food products Development of spray-dried honey powder with vitamin C and antioxidant properties using maltodextrin as a carrier

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Biblioteca Universității "Dunărea de Jos" din Galați

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