Food Technology Applied Research and Production Techniques

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features:provides information on relevant technology makes suggestions for equipment and deviceslooks at standardization in food technologyexplores new and innovative packaging technologystudies antimicrobial activities in foodconsiders active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added productsFood Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.

Good Manufacturing Practices for Food Processing Industries: Principles and Practical Applications Murlidhar Meghwal, Uday Heddurshetti, and Ravikumar BiradarResearch Planning and Funding Agencies: Focus on Food TechnologyMurlidhar Meghwal, Soumitra Banerjee, B. L. Dhananjaya, Rachit Anu, and Uday HeddurshettiFood Industry: Use of Plastics in Twenty-First Century Ewelina BasiakThermal Processing in Food Technology: Latest TrendsMahuya Hom ChoudhuryNon-Destructive Technique of Soft X-Ray for Evaluation of Internal Quality of Agricultural Produce D. V. Chidanand, C. K. Sunil, and Ashish Rawson In Vitro Antioxidant Efficacy: Selected Medicinal Plants of GujaratPooja Moteriya, Jalpa Ram, Mital J. Kaneria, and Sumitra ChandaAntioxidant Activities of Some Marine Algae: Case Study from India K. D. Rakholiya, J. T. Patel, V. D. Vora, G. S. Sutaria, R. M. Patel, R. A. Dave, and Mital J. KaneriaOmega-3 Pufafrom Fish Oil: Silver Based Solvent ExtractionKirubanandan ShanmugamAnti-Oxidant and Anti-Bacterial Characteristics of Extracts: Terminalia chebula and Terminalia bellericaHarsha Patel, Hemali Padalia, Mital J. Kaneria, Yogesh Vaghasiya, and Sumitra ChandaIn Vitro Antimicrobial Activity: Salvadora Species Jagruti Sonagara, Kalpna D. Rakholiya, Hemali Padalia, Sumitra Chanda, and Mital J. KaneriaAntimicrobial Properties of Leaf Extract: Polyalthia Longifolia var. Pendula Under In-Vitro ConditionsKalpna D. Rakholiya, Yogesh Baravalia, and Sumitra ChandaIsolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe SeedKalpna D. Rakholiya, Mital J. Kaneria, and Sumitra V. Chanda Isolation and Characterization of Lycopene from Tomato and Its Biological ActivityYogesh K. Baravalia, Komal V. Pokar, Khyati C. Bhojani, and Shailesh B. GondaliyaFood Processing using Microbial Control System: Shea ButterEsiegbuya Ofeoritse Daniel and Okungbowa Francisca Iziegbe