فناوری غذا: تحقیقات کاربردی و تکنیک‌های تولید (نوآوری‌ها در مهندسی کشاورزی و زیستی)

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 atrecent 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 devices * looks at standardization in food technology * explores new and innovative packaging technology * studies antimicrobial activities in food * considers 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 products **Food 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. Content: Good Manufacturing Practices for Food Processing Industries: Principles and Practical Applications Murlidhar Meghwal, Uday Heddurshetti, and Ravikumar Biradar Research Planning and Funding Agencies: Focus on Food Technology Murlidhar Meghwal, Soumitra Banerjee, B. L. Dhananjaya, Rachit Anu, and Uday Heddurshetti Food Industry: Use of Plastics in Twenty-First Century Ewelina Basiak Thermal Processing in Food Technology: Latest Trends Mahuya Hom Choudhury Non-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 Gujarat Pooja Moteriya, Jalpa Ram, Mital J. Kaneria, and Sumitra Chanda Antioxidant 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. Kaneria Omega-3 Pufafrom Fish Oil: Silver Based Solvent Extraction Kirubanandan Shanmugam Anti-Oxidant and Anti-Bacterial Characteristics of Extracts: Terminalia chebula and Terminalia bellerica Harsha Patel, Hemali Padalia, Mital J. Kaneria, Yogesh Vaghasiya, and Sumitra Chanda In Vitro Antimicrobial Activity: Salvadora Species Jagruti Sonagara, Kalpna D. Rakholiya, Hemali Padalia, Sumitra Chanda, and Mital J. Kaneria Antimicrobial Properties of Leaf Extract: Polyalthia Longifolia var. Pendula Under In-Vitro Conditions Kalpna D. Rakholiya, Yogesh Baravalia, and Sumitra Chanda Isolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe Seed Kalpna D. Rakholiya, Mital J. Kaneria, and Sumitra V. Chanda Isolation and Characterization of Lycopene from Tomato and Its Biological Activity Yogesh K. Baravalia, Komal V. Pokar, Khyati C. Bhojani, and Shailesh B. Gondaliya Food Processing using Microbial Control System: Shea Butter Esiegbuya Ofeoritse Daniel and Okungbowa Francisca Iziegbe Cover 1 Half title 2 Title 4 Copyright 5 Contents 6 List of contributors 8 List of abbreviations 12 List of symbols 16 Foreword by t. k. goswami 18 Foreword by g. s. dave 20 Preface 1 by murlidhar meghwal 22 Preface 2 by megh r. goyal and mital j. kaneria 24 Warning/disclaimer 28 About the editor 30 About senior editor-in-chief 32 About co-editor 33 Book endorsements 34 Other books by apple academic press, inc 35 Editorial 38 Part i: good manufacturing practices and research in food technology 44 Chapter 1. good manufacturing practices for food processing industries: principles and practical applications 46 Chapter 2. research planning and funding agencies: focus on food engineering 72 Part ii: latest food technologies 94 Chapter 3. food industry: use of plastics in the twenty-first century 96 Chapter 4. thermal processing in food technology: latest trends 106 Chapter 5. non-destructive technique of soft x-ray for evaluation of internal quality of agricultural produce 142 Part iii: role of antioxidants in foods 166 Chapter 6. in vitro antioxidant efficacy: selected medicinal plants of gujarat 168 Chapter 7. antioxidant activities of some marine algae: case study from india 190 Chapter 8. omega-3 pufa from fish oil: silver-based solvent extraction 206 Chapter 9. anti-oxidant and anti-bacterial characteristics of extracts: terminalia chebula and terminalia bellerica 256 Part iv: antimicrobial activities in food 276 Chapter 10. in vitro antimicrobial activity: salvadora species 278 Chapter 11. antimicrobial properties of leaf extract: polyalthia longifolia var. pendula under in-vitro conditions 296 Part v: active constituents of foods 314 Chapter 12. isolation, validation and characterization of major bioactive constituents from mango ripe seed 316 Chapter 13. isolation and characterization of lycopene from tomato and its biological activity 356 Chapter 14. food processing using microbial control system: shea butter 374 Index 392 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 devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers 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 products Food 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. "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."--Provided by publisher