فناوری‌ها در فرآوری مواد غذایی

"With the unprecedented increase in the world's population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed. In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for individuals. The book looks at new research in several areas of food processing technology, including: applications of ohmic heatingcold plasma in food processingthe role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foodsthe commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerasethe used of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional propertiesedible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials and serve as a carrier for food additives like antimicrobial or antioxidants and decrease the decay without affecting quality natural colorants, as opposed to synthetic coloring, which may have toxic effectshurdle technology in food industryextrusion cooking and the changes occurred in the form of physical, functional and nutritional properties during extrusion cookingunrecognized potential of agro-industrial wastethe relevance of traceability systems for food supply chain, particularly as a sustainable solution? The book will be beneficial to the researchers, students, and academicians working in the field of food processing and allied field"--Provided by publisher. Read more... Abstract: "With the unprecedented increase in the world's population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with safety are also important aspects that need to be addressed. In this new volume, Technologies in Food Processing, experts address the use of different technologies. They look at technology to process foods with ways to preserve the nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, and reduce waste. The book explores several modern techniques used to preserve the essential nutritional benefits of foods. They search for easier ways to process foods that help to improve the quality of life for individuals. The book looks at new research in several areas of food processing technology, including: applications of ohmic heatingcold plasma in food processingthe role of biotechnology in production of fermented foods, alcoholic beverages, enzymes, food additives and functional foodsthe commercial production of HFS by conventional multienzymatic hydrolysis of starch and subsequent isomerization of dextrose into fructose by glucose isomerasethe used of modification of food proteins using gamma irradiation and the effect of irradiation on the structural and functional propertiesedible coatings to restrain migration of moisture, oxygen, carbon dioxide, or any other solute materials and serve as a carrier for food additives like antimicrobial or antioxidants and decrease the decay without affecting quality natural colorants, as opposed to synthetic coloring, which may have toxic effectshurdle technology in food industryextrusion cooking and the changes occurred in the form of physical, functional and nutritional properties during extrusion cookingunrecognized potential of agro-industrial wastethe relevance of traceability systems for food supply chain, particularly as a sustainable solution? The book will be beneficial to the researchers, students, and academicians working in the field of food processing and allied field"--Provided by publisher Content: Ohmic Heating in Food Processing / Suheela Bhat, Charanjiv Singh Saini, and Harish Kumar Sharma -- Application of Cold Plasma in Food Processing / U.S. Annapure -- Bio-Processing of Foods: Current Scenario and Future Prospects / Rupinder Kaur, Parmjit S. Panesar, Gisha Singla, and Rajender S. Sangwan -- Trends in Enzymatic Synthesis of High Fructose Syrup / R.S. Singh, K. Chauhan, and R.P. Singh -- Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve Their Functionality / Mudasir Ahmad Malik, Harish Kumar Sharma, and Charanjiv Singh Saini -- Edible Coatings: Potential Applications in Food Packaging / Loveleen Sharma, Charanjiv Singh Saini, and Harish Kumar Sharma -- Natural Pigments: An Alternative to Synthetic Food Colorants / Robinka Khajuria -- Hurdle Technology in Foods / Pragati Kaushal and Harish Kumar Sharma -- Composition, Properties, and Processing of Mushroom / Vivek Kumar, Harish Kumar Sharma, and Anjali Srivastava -- Changes in Physical, Functional, and Nutritional Characteristics of Extrudates During Extrusion / S.A. Wani, M.A. Parray, and P. Kumar -- Processing and Value Addition of Custard Apple / Navneet Kumar, Harish Kumar Sharma, C. Khodifad Bhargavbhai, and Manjeet Prem -- Pearl Millet: Flour and Starch Properties / Kawaljit Singh Sandhu, Anil Kumar Siroha, Maninder Kaur, and Sneh Punia -- Agro-Industrial Byproducts Utilization: From Trash to Treasure Kiran Bains and Pushpa Dhami -- Traceability: Sustainable Solution in the Food Chain / Rohant Kumar Dhaka, R. Chandrakala, and Ashutosh Upadhyay. With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste