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Technologies for Value Addition in Food Products and Processes

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Název: Technologies for Value Addition in Food Products and Processes
Popis: The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation.Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.
Autoři: Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle
Resource Type: eBook.
Témata: Food industry and trade--Technological innovations
Categories: TECHNOLOGY & ENGINEERING / Food Science / General
Databáze: eBook Index
FullText Text:
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  Data: Technologies for Value Addition in Food Products and Processes
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  Data: The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation.Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.
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  Data: <searchLink fieldCode="AR" term="%22Sankar+Chandra+Deka%22">Sankar Chandra Deka</searchLink><br /><searchLink fieldCode="AR" term="%22Dibyakanta+Seth%22">Dibyakanta Seth</searchLink><br /><searchLink fieldCode="AR" term="%22Nishant+Rachayya+Swami+Hulle%22">Nishant Rachayya Swami Hulle</searchLink>
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RecordInfo BibRecord:
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      – Code: 664
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Food industry and trade--Technological innovations
        Type: general
    Titles:
      – TitleFull: Technologies for Value Addition in Food Products and Processes
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          Name:
            NameFull: Sankar Chandra Deka
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          Name:
            NameFull: Dibyakanta Seth
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            NameFull: Nishant Rachayya Swami Hulle
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            NameFull: Sankar Chandra Deka
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          Name:
            NameFull: Dibyakanta Seth
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            NameFull: Nishant Rachayya Swami Hulle
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          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2020
            – D: 15
              M: 11
              Type: profile
              Y: 2019
          Identifiers:
            – Type: isbn-print
              Value: 9781771887984
            – Type: isbn-print
              Value: 9781774634745
            – Type: isbn-electronic
              Value: 9780429512568
            – Type: isbn-electronic
              Value: 9780429515996
            – Type: isbn-electronic
              Value: 9780429242847
          Titles:
            – TitleFull: Technologies for Value Addition in Food Products and Processes
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