Value Addition & Quality Management During Preservation & Processing

Value Addition & Quality Management During Preservation & Processing PDF Author: Suresh Chandra,
Publisher: New India Publishing Agency
ISBN: 9390175534
Category : Technology & Engineering
Languages : en
Pages : 4

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Book Description
ection I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.

Value Addition & Quality Management During Preservation & Processing

Value Addition & Quality Management During Preservation & Processing PDF Author: Suresh Chandra,
Publisher: New India Publishing Agency
ISBN: 9390175534
Category : Technology & Engineering
Languages : en
Pages : 4

Get Book Here

Book Description
ection I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.

Value-Addition in Food Products and Processing Through Enzyme Technology

Value-Addition in Food Products and Processing Through Enzyme Technology PDF Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903762
Category : Science
Languages : en
Pages : 540

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Book Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Advances in Fish Processing Technologies

Advances in Fish Processing Technologies PDF Author: Ranendra K. Majumder
Publisher: CRC Press
ISBN: 1000608840
Category : Cooking
Languages : en
Pages : 551

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Book Description
Fisheries in India and elsewhere are a very important economic activity with total fish production growing each year in response to increasing demand from consumers. With this growth, it is important for developing countries to take advantage of new advances in fish preservation, processing, and packaging technologies. This new volume, Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance, covers advances in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies. The chapters introduce improved techniques that are available for handling, transportation, product development, packaging, preservation, and storage of fish with the aim to present safe and convenient products to consumers. The volume also addresses technology to reduce undesirable changes in fish due to processing. The technologies discussed include high-pressure processing, irradiation, pulsed light technology, pulsed electric field, microwave processing, application of radio frequency, ultrasound, and more. Topics such innovative methods for utilization of fish waste are discussed as well, and quality and safety aspects of fish and fish products are covered with reference to antimicrobial resistance bacteria and new developments in safety and quality management systems of fish and fish products. This volume provides a wealth of information for graduate and postgraduate students of fisheries and food science. It will also be useful for food science professionals.

Handbook of Evidence Based Management Practices in Business

Handbook of Evidence Based Management Practices in Business PDF Author: Satyendra Kumar Sharma
Publisher: Taylor & Francis
ISBN: 1000935159
Category : Business & Economics
Languages : en
Pages : 725

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Book Description
This book is a collection of selected high-quality research papers presented at the 4th International Conference on Evidence-Based Management (ICEBM) 2023, held at Birla Institute of Technology & Science, Pilani, Rajasthan, India, during February 24–25, 2023. It has 76 chapters written by various scholars focusing on evidence-based management practices in different functional areas of management with the application of theory and empirical techniques. This book will be helpful to practitioners, academics, scholars, and policymakers.

Food Quality and Shelf Life

Food Quality and Shelf Life PDF Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128171901
Category : Technology & Engineering
Languages : en
Pages : 418

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Book Description
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.

Integrated Agriculture

Integrated Agriculture PDF Author: Khan Amanullah
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3111448835
Category : Technology & Engineering
Languages : en
Pages : 473

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Book Description
Integrated Agriculture - An Approach for Sustainable Agriculture offers a comprehensive examination of a transformative agricultural paradigm aimed at revolutionizing farming practices worldwide. This book explores the core principles and practical applications of integrated agriculture, presenting a holistic perspective that merges traditional wisdom with modern scientific advancements. The book is an indispensable resource that bridges theory and practice, offering readers a roadmap to embracing a holistic and forward-thinking approach to farming on a global scale. Through its comprehensive exploration of integrated agricultural practices, this book advocates for a sustainable and prosperous future for agriculture worldwide.With a focus on enhancing agricultural productivity, profitability, sustainability, and environmental health, this book serves as a guiding beacon for practitioners, policymakers, researchers, and students invested in the future of global agriculture.

Designing Value-added Soybeans for Markets of the Future

Designing Value-added Soybeans for Markets of the Future PDF Author: Richard F. Wilson
Publisher: The American Oil Chemists Society
ISBN: 9780935315370
Category : Science
Languages : en
Pages : 150

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Book Description
1989/1990 World soybean situation and outlook. Tne national system for soybean oil and protein testing. Constituent pricing: how will it impact soybean research priorities. Recent developments in the national plant germplasm system. Genetic resources and utilization of the USDA soybean germplasm collection. Advances in the genetic alteration of soybean oil composition. Cellular and molecular biology of soybean oil storage organelles. Biochemical and physiological regulation of nitrogen metabolism in soybean. Molecular genetic control of protein composition and quality in soybean. Restriction fragment length polymorphism mapping of genes for protein and oil contents in soybean. Development of high-yielding high-protein soybean germplasm. Potential commercial applications of advances in soybean breeding and biotechnology. Perspective on the applications of utility patents to plant germplasm .

Hort-Agro Project Reports

Hort-Agro Project Reports PDF Author: R.K. Sud
Publisher: Scientific Publishers
ISBN: 9387913139
Category : Technology & Engineering
Languages : en
Pages : 247

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Book Description


Exclusive Social, Polity & Economy Topics for Civil Services (IAS/IPS) Prelims & Mains Exam

Exclusive Social, Polity & Economy Topics for Civil Services (IAS/IPS) Prelims & Mains Exam PDF Author: Disha Experts
Publisher: Disha Publications
ISBN: 9389418240
Category :
Languages : en
Pages : 473

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Book Description


Arsenic and Metal Loads and Source Areas in the Middle Fork Warm Springs Creek Watershed, Jefferson County, Montana, June 2001

Arsenic and Metal Loads and Source Areas in the Middle Fork Warm Springs Creek Watershed, Jefferson County, Montana, June 2001 PDF Author: Thomas E. Cleasby
Publisher:
ISBN:
Category : Arsenic
Languages : en
Pages : 46

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Book Description