Innovations in Food Technology Current Perspectives and Future Goals
This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovati...
| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Singapore
Springer Nature Singapore
2020, 2020
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| Edition: | 1st ed. 2020 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Chapter 18. Influence of heavy metal on food security: Recent advances
- Chapter 19. Utilization and management of agro and food processing waste
- Chapter 20. Nexus between Climate Change and Food Innovation Technology: Recent Advances
- Chapter 21. Antibiotic Residues in Food: A Global Concern for Human Health
- Chapter 22. Effects of toxicant from pesticides on food security: Current developments
- Chapter 23. Cr pollution, its impact and mitigation
- Chapter 24. Biosorption: A Novel Biotechnological Application For Removal of Hazardous Pollutants
- Section D: Agriculture, Food, Nutrition and Health Security
- Chapter 25. Emerging dichlorvos-based air freshener pertube kidney function in male albino rats
- Chapter 26. Consumption of green chilli& its nutritious effect on human health
- Section A: Food Processing and Technology Innovations
- Chapter 1. Food Innovation and Sustainable Development: A Bio-economics Perception
- Chapter 2. Fermented pearl millet weaning food: an innovation of food technology and application in food processing and management
- Chapter 3. Processing methodologies for few crops in India: Arecanut, betelvine, cashew, cocoa and oil palm
- Chapter 4. Omega 3 fatty acid from plant sources and its application in Food Technology
- Chapter 5. Taizzy Smoked Cheese
- Chapter 6. Plant-Based Milk Substitutes: A novel non-dairy source
- Chapter 7. Makhana: Dry Food and a potential aquatic cash crop.-Chapter 8. An insight over creal β glucan as functional ingredient
- Section B: Food and Industrial Microbiology
- Chapter 27. Synthesis, characterization and evaluation of toxicity of melatonin loaded poly (D, L-lactic acid) Nano-Particles (Mel-PLA-Nano-Particles) and its putative use in osteoporosis
- Chapter 28. Nutritional Physiology
- Chapter 29. Caffeine: Nutraceutical and Health Benefit of Caffeine Containing Commodities and Products
- Chapter 30. Nutraceuticals potential of major edible oilseeds of India
- Chapter 31. Elimination of fungal Leaf Mosaic disease of Bottle Gourd (LagenariaSiceraria ) using Fungo-Phage Therapy: A possible approach for food security with plant protection
- Chapter 32. β- sitosterol - predominant phytosterol of therapeutic potential
- Chapter 33. Odonto-nutraceuticals: Phytochemicals for Oral Health Care
- Chapter 34. Pharmacological potential of thymol
- Chapter 35. TRIKATU- transforming food into medicines
- Chapter 36. Dietary factors associated with cancer.
- Chapter 9. Rediscovering Medicinal activity and Food Significance of Shogaol (4, 6, 8, 10 and 12): A comprehensive view.-Chapter 10. Exopolysaccarides derived from Beneficial Microorganisms: Antimicrobial, Food and Health benefits.-Chapter 11. Biofilm threat for food and industrial microbiology: An approach for its Elimination Using Herbal food components
- Chapter 12. Cyanobacterial exopolysaccharides as natural source for food packaging application.-Chapter 13. Microbial laccase production and its industrial applications
- Chapter 14. Lichens are the next promising candidates for active compounds.-Chapter 15. Microbial Production and Applications of L-lysine.-Chapter 16. Pomegranate peel: Nutritional values and its emerging potential for use in food systems
- Section C: Food Technology and Environmental Biotechnology
- Chapter 17. Bio-fertilizer from Trichoderma: Boom for Agriculture Production and Management of soil-borne and root-borne plant pathogens