The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner.
Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science.
Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain.
1. Research and Technological Advances in Food Science - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. Preface - p. Page vii 8. List of Illustrations - p. Page ix 9. List of Tables - p. Page x 10. Chapter 1 : Food and human health: An outlook of the journey of food from hunger satisfaction to health-promoting agent - p. Page x 11. Chapter 2 : Advances in personalized food and nutrition - p. Page 25 12. Chapter 3 : Advances in meat processing technologies and product development - p. Page 56 13. Chapter 4 : Application of microbial enzymes for the tenderization of meat - p. Page 85 14. Chapter 5 : Seafood nutraceuticals: Health benefits and functional properties - p. Page 105 15. Chapter 6 : Feruloylated oligosaccharides-emerging natural oligosaccharides for human health: Production, structural characterization, bioactive potential, and functional food applications - p. Page 127 16. Chapter 7 : Applications of enzymes in food processing - p. Page 166 17. Chapter 8 : Prospects for food applications of products from microorganisms - p. Page 191 18. Chapter 9 : Development of prebiotic and probiotic nondairy products - p. Page 224 19. Chapter 10 : Prospects of dairy and vegetables-based food products in human health: Current status and future directions - p. Page 239 20. Chapter 11 : Edible mushrooms: Nutritional composition and medicinal benefits for improvement in quality life - p. Page 261 21. Chapter 12 : Extraction of bioactive compounds from plants by means of new environmentally friendly solvents - p. Page 291 22. Chapter 13 : Microbial antagonists in postharvest management of fruit - p. Page 327 23. Chapter 14 : Plant volatiles as bio-fumigants in food protection and infestation control - p. Page 346 24. Chapter 15 : Technological advances in postharvest management of food grains - p. Page 364 25. Chapter 16 : Application of ultrasound in food processing - p. Page 394 26. Chapter 17 : Nanomaterials for nutraceuticals and preservative agents - p. Page 419 27. Chapter 18 : Modern tools and techniques for bioactive food ingredients - p. Page 440 28. Index - p. Page 464
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner.
Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science.
Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain.
1. Research and Technological Advances in Food Science - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page i 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. Preface - p. Page vii 8. List of Illustrations - p. Page ix 9. List of Tables - p. Page x 10. Chapter 1 : Food and human health: An outlook of the journey of food from hunger satisfaction to health-promoting agent - p. Page x 11. Chapter 2 : Advances in personalized food and nutrition - p. Page 25 12. Chapter 3 : Advances in meat processing technologies and product development - p. Page 56 13. Chapter 4 : Application of microbial enzymes for the tenderization of meat - p. Page 85 14. Chapter 5 : Seafood nutraceuticals: Health benefits and functional properties - p. Page 105 15. Chapter 6 : Feruloylated oligosaccharides-emerging natural oligosaccharides for human health: Production, structural characterization, bioactive potential, and functional food applications - p. Page 127 16. Chapter 7 : Applications of enzymes in food processing - p. Page 166 17. Chapter 8 : Prospects for food applications of products from microorganisms - p. Page 191 18. Chapter 9 : Development of prebiotic and probiotic nondairy products - p. Page 224 19. Chapter 10 : Prospects of dairy and vegetables-based food products in human health: Current status and future directions - p. Page 239 20. Chapter 11 : Edible mushrooms: Nutritional composition and medicinal benefits for improvement in quality life - p. Page 261 21. Chapter 12 : Extraction of bioactive compounds from plants by means of new environmentally friendly solvents - p. Page 291 22. Chapter 13 : Microbial antagonists in postharvest management of fruit - p. Page 327 23. Chapter 14 : Plant volatiles as bio-fumigants in food protection and infestation control - p. Page 346 24. Chapter 15 : Technological advances in postharvest management of food grains - p. Page 364 25. Chapter 16 : Application of ultrasound in food processing - p. Page 394 26. Chapter 17 : Nanomaterials for nutraceuticals and preservative agents - p. Page 419 27. Chapter 18 : Modern tools and techniques for bioactive food ingredients - p. Page 440 28. Index - p. Page 464
