Emerging Technologies in Food Preservation
Editat de Santosh Kumar, Avik Mukherjee, Atanu Mitra, Dipankar Halderen Limba Engleză Hardback – 14 mar 2023
Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients.
Key Features:
- Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations.
- Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide.
- Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives
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Specificații
ISBN-13: 9780367675158
ISBN-10: 0367675153
Pagini: 414
Ilustrații: 43 Tables, black and white; 28 Line drawings, color; 32 Line drawings, black and white; 13 Halftones, color; 4 Halftones, black and white; 41 Illustrations, color; 36 Illustrations, black and white
Dimensiuni: 156 x 234 mm
Greutate: 0.8 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 0367675153
Pagini: 414
Ilustrații: 43 Tables, black and white; 28 Line drawings, color; 32 Line drawings, black and white; 13 Halftones, color; 4 Halftones, black and white; 41 Illustrations, color; 36 Illustrations, black and white
Dimensiuni: 156 x 234 mm
Greutate: 0.8 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Public țintă
Professional ReferenceCuprins
Preface. Editors. List of Contributors. Natural Food Preservatives. Food Preservation by High Hydrostatic Pressure. Cold Plasma for Food Preservation. Ultrasound Technology for Food Preservation. Food Preservation by Dense Phase Carbon Dioxide. Food Preservation by Ozonation. Food Preservation Using Ultraviolet Light. Preservation of Food by Gamma-Irradiation Technology. Food Preservation by Ohmic Heating. Food Preservation by Microwave Heating. Infrared Heating for Food Preservation. Food Preservation by Coating Technology: Nanotechnology Approach. Index. Nanotechnology in Innovative Food Preservation and Packaging. Laws and Regulations for Emerging Food-Processing Technologies. Index.
Notă biografică
Dr. Santosh Kumar graduated from Department of Food Technology and Biochemical Engineering (FTBE), Jadavpur University, Kolkata, India with M. Tech and PhD degrees. Later, he joined Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, India as an Assistant Professor. Dr. Kumar has extensive research and academic experiences of 12+ years in the area of Sustainable Food Packaging and Biopolymer-nanocomposites. Dr. Kumar has received "Overseas Associateship Award" by Department of Biotechnology, Government of India, and worked as Post-doctoral Research Fellow at KTH Royal Institute of Technology, Sweden during 2018-19. He is a Professional member of many Scientific Societies and Institutions. He has published more than 35 peer-reviewed research papers, and other articles. He also serve as Editorial Board member of may reputed journals and has recently edited a book entitled "Biopolymer-Based Food Packaging: Innovations and Technology Applications" published by Wiley and Sons.
Dr. Avik Mukherjee graduated from the Department of Food Science and Nutrition, University of Minnesota, USA with an MS and PhD degrees in Food Science major. He joined Department of Animal Sciences, Colorado State University, USA as a postdoctoral Fellow, and continued his research on microbial food safety and novel food preservation technologies for about one and a half years. Dr. Mukherjee returned to India, and joined Department of Food Technology, Haldia Institute of Technology, as an Assistant Professor. He continued to serve the Institute for nine and half years teaching UG students, and was promoted first to Associate Professor in 2013, and then to Professor position in 2015. Dr. Mukherjee joined Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Assam, India in 2017 as an Associate Professor, and has been teaching UG, PG and PhD students there since then.
Dr. Mukherjee has been actively pursuing research in microbial food safety, novel food preservation and packaging techniques, including applications of natural preservatives and nanotechnology. One of his PhD projects also focuses on utilization of food processing wastes for bioethanol production through fermentation. He has received Career Awards for Young Teachers, AICTE, in 2009, and has been handling extramurally funded research projects. Dr. Mukherjee has published more than 25 peer-reviewed journals, 5 books (1 with Wiley), 7 book chapters (5 with Wiley) and almost 30 paper / poster presentations in numerous international and national conferences / scientific meetings. Over the last 16 years of his career, Dr. Mukherjee has served as Head of the Department for 9 years, as Dean for the last 4 years.
Dr. Atanu Mitra has been working as a faculty member in the department of chemistry (UG&PG), Sree Chaitanya College, Habra, West Bengal, India since 2007. Besides teaching he is involved in active research in the diverse field of nanomaterials. He did his Masters from Calcutta University and obtained doctoral degree from Jadavpur University. Prior to join to his current position, Dr. Mitra worked as a researcher in different internationally recognized institutes abroad as well as within India. He also served as a visiting researcher in the University of Santiago de Compostela, Spain. Dr. Mitra is the author of several scientific papers published in internationally reputed journals.
Professor Dipankar Halder graduated from the Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, West Bengal, India and later on he joined in the same department as a faculty member. Over the last 15 years he has been engaged in teaching Food and Biochemical Operations for UG & PG students. He has been actively engaged in research as a member of his group in the area of extrusion, UHT processing, bioremediation, nano science and technology etc. and what he could experience through his journey, has been translated through different journal papers and books published by frontline publishers. Compiling books which will satisfy students desire of knowledge rooted from academic or industrial research has always been his priority and this book is impregnated with that spirit, as well.
Dr. Avik Mukherjee graduated from the Department of Food Science and Nutrition, University of Minnesota, USA with an MS and PhD degrees in Food Science major. He joined Department of Animal Sciences, Colorado State University, USA as a postdoctoral Fellow, and continued his research on microbial food safety and novel food preservation technologies for about one and a half years. Dr. Mukherjee returned to India, and joined Department of Food Technology, Haldia Institute of Technology, as an Assistant Professor. He continued to serve the Institute for nine and half years teaching UG students, and was promoted first to Associate Professor in 2013, and then to Professor position in 2015. Dr. Mukherjee joined Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Assam, India in 2017 as an Associate Professor, and has been teaching UG, PG and PhD students there since then.
Dr. Mukherjee has been actively pursuing research in microbial food safety, novel food preservation and packaging techniques, including applications of natural preservatives and nanotechnology. One of his PhD projects also focuses on utilization of food processing wastes for bioethanol production through fermentation. He has received Career Awards for Young Teachers, AICTE, in 2009, and has been handling extramurally funded research projects. Dr. Mukherjee has published more than 25 peer-reviewed journals, 5 books (1 with Wiley), 7 book chapters (5 with Wiley) and almost 30 paper / poster presentations in numerous international and national conferences / scientific meetings. Over the last 16 years of his career, Dr. Mukherjee has served as Head of the Department for 9 years, as Dean for the last 4 years.
Dr. Atanu Mitra has been working as a faculty member in the department of chemistry (UG&PG), Sree Chaitanya College, Habra, West Bengal, India since 2007. Besides teaching he is involved in active research in the diverse field of nanomaterials. He did his Masters from Calcutta University and obtained doctoral degree from Jadavpur University. Prior to join to his current position, Dr. Mitra worked as a researcher in different internationally recognized institutes abroad as well as within India. He also served as a visiting researcher in the University of Santiago de Compostela, Spain. Dr. Mitra is the author of several scientific papers published in internationally reputed journals.
Professor Dipankar Halder graduated from the Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, West Bengal, India and later on he joined in the same department as a faculty member. Over the last 15 years he has been engaged in teaching Food and Biochemical Operations for UG & PG students. He has been actively engaged in research as a member of his group in the area of extrusion, UHT processing, bioremediation, nano science and technology etc. and what he could experience through his journey, has been translated through different journal papers and books published by frontline publishers. Compiling books which will satisfy students desire of knowledge rooted from academic or industrial research has always been his priority and this book is impregnated with that spirit, as well.
Descriere
Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers’ demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing.