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Innovations in Food Technology: Current Perspectives and Future Goals de Pragya Mishra

Innovations in Food Technology: Current Perspectives and Future Goals

Editat de Pragya Mishra, Raghvendra Raman Mishra, Charles Oluwaseun Adetunji
en Limba Engleză Paperback – 14 oct 2021
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, innovations in food research are of the utmost importance. 

The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability.

Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.

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Specificații

ISBN-13: 9789811561238
ISBN-10: 9811561230
Pagini: 522
Ilustrații: XXIV, 522 p. 95 illus., 45 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.97 kg
Ediția:1st ed. 2020
Editura: Springer Nature Singapore
Colecția Springer
Locul publicării:Singapore, Singapore

Cuprins

Section A: Food Processing and Technology Innovations

1. Processing methodologies for crops in India: Arecanut, betelvine, cashew, cocoa and oil palm
Karthik, C. S., Pariari, A., Karma Chewang Bhutia and Sonam Ongmu Bhutia

2. Optimization of corn starch & maltodextrin as processing aids and inlet
temperature for spray drying of elephant apple (Dilleniaindica) juice
using Response Surface Methodology
Musharrab Khan, Biki Borah, Poonam Mishra

3. Omega 3 fatty acid from plant sources and its application in Food Technology
Poonam Yadav1, Anil Kumar Chauhan1 and 2Mohammed A. Al-Sebaeai2

4. Taizzy Smoked Cheese
Abdullah M. ALolofi1, Rajendra K. Pandey1, Mohammed A. ALsebaeai2,3, Ritesh P. Shah1 and Poonam Yadav3

5. Plant-Based Milk Substitutes: A novel non-dairy source
SonikaPandey and Amrita Poonia

6. Pulses and legume based fermented foods
Pinki Saini and Priyanka Singh

7. Makhana (Foxnut): Dry Food and a potential aquatic cash crop
Anil Kumar, Pankaj Kumar Yadav and ParasNath

8. Pomegranate peel: Nutritional values and its emerging potential for use in food systems
Reshma Saroj, Devinder Kaur

9. Bioactive ingredients: Methods of Delivery in Food Products
Radha kushwaha, Vinti Singh, Vinita Puranik and Devinder Kaur

Section B: Food and Industrial Microbiology

10. Effects of formulated extracts of clove and cardamom on hyphal morphogenesis in Candida albicans
RiyaAgarwal and Asmita Das

11. Cyanobacterial exopolysaccharides as natural source for food packaging application
Pragya Mishra, Parjanya Kumar Shukla

12. Microbial laccase production and its industrial GauravVerma, DikshaVerma, Prashant Kumar,
applications
S.J.Nagar

13. Lichens are the next promising candidates for active compounds
Ila Shukla1, Lubna azmi1, Shashi Kant Shukla2, ChV Rao1

14. Microbial Production and Applications of L-lysine
Ashutosh Kumar Pandey*, KritikaPandey, Lalit Kumar Singh

15. Enterococcus: A concern for food safety
Arti Negi1, Avinash Singh1 and Santosh Kumar Singh2

Section C: Food Environmental Biotechnology

16. Utilization and management of agro and food processing waste
Saurabh Pandey1 and Naveen Dwivedi1

17. Impact of climate change and global warming on water quality
Nidhi Shukla, Jyotshna Shukla

18. Applications of Biosensors for Environmental Monitoring
Shivangi Gupta, Divya Gaur, Brajesh Singh

19. Biosorption: A Novel Biotechnological Application For Removal of Hazardous Pollutants
Anchal Singh, Pinki Saini

20. Salt in food – Utility & Hazards
Arghya Mani

21. Cr pollution, its impact and mitigation
Poonam Rani1, Ramesh Chandra Arya2 and Shubha Dwivedi1

Section D: Food Nutrition and Health Security

22. Food and nutritional security: The biggest epidemic in future
Vivek Chaudhary1, Pragati Sahni2

23. Elimination of fungal Leaf Mosaic disease of Bottle Gourd (LagenariaSiceraria ) using Fungo-Phage Therapy: A possible approach for food security with plant protection
Ved Kumar Mishra1, Prashant Ankur Jain1 and Raghvendra Raman Mishra2

24. Nutraceuticals potential of major edible oilseeds of India
Ritika Malaviya and Neelam Yadav*

25. An insight over creal β glucan as functional ingredient
Neha Mishra

26. β- sitosterol - predominant phytosterol of therapeutic potential
Ena Gupta

27. Consumption of green chilli& its nutritious effect Mohammed A. ALsebaeai1 , Anil Kumar
on human health
Chauhan2, Arvind2 and Poonam Yadav2

28. Odonto-nutraceuticals: Phytochemicals for Oral Health Care
ShikhaPandhi* and Arvind

29. 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
SomenathGhosh#, Sunil Kumar Raib#, ChandanaHaldarc, Ravi S. Pandeya*

30. Pharmacological potential of thymol
Swati Agarwal and Neetu*Mishra

31. TRIKATU- transforming food into medicines
Rahul Kaushik1*, Jainendra Jain1, Azhar Danish Khan1

32. Emerging dichlorvos-based air freshener pertube kidney function in male albino rats
Ajayi E.I.O.*, Adetunji B.J., Adeleke M.A.1, Onilejin A.O., Idrees M.O., Babalola T.E

33. Endophytic Microorganisms as Biological Control Agents for Plant pathogens: A Panacea for Sustainable Agriculture
Adetunji Charles Oluwaseuna,b, Olawale Arogundade, Neera Bhalla Sarinb

34. Understanding Food security
Anshuman Mishra,

Notă biografică

Dr. Pragya Mishra is presently working as Assistant Professor of Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University. Dr. Pragya completed her Master degree in Food Technology in the year 2010 from Centre of Food Technology, University of Allahabad with distinction. She did her dissertation research on; “Feasibility studies for enhancement of sensory attributes of pearl millet weaning food by fermentation”, under the supervision of Prof. Latha Sabikhi, National Dairy Research Institute, Karnal, Haryana. She had been qualified University Grant Commission National Eligibility Test Examination and awarded by Doctor of Philosophy in Food Technology from Centre of Food Technology, Institute of Professional Studies, University of Allahabad, India in year 2017, title on “Isolation and molecular characterization of edible Spirulina species under different abiotic stress condition and evaluation of their food supplement” under the supervision of Prof. Sheo Mohan Prasad, University of Allahabad. She worked as Senior Research Fellow of Uttar Pradesh Council of Agricultural Research funded project under the guidance of Prof. Neelam Yadav, Director-Center of Food technology, University of Allahabad.  She had received an accession number (GenBank: KM407008.1) from National Center of Biotechnology Information, USA for new isolates of Spirulina maxima species from cyanobacterial isolates collected from the paddy fields of Prayagraj (Soraon) region targeting specific 16sRNA gene. She had got A patent on Potato flakes energy bar (Application no. - 201711014441). She has published more than 20 international and national papers in peer reviewed journals and 4 edited books and contributed in several chapters in international books. She had received MFPA Technology, 2018, Young Scientist award, organized by Banaras Hindu University. She is Life Time Member “All India Medical Laboratory Technologists Association” New Delhi and “Society of Bacteriophage” Varanasi and member of Association of Food Scientists & Technologists India. Dr. Mishra is also Editor of International journal of academic research and development (ISSN.2395-1737). 

Dr. Raghvendra Raman Mishra, is working as Assistant Professor of Medical Lab. Technology, DDU KAUSHAL KENDRA, RGSC and Warden of Shivalik Hostel (Received Best Hostel Award, since 2016 to 2019) of South Campus, Banaras Hindu University from academic session 2016. Dr. Mishra recived his Master’s degree in Biomedical Technology in the year 2005 from Jiwaji University, Gwalior. He had completed his project from Virology Laboratory, School of Life Sciences Jawaharlal Nehru University, New Delhi. He earned his Ph. D. (2009) in Biomedical Technology from Molecular Oncology Laboratory, Department of Surgical Oncology, Institute of Medical Sciences, Banaras Hindu University, Varanasi.  He then went to Thyrocare  Technologies Limited, Navi Mumbai as Officer-Central Processing Lab (2010). In 2011 he joined post doctoral research associate at Bacteriophage Research Lab, Department of Microbiology, Institute of Medical Sciences, Banaras Hindu University, Varanasi. 
Since 2012-2015 he had given his duties as Assistant Professor in an affiliated institute at Department of Biotechnology (Institute Code 641) and appointed as Group Leader of Controller of Examination of Dr. APJ Abdul Kalam Technical University, Lucknow. With these 12 years of research and teaching experiences, his area of specializations are Biomedical Technology, Biotechnology, Bioinformatics, Cancer Biology, Microbiology, Molecular Biology and Food Biotechnology. He had published more than 50 National and International Peer Reviewed Papers. He had received grant from Department of Science and Technology, Government of India funded project of Rapid Grant for Young Investigator (2010). He did course of “General Course on Intellectual Property Right” from World Intellectual Property Organization, (WIPO). He had received Fellowship of University Grant Commission, Indian Council of Medical Research & Council of Scientific and Industrial Research New Delhi at various stage of his research. He is Life Time Member of “The Cytometry Society” Hyderabad & “All India Medical Laboratory Technologists Association” New Delhi and “Society of Bacteriophage” Varanasi. He is an Associate editor of Journal of Applied Pharmaceutical Science and Research (ISSN. 2581-5520) and Editor of International journal of academic research and development (ISSN. 2395-1737).


Charles Oluwaseun Adetunji (Ph.D) is a Faculty member at the Microbiology Department, Faculty of Science, Edo University Iyamho (EUI), Edo State, Nigeria, where he utilized the application of biological techniques and microbial bioprocesses for the actualization of sustainable development goals and Agrarian revolution, through quality teaching, research, and community development. He is presently the Ag. Director of Intellectual Properties and Technology Transfer; Chairman Committee on Research Grant and Associate Professor of Microbiology and Biotechnology at EUI. He has won several scientific awards and grants from renowned academic bodies like Council of Scientific and Industrial Research (CSIR) India, and Department of Biotechnology (DBT) India, The World Academy of Science (TWAS) Italy, Netherlands Fellowship Programme (NPF) Netherlands, The Agency for International Development Cooperation; Israel, Royal Academy of Engineering, UK among many others. He has filled several scientific patents on Bioherbicides, Biopesticides, Nanobiosurfactants, Nanobiopesticdes and many more. He has published over 150 scientific journals and conference proceedings in international and local refereed journals. He is currently editing several Biotechnology text book with Elsevier. The breadth of his scholarly contributions to research are evident from his contributions, which cover topics relating to food security, Agriculture and Environmental sustainability. His research interest includes Microbiology, Biotechnology, Post-harvest management, and Nanotechnology. He is an editorial board member of many international journals and serves as a reviewer to many double-blind peer review journals like Elsevier, Springer, Francis and Taylor, Wiley, PLOS One, Nature, American Chemistry Society, Bentham Science Publishers etc. He is a member of many scientific and professional including bodies like American Society for Microbiology, Nigerian Young Academy, and, Biotechnology Society of Nigeria, Nigerian Society for Microbiology. He has won a lot of international recognition and also acted as a keynote speaker delivering invited talk/ position paper at various Universities, research institutes and several centers of excellence which span across several continent of the globe. He has over the last fifteen years built strong working collaborations with reputable research groups in numerous and leading Universities across the globe. He is the convener for Recent Advances in Biotechnology, which is an annual international conference where renown Microbiologist and Biotechnologist come together to share their latest discoveries. He is the Founder & CEO of BECTIK Biotechnology and Nanotechnology Company. His Biotechnology Company consist a team of leading academics in their fields and thrive to deliver solutions all around Bio & Nanotechnology. The company also deliver solutions that are tailored to your business needs and for anyscale.

Textul de pe ultima copertă

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, innovations in food research are of the utmost importance. 

The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability.

Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.

Caracteristici

Discusses new and enhanced food materials and their health implications
Covers nutraceuticals, their therapeutic and pharmacological properties, and related safety aspects
Includes sections on the role and bio-absorption of metal ions in food, water quality issues, etc