Structured Foods
Editat de Gnana Moorthy Eswaran U, PREM PRAKASH SRIVASTAV, Brijesh Srivastavaen Limba Engleză Hardback – 7 aug 2024
The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.
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Specificații
ISBN-13: 9781032399485
ISBN-10: 1032399481
Pagini: 308
Ilustrații: 82
Dimensiuni: 178 x 254 mm
Greutate: 0.73 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
ISBN-10: 1032399481
Pagini: 308
Ilustrații: 82
Dimensiuni: 178 x 254 mm
Greutate: 0.73 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
Public țintă
Academic, Postgraduate, and ProfessionalCuprins
1. Food Structure: Introduction. 2. Encapsulation: Advanced Techniques & Application. 3. Plant-based Foods: Advanced Structuring Techniques. 4. 3D & 4D Structure Food Printing. 5. Gelation: Organogel, Aerogel, Hydrogel, Xerogel, Cryogel, Oleogel & Oleofoams. 6. Emulsification & Spherification. 7. Designer Foods. 8. Micronization & Texturization. 9. Clean Meat Technology. 10. Starch: Application in the structuring of food system. 11. Protein: Application in the structuring of food system. 12. Polysaccharides: Application in the structuring of food system. 13. Imaging Techniques in Food Structure Analysis. 14. Food Structure: Stability, Digestibility, and Bioavailability
Notă biografică
Gnana Moorthy Eswaran U, is a Research Scholar in the Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, India. He completed his post-graduate degree in Food Science and Technology from NIFTEM, Thanjavur, India. His research interests include food processing and preservation, food microbiology, extraction of functional compounds, non-thermal technologies, designing alternative food structures, waste valorization, and food packaging. He has published research papers, review papers, book chapters, microbial strains (NCBI), and popular articles in peer-reviewed journals.
Dr. Prem Prakash Srivastav, Professor of Food Science and Technology in Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. He completed his Ph.D. from the Indian Institute of Technology Kharagpur. His research interests include the development of specially designed convenience, functional and therapeutic foods, extraction of nutraceuticals, and development of various low-cost food processing machinery. He has published 75 research papers in peer-reviewed international and national journals and proceedings.
Dr. Brijesh Srivastava is a Professor at the Department of Food Engineering and Technology, Tezpur University, India. He completed his Ph.D. from IIT Kharagpur, the Agricultural and Food Engineering Department. He has supervised nineteen Post-graduates and three Ph.D., students. He has published more than 25 research papers in peer-reviewed journals, several book chapters, and a book. He also organized many national and international conferences.
Dr. Prem Prakash Srivastav, Professor of Food Science and Technology in Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. He completed his Ph.D. from the Indian Institute of Technology Kharagpur. His research interests include the development of specially designed convenience, functional and therapeutic foods, extraction of nutraceuticals, and development of various low-cost food processing machinery. He has published 75 research papers in peer-reviewed international and national journals and proceedings.
Dr. Brijesh Srivastava is a Professor at the Department of Food Engineering and Technology, Tezpur University, India. He completed his Ph.D. from IIT Kharagpur, the Agricultural and Food Engineering Department. He has supervised nineteen Post-graduates and three Ph.D., students. He has published more than 25 research papers in peer-reviewed journals, several book chapters, and a book. He also organized many national and international conferences.
Descriere
The book covers recent research trends on structure development in various foods. It focuses on key tools and food engineering techniques like encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It caters to food scientists in academic, industrial, and government spheres.