國立虎尾科技大學 |

Food process engineering and technology = safety, packaging, nanotechnologies and human health /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Food process engineering and technology/ edited by Junaid Ahmad Malik, Megh R. Goyal, Anu Kumari.
其他題名:	safety, packaging, nanotechnologies and human health /
其他作者:	Kumari, Anu.
出版者:	Singapore :Springer Nature Singapore : : 2023.,
面頁冊數:	xli, 512 p. :ill., digital ; : 24 cm.;
Contained By:	Springer Nature eBook
標題:	Food Chemistry. -
電子資源:	https://doi.org/10.1007/978-981-99-6831-2
ISBN:	9789819968312

Food process engineering and technology = safety, packaging, nanotechnologies and human health /
Food process engineering and technologysafety, packaging, nanotechnologies and human health /[electronic resource] :edited by Junaid Ahmad Malik, Megh R. Goyal, Anu Kumari. - Singapore :Springer Nature Singapore :2023. - xli, 512 p. :ill., digital ;24 cm.

PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research.

This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.

ISBN: 9789819968312

Standard No.: 10.1007/978-981-99-6831-2doiSubjects--Topical Terms:

1366580
Food Chemistry.

LC Class. No.: TP370.5

Dewey Class. No.: 664

Food process engineering and technology = safety, packaging, nanotechnologies and human health /
LDR:04108nam a2200325 a 4500 001 1120675
003 DE-He213
005 20240105155107.0
006 m d
007 cr nn 008maaau
008 240612s2023 si s 0 eng d
020 $a 9789819968312 $q (electronic bk.)
020 $a 9789819968305 $q (paper)
024 7 $a 10.1007/978-981-99-6831-2 $2 doi
035 $a 978-981-99-6831-2
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370.5
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP370.5 $b .F686 2023
245 0 0 $a Food process engineering and technology $h [electronic resource] : $b safety, packaging, nanotechnologies and human health / $c edited by Junaid Ahmad Malik, Megh R. Goyal, Anu Kumari.
260 $a Singapore : $c 2023. $b Springer Nature Singapore : $b Imprint: Springer,
300 $a xli, 512 p. : $b ill., digital ; $c 24 cm.
505 0 $a PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research.
520 $a This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
650 2 4 $a Food Chemistry. $3 1366580
650 2 4 $a Food Analysis. $3 582402
650 2 4 $a Food Studies. $3 1366189
650 2 4 $a Food Engineering. $3 1388228
650 2 4 $a Food Safety. $3 1058643
650 1 4 $a Food Science. $3 673136
650 0 $a Chemistry. $3 593913
650 0 $a Food $x Packaging. $3 571756
650 0 $a Food science. $3 1179759
650 0 $a Food industry and trade $x Technological innovations. $3 561735
700 1 $a Kumari, Anu. $3 1436127
700 1 $a Goyal, Megh R. $q (Raj) $3 1404652
700 1 $a Malik, Junaid Ahmad. $e editor. $1 https://orcid.org/0000-0003-4411-2015 $3 1387764
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-99-6831-2
950 $a Biomedical and Life Sciences (SpringerNature-11642)