Name: Applied Food Processing and Preservation Technologies (en Inglés)
SKU: 68674575
Price: 311.15 USD
Availability: InStock
Author: Kshirod Kumar Dash
ISBN: 9789372194883

portada Applied Food Processing and Preservation Technologies (en Inglés)

Applied Food Processing and Preservation Technologies (en Inglés)

Formato

Libro Físico

Editorial

New India Publishing Agency

Autor

Kshirod Kumar Dash

Año

2026

Idioma

Inglés

N° páginas

320

Encuadernación

Tapa Dura

Dimensiones

22.9x15.2 cm

ISBN13

9789372194883

Applied Food Processing and Preservation Technologies (en Inglés)

Kshirod Kumar Dash (Autor) · New India Publishing Agency · Tapa Dura

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Reseña del libro "Applied Food Processing and Preservation Technologies (en Inglés)"

This book presents a diverse collection of contemporary research and review chapters focusing on emerging trends, innovations, and functional applications in food science, nutrition, and food processing technologies. Covering a wide spectrum of topics such as foam-mat drying of heat-sensitive fruits, microbiome modulation, functional foods, plant-based proteins, food fortification, non-thermal preservation technologies, extraction and encapsulation techniques, and value addition of agricultural by-products, the volume offers valuable insights into modern approaches for enhancing food quality, safety, nutrition, and sustainability.

The book highlights the growing importance of nutraceuticals, antioxidant-rich foods, sensory evaluation, thermal and non-thermal processing methods, and innovative preservation technologies in the development of health-oriented food products. Special emphasis has been placed on indigenous ingredients and traditional formulations such as Ashwagandha, saffron, kulfi, Rasnadi Ksheerapaka, amla pomace, and multigrain flour, reflecting the integration of traditional knowledge with advanced scientific research.

Prepared by researchers, academicians, and industry professionals, this compilation serves as a useful reference for students, scientists, food technologists, nutritionists, researchers, and professionals working in food processing and allied sectors. The book will also benefit entrepreneurs and policymakers interested in sustainable food systems, functional food development, and innovative food processing technologies.