Technologies for Value Addition in Food Products and Processes (eBook)

Sankar Chandra Deka, Nishant Rachayya Swami Hulle, Dibyakanta Seth (Herausgeber)

eBook Download: PDF

2019
404 Seiten
Apple Academic Press (Verlag)
978-0-429-51256-8 (ISBN)

Infos

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation.Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

Produkt-Details

• Erscheint lt. Verlag: 13.11.2019
• Sprache: englisch
• Themenwelt: Naturwissenschaften
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-429-51256-2 / 0429512562
• ISBN-13: 978-0-429-51256-8 / 9780429512568