"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 the last three decades for producing protein concentrates from legumes. The 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. The chapter on traditional foods discusses 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 book provides new information on novel food processing technologies"-- Read more...
1. Rheology: A Tool to Predict Quality of FoodsMamta Bhardwaj, Renuka Singh, and D. C. Saxena2. Food Extrusion Technology and ProductsSuvendu Bhattacharya3. Non-Thermal Plasma (NTP) Applications for Food Decontamination TechnologyR. V. Prasad et al.4. Refractance Window Drying and Its Applications in Food ProcessingK. S. Yoha et al.5. Enzyme Immobilization in Food and Agriculture: Principles, Practices, and Future ProspectsMitali Madhumita and Pramod K. Prabhakar6. Aonla: Composition, Medicinal Properties, Processing, and Food ApplicationsParveen Kumari and B. S. Khatkar7. Traditional Technology of Fish Preservation in Northeast IndiaR. K. Majumdar8. Advances in Fish Processing TechnologyR. K. Majumdar9. Nutritional Values and Processing of Tropical Tuber CropsB. K. Sakhale and Namrata A. Giri10. Bioethanol Fermentation: The Path Forward for Eco-Friendly and Sustainable DevelopmentBinita Dev, Abdelrahman Saleh Zaky, and R. Jayabalan11. Traditional Fermentation by the Rabha-Hasong, Mishing, and Karbi Communities of Assam and Prospects of Value Addition for Enhancement of Nutritional Qualities in Ethnic FoodsHridip Kumar Sarma and Deep Prakash Parasar12. Rice Protein: Properties, Extraction, and Applications in Food FormulationNeeraj Ghanghas et al.13. Application of Natural Biopolymer Films as Edible Coatings on Cut Fruits and VegetablesAradhita Barmanray and Indu Bharti14. Dry Fractionation of LegumesSnehasis Chakraborty and Chandrima Shrivastava
