This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability.Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.
Section A: Food Processing and Technology Innovations
1. Processing methodologies for crops in India: Arecanut, betelvine, cashew, cocoa and oil palm
Karthik, C. S., Pariari, A., Karma Chewang Bhutia and Sonam Ongmu Bhutia
2. Optimization of corn starch & maltodextrin as processing aids and inlet
temperature for spray drying of elephant apple (Dilleniaindica) juice
using Response Surface Methodology
Musharrab Khan, Biki Borah, Poonam Mishra
3. Omega 3 fatty acid from plant sources and its application in Food Technology
Poonam Yadav1, Anil Kumar Chauhan1 and 2Mohammed A. Al-Sebaeai2
4. Taizzy Smoked Cheese
Abdullah M. ALolofi1, Rajendra K. Pandey1, Mohammed A. ALsebaeai2,3, Ritesh P. Shah1 and Poonam Yadav3
5. Plant-Based Milk Substitutes: A novel non-dairy source
SonikaPandey and Amrita Poonia
6. Pulses and legume based fermented foods
Pinki Saini and Priyanka Singh
7. Makhana (Foxnut): Dry Food and a potential aquatic cash crop
Anil Kumar, Pankaj Kumar Yadav and ParasNath
8. Pomegranate peel: Nutritional values and its emerging potential for use in food systems
Reshma Saroj, Devinder Kaur
9. Bioactive ingredients: Methods of Delivery in Food Products
Radha kushwaha, Vinti Singh, Vinita Puranik and Devinder Kaur
Section B: Food and Industrial Microbiology
10. Effects of formulated extracts of clove and cardamom on hyphal morphogenesis in Candida albicans
RiyaAgarwal and Asmita Das
11. Cyanobacterial exopolysaccharides as natural source for food packaging application
Pragya Mishra, Parjanya Kumar Shukla
12. Microbial laccase production and its industrial GauravVerma, DikshaVerma, Prashant Kumar
applications
S.J.Nagar
13. Lichens are the next promising candidates for active compounds
Ila Shukla1, Lubna azmi1, Shashi Kant Shukla2, ChV Rao1
14. Microbial Production and Applications of L-lysine
Ashutosh Kumar Pandey*, KritikaPandey, Lalit Kumar Singh
15. Enterococcus: A concern for food safety
Arti Negi1, Avinash Singh1 and Santosh Kumar Singh2
Section C: Food Environmental Biotechnology
16. Utilization and management of agro and food processing waste
Saurabh Pandey1 and Naveen Dwivedi1
17. Impact of climate change and global warming on water quality
Nidhi Shukla, Jyotshna Shukla
18. Applications of Biosensors for Environmental Monitoring
Shivangi Gupta, Divya Gaur, Brajesh Singh
19. Biosorption: A Novel Biotechnological Application For Removal of Hazardous Pollutants
Anchal Singh, Pinki Saini
20. Salt in food – Utility & Hazards
Arghya Mani
21. Cr pollution, its impact and mitigation
Poonam Rani1, Ramesh Chandra Arya2 and Shubha Dwivedi1
Section D: Food Nutrition and Health Security
22. Food and nutritional security: The biggest epidemic in future
Vivek Chaudhary1, Pragati Sahni2
23. Elimination of fungal Leaf Mosaic disease of Bottle Gourd (LagenariaSiceraria ) using Fungo-Phage Therapy: A possible approach for food security with plant protection
Ved Kumar Mishra1, Prashant Ankur Jain1 and Raghvendra Raman Mishra2
24. Nutraceuticals potential of major edible oilseeds of India
Ritika Malaviya and Neelam Yadav*
25. An insight over creal β glucan as functional ingredient
Neha Mishra
26. β- sitosterol - predominant phytosterol of therapeutic potential
Ena Gupta
27. Consumption of green chilli& its nutritious effect Mohammed A. ALsebaeai1 , Anil Kumar
on human health
Chauhan2, Arvind2 and Poonam Yadav2
28. Odonto-nutraceuticals: Phytochemicals for Oral Health Care
ShikhaPandhi* and Arvind
29. Synthesis, characterization and evaluation of toxicity of melatonin loaded poly (D, L-lactic acid) Nano-Particles (Mel-PLA-Nano-Particles) and its putative use in osteoporosis
SomenathGhosh#, Sunil Kumar Raib#, ChandanaHaldarc, Ravi S. Pandeya*
30. Pharmacological potential of thymol
Swati Agarwal and Neetu*Mishra
31. TRIKATU- transforming food into medicines
Rahul Kaushik1*, Jainendra Jain1, Azhar Danish Khan1
32. Emerging dichlorvos-based air freshener pertube kidney function in male albino rats
Ajayi E.I.O.*, Adetunji B.J., Adeleke M.A.1, Onilejin A.O., Idrees M.O., Babalola T.E
33. Endophytic Microorganisms as Biological Control Agents for Plant pathogens: A Panacea for Sustainable Agriculture
Adetunji Charles Oluwaseuna,b, Olawale Arogundade, Neera Bhalla Sarinb
34. Understanding Food security
Anshuman Mishra