000			04420nam a22003497a 4500
003			CUTN
005			20220713125219.0
008			220713b |||||||| |||| 00| 0 eng d
020			_a9789390083220
020			_a9390083222
041			_aEnglish
082			_223 _a664.024 _bSHA
100			_aSharma, Gopal Kumar.
245			_aAdvances in Processing Technology / _ceditor-in-chief, Gopal Kumar Sharma ; edited by Anil Dutt Semwal, Dev Kumar Yadav.
260			_aNew Delhi : _bNew India Publishing Agency (NIPA), _c2021.
300			_aviii, 332 p. : _bill. ; _c25 cm.
505			_t1. Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations Shiby V.K. and Aisha Tabassum _t2. Therapeutic Foods: An Overview FarhathKhanum _t3. Current Expansions in Microbiology for Food Preservation K. Ranjitha _t4. Technological Advances in Nano-science for Specific Food and Nutrition Delivery K.R. Anilakumar _t5. Recent Trends in Functional and Nutraceutical Foods RashimKumari, VikasDadwal, HimaniAgrawal and Mahesh Gupta _t6. Advancement in the Processing of Condiments and Spices Himani Singh and MurlidharMeghwal _t7. Past, Present and Future Perspective of Army Operational Rations (AOR’S) Kumar Ranganathan, Shreelaxmi,Vijayalakshmi Subramanian Shanmugam Nadanasabapathi and Anil DuttSemwal _t8. Developments in the Technology of Oils and Refineries Sandeep Singh _t9. Chronological Developments in the Technology of Weaning and Geriatric Foods SangeetaPandey _t10. Progression of Biotechnology and its Application in Food Processing Janifer Raj Xavier and Gopal Kumar Sharma _t11. Smart Packaging in Food Sector Rajeshwar S. Matche and Monica Oswal _t12. Energy Bars: A Perfect Choice of Nutrition to All PadmashreeAnanthan, Gopal Kumar Sharma and Anil Dutt Semwal
520			_aThe present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned especially when these are import worthy products. The science and technological approach of these packing innovations was also well covered.
650			_aAgriculture.
650			_aHorticulture
650			_aFunctional foods
650			_aFood industry and trade
650			_aNutrition
650			_aArtificial intelligence _94
650			_aFood additives
650			_aFood industry and trade--Safety measures
650			_aFood industry and trade--Technological innovations
690			_aDepartment of Horticulture
700			_aSemwal, Anil Dutt.
700			_aYadav, Dev Kumar.
942			_2ddc _cBOOKS
999			_c38012 _d38012