Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent.

ISBN:

9783031063046

Title:

Author:

Varghese, Suni Mary.

Personal Author:

Varghese, Suni Mary.

Edition:

1st ed.

Physical Description:

1 online resource (73 pages)

Series:

SpringerBriefs in Molecular Science Series

Contents:

Intro -- Contents -- 1 Antioxidants and Nutritional Significance -- 1.1 Introduction to Antioxidants and Oxidative Stress -- 1.1.1 Foods Are a Complex Combination -- 1.1.2 The Antioxidant Power -- 1.2 Antioxidant Agents. Natural and Synthetic Compounds -- 1.3 Reactive Oxygen Species and Role of Antioxidants in Prevention of Diseases -- References -- 2 Phytochemicals -- 2.1 A Brief Introduction to Phytochemical Substances -- 2.2 Classification of Phytochemicals. Two Possible Systems -- References -- 3 Health Benefits of Non-nutrients. Dietary Fibre and Water -- 3.1 Dietary Fibres and Water. Are They Needed in Human Nutrition? -- 3.2 Definition and Functional Properties of Water as Nutrient -- 3.3 Definition, Types, Structures, and Functions of Dietary Fibres as Nutrients -- References -- 4 Food Additives -- 4.1 Food Additives. Why? -- 4.2 Food Additives. Why Not? -- 4.3 A Brief Classification of Additives for Food and Beverage Productions -- References -- 5 Food Safety and Quality Control in Food Industry -- 5.1 A General Discussion Concerning Food Safety -- 5.2 Quality Control and Quality Management Systems -- 5.3 Food Hazards in Terms of Physical, Chemical, or Biological Contaminants -- 5.4 Intrinsic and Extrinsic Factors Affecting the Growth of Microbes in Food -- 5.5 Regulatory Agencies -- 5.6 The Problem of Food Safety in the Industry of Foods and Beverages. The Viewpoint of Food Business Operators -- 5.7 The Problem of Food Safety in the Industry of Foods and Beverages. The Viewpoint of Non-FBO Players. Towards a Difficult 'Translation' -- 5.8 Conclusions -- References -- 6 Food Preservation -- 6.1 Introduction -- 6.2 Principles of Food Preservation -- 6.3 Food Preservation Methods -- 6.4 Food Preservation and Traditional Approaches -- 6.4.1 Curing -- 6.4.2 Freezing -- 6.5 Modern Methods for Food Preservation -- 6.5.1 Pasteurization.

6.6 Conclusions -- References -- 7 Popular Indian Weight Loss Diets--Pros and Cons -- 7.1 Introduction to Obesity and Weight Loss -- 7.2 Management of Body Weight. Possible Options -- 7.3 Management of Body Weight… and Many Public Safety Issues -- References -- 8 Nutrition Education and Diet Counselling -- 8.1 Nutrition Education and Diet Counselling Today -- 8.2 Nutrition Education. Basic Definitions, Aims, and Proposed Diet Counseling Approaches -- References.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food industry and trade.

Added Author:

Parisi, Salvatore.

Singla, Rajeev K.

Begum, A. S. Anitha.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

Cham :

Springer International Publishing AG,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.00954	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.
The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view.
This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.

Author Notes

Suni Mary Varghese is currently Associate Professor in Food Science and Nutrition at Lourdes Matha Institute of Hotel Management and Catering Technology (LMIHMCT), Kerala State, India. She has more than 20 years of postgraduate and undergraduate teaching experience. After her MSc. in Food and Nutrition and PhD from University Of Kerala, she has presented 29 scientific contributions.
Salvatore Parisi obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Prof. Parisi serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods. Moreover, He has recently joined the AOAC Official Methods Board (OMB, also receiving three AOAC awards so far. The Parisi's First Law of Food Degradation has been cited several times since 2002 in different papers, books, and also in a Status Report of the Development Institute, Ministry of Micro, Small & Medium Enterprises, Government of India (2019). Salvatore is Visiting Assistant Professor at Lourdes Matha Institute of Hotel Management and Catering Technology (affiliated with the University of Kerala), India.

Rajeev K. Singla works as Assistant Researcher in the Institutes for Systems Genetics, Frontiers Science Center for Disease-related Molecular Network, West China Hospital, Sichuan University, Chengdu (Sichuan), China. He has previously worked as Assistant Professor at KR Mangalam University (Gurugram, India). He has obtained his doctorate degree from the University of Delhi, India in the field of natural product chemistry. So far, he has published 60+ SCI articles with a cumulative impact factor of 236.9. Dr. Rajeev K. Singla is also Founder and Chief Editor of Indo Global Journal of Pharmaceutical Sciences (CNKI, and CrossRef linked Journal), and served as Guest Editor for many journals from Bentham Science, Frontiers, and Hindawi (Wiley). He has so far reviewed 298 articles for 50+ journals including Seminars in Cancer Biology, Food Chemistry, Current Neuropharmacology, etc.

A. S. Anitha Begum is the head and Associate Professor at KAHM Unity Women's College Manjeri, Malappuram, India. She has 28 years of teaching experience, also presently acting as an Academic council Member at Calicut University.