Innovations in Food Technology : Current Perspectives and Future Goals.

ISBN:

9789811561214

Title:

Author:

Mishra, Pragya.

Personal Author:

Mishra, Pragya.

Physical Description:

1 online resource (526 pages)

Contents:

Intro -- Foreword -- Preface -- Contents -- Editors and Contributors -- About the Editors -- Contributors -- Part I: Food Processing and Technology Innovations -- 1: Food Innovation and Sustainable Development: A Bioeconomics Perception -- 1.1 Introduction -- 1.2 The Sustainable Development Goals at NHSMUN -- 1.3 Methodology -- 1.4 Selected Emerging Food Innovations in Biotechnology -- 1.4.1 3D Food Printing -- 1.4.2 High-Pressure Processing -- 1.4.3 Automated Grading Systems -- 1.4.4 Insect Protein Could Replace Beef, Chicken, Pork, and Lamb -- 1.4.5 Robo Chefs Could Change the Way We All Cook Food -- 1.4.6 Lab-Grown Meat -- 1.4.7 Vertical Farming -- 1.4.8 Personalized Nutrition Could Be the Future of Eating Plans -- 1.5 Lessons from International Experiences -- 1.5.1 European Commission -- 1.5.2 United States -- 1.5.3 Canada -- 1.5.4 Latin America -- 1.5.5 China -- 1.5.6 Nigeria and Bioeconomy Experience -- 1.6 Government Involvement in Production of Food Innovation and Sustainable Development: A Bioeconomic Perception in Nigeria -- 1.7 Food Innovation and Sustainable Development: A Bioeconomics Perception in Nigeria -- 1.8 Conclusions -- 1.9 Recommendations -- References -- 2: Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management -- 2.1 Introduction -- 2.2 Sources of Literature -- 2.3 Nutritional Parameter -- 2.4 Pearl Millet -- 2.5 Skim Milk and Starter Culture -- 2.6 Salt, Cumin, and Chemicals -- 2.7 Maintenance of Cultures -- 2.8 Processing Methods -- 2.9 Development of Sensory Evaluation Parameter -- 2.10 Outcome -- 2.11 Nutritional Value of Pearl Millet -- 2.12 Effect of Fermentation on Nutritional Composition of Foods -- 2.13 Sensory Evaluation -- 2.14 Discussion -- 2.15 Conclusion -- References.

3: Processing Methodologies for Few Plantation Crops in India (Arecanut, Betelvine, Cashew, Cocoa and Oil Palm) -- 3.1 Arecanut -- 3.1.1 Processing of Arecanut -- 3.2 Betelvine -- 3.2.1 Processing of Betelvine -- 3.3 Cashew -- 3.3.1 Processing of Cashew -- 3.3.1.1 Moisture Conditioning -- 3.3.1.2 Drum Roasting -- 3.3.1.3 Oil Bath Roasting -- 3.3.1.4 Steam Boiling -- 3.3.1.5 Shelling (Manual) -- 3.3.1.6 Shelling (Mechanical) -- 3.3.1.7 Drying -- 3.3.1.8 Peeling -- 3.3.1.9 Packing of Kernels -- 3.4 Cocoa -- 3.4.1 Processing of Cocoa -- 3.4.1.1 Fermentation -- 3.4.1.2 Methods of Fermentation -- 3.4.1.3 Drying -- 3.4.1.4 Sun-Drying -- 3.4.1.5 Artificial Drying (Electric Oven) -- 3.4.1.6 Dry Beans Grading and Storage -- 3.5 Oil Palm -- 3.5.1 Processing of Palm Oil -- 3.5.1.1 Sterilization -- 3.5.1.2 Digestion -- 3.5.1.3 Pressing -- 3.5.1.4 Clarification -- 3.5.1.5 Purification and Storage -- 3.5.1.6 Refining -- 3.5.1.7 Chemical Refining -- 3.5.1.8 Degumming -- 3.5.1.9 Bleaching -- 3.5.1.10 Deodorization and Polishing -- 3.5.1.11 Physical Refining -- 3.5.1.12 Fractionation -- References -- 4: Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology -- 4.1 Introduction -- 4.2 Definition of Omega-3 Fatty Acids -- 4.3 Sources of Omega-3 Fatty Acid -- 4.4 Omega-3 Fatty Acids as Nutraceuticals -- 4.5 Biosynthesis of Omega-3 Fatty Acids -- 4.6 Health Benefits of Omega-3 Fatty Acids -- 4.7 Foods Fortified with Omega-3 Fatty Acids -- 4.8 Conclusion -- References -- 5: Taizzy Smoked Cheese: Updated Information -- 5.1 Introduction -- 5.2 Cheese Production in Yemen -- 5.3 Smoking of Food -- 5.4 Taizzy Smoked Cheese -- 5.4.1 Taizzy Smoked Cheeses Processing -- 5.4.2 Clot Milk Preparation -- 5.4.3 Smoking Wood -- 5.4.4 Processing Method of Taizzy Smoked Cheeses -- 5.4.5 Chemical Composition of Taizzy Smoked Cheese.

5.4.6 Mineral Compositions in Taizzy Smoked Cheese -- 5.4.7 Microbial Content in Taizzy Smoked Cheese -- 5.4.8 Hygienic Conditions of Taizzy Smoked Cheeses -- 5.5 Conclusion -- References -- 6: Plant-Based Milk Substitutes: A Novel Non-dairy Source -- 6.1 Introduction -- 6.2 Types of Plant-Based Milk Substitutes/Non-dairy Alternatives -- 6.2.1 Almond Milk -- 6.2.2 Soy Milk -- 6.2.3 Peanut Milk -- 6.2.4 Rice Milk -- 6.2.5 Coconut Milk -- 6.2.6 Hemp Milk -- 6.2.7 Oat Milk -- 6.2.8 Cashew Milk -- 6.3 Process -- 6.4 Pre-treatment of Raw Material -- 6.4.1 Extraction -- 6.4.2 Separation -- 6.4.3 Formulation of Product -- 6.4.4 Homogenization -- 6.4.5 Storage and Shelf Life -- 6.5 Acceptability -- 6.6 Conclusion and Future Research -- References -- 7: Makhana: Dry Food and a Potential Aquatic Cash Crop -- 7.1 Introduction -- 7.1.1 Characteristics -- 7.1.1.1 Nature: Neutral -- Sweet and Sour -- Attributive to Kidneys and Spleen -- Morphology -- Root -- Leaf -- Flower -- Fruit -- Seeds -- 7.2 Composition and Uses -- 7.2.1 Uses -- 7.2.1.1 Snacks -- 7.2.1.2 Organic Herb -- 7.2.1.3 Food Preparation -- 7.2.1.4 Puja and Havan -- 7.2.1.5 Industrial Use -- 7.3 Origin and Distribution -- 7.3.1 Nutritional Value -- 7.3.2 Phytochemistry -- 7.3.3 Medicinal and Therapeutic Value -- 7.4 Species and Cultivars -- 7.4.1 Species -- 7.4.2 Cultivars -- 7.4.2.1 Swarna Vaidehi -- 7.4.2.2 Sabour Makhana-1 -- 7.5 Soil and Climate -- 7.5.1 Soil -- 7.5.2 Climate -- 7.6 Area Production and Productivity -- 7.7 Propagation -- 7.7.1 Seed -- 7.7.2 Seed Viability and Storage -- 7.7.3 Seed Germination and Seedling Vigor -- 7.8 Cultivation -- 7.8.1 Preparation of Nursery and Transplanting -- 7.8.1.1 Preparation of Nursery -- 7.8.2 Field Preparation and Transplanting -- 7.8.2.1 Transplanting -- 7.9 Irrigation -- 7.9.1 Manuring and Fertilization -- 7.9.2 Weed Management.

7.9.3 Cropping System -- 7.10 Flowering, Floral Biology, and Pollination -- 7.11 Fruit Growth and Development -- 7.12 Pest and Diseases -- 7.12.1 Insect and Pest Management -- 7.12.2 Diseases -- 7.12.2.1 Leaf Blight Disease -- Management -- 7.13 Harvesting (Buharai) -- 7.14 Yield -- 7.14.1 Processing of Makhana Seeds -- References -- 8: Cereal β Glucan as a Functional Ingredient -- 8.1 Introduction -- 8.2 Structure and Sources of Cereal β Glucan -- 8.3 Physiochemical and Functional Properties -- 8.4 Biological Activity of β glucan -- 8.4.1 Hypochloesteromic Activity -- 8.4.2 Hypocholesteromic Activity -- 8.4.3 Anti Tumor Activity -- 8.4.4 Other Activity -- 8.5 Application in Food Industry -- 8.6 Conclusion -- References -- Part II: Food and Industrial Microbiology -- 9: Rediscovering Medicinal Activity and Food Significance of Shogaol (4, 6, 8, 10, and 12): Comprehensive Review -- 9.1 Introduction -- 9.2 Antimicrobial Activity -- 9.3 Anticancer Effect of Shogaol -- 9.4 In Vitro Studies -- 9.4.1 Anticancer Activity of Shogaol -- 9.5 In Vivo Studies -- 9.5.1 Anticancer Activity of Shogaol -- 9.6 Anti-ulcer Effect of Shogaol -- 9.7 In Vivo Studies of Anti-ulcer Activity of Shogaol -- 9.8 Antioxidant Activity -- 9.9 Neuroprotective Effect of Shogaol -- 9.10 Conclusion -- References -- 10: Exopolysaccharides Derived from Beneficial Microorganisms: Antimicrobial, Food, and Health Benefits -- 10.1 Introduction -- 10.2 Antimicrobial Activity -- 10.3 Antioxidant Effect of Exopolysaccharide -- 10.4 Antidiabetic Effect of Exopolysaccharide -- 10.5 Neuroprotective Effect of Exopolysaccharide -- 10.6 Cardiovascular Effect of Exopolysaccharide -- 10.7 Conclusion and Future Recommendations -- References -- 11: Biofilm Threat for Food Industry: An Approach for Its Elimination Using Herbal Food Components -- 11.1 Introduction -- 11.2 Biofilm and Its Composition.

11.3 Development of Biofilm -- 11.4 Historical Background of Biofilm -- 11.5 Biofilm-Forming Bacteria -- 11.6 Biofilm Resistance to Antimicrobial Agents -- 11.7 Natural Agents for the Elimination of Biofilm -- 11.8 Conclusion -- References -- 12: Cyanobacterial Exopolysaccharide as Natural Sources for Food Packaging Applications -- 12.1 Introduction -- 12.2 Edible Packaging -- 12.3 Biodegradable Versus Non-biodegradable Polymers -- 12.4 Sources of Exopolysaccharides -- 12.5 Cyanobacterial Exopolysaccharides -- 12.6 Conclusion -- References -- 13: Microbial Laccase Production and Its Industrial Applications -- 13.1 Introduction -- 13.2 Laccase Occurrence -- 13.3 Laccase Reaction Mechanism -- 13.4 Molecular Biology of Laccases -- 13.5 Heterologous Production of Laccases -- 13.6 Industrial Applications -- 13.6.1 Decolorization of Dyes -- 13.6.2 Degradation of Xenobiotics (Bioremediation) -- 13.6.3 Effluent Treatment -- 13.6.4 Food Industry -- 13.6.4.1 Wine Stabilization -- 13.6.4.2 Baking Industry -- 13.6.5 Pharmaceutical Industry -- 13.6.6 Biosensors -- 13.7 Future Possibilities -- 13.8 Conclusion -- References -- 14: Contribution of Lichens in Rectification of Alcohol-Induced Liver Damage: Preventive or Curative -- 14.1 Introduction -- 14.2 What Happens to Liver on Alcohol Consumption? -- 14.3 Lichens and Their Secondary Metabolites Against Liver Ailments -- 14.4 Some Lichens Proved Efficient in Management of Alcohol-Induced Liver Damage -- 14.4.1 Cladonia rangiferina -- 14.4.2 Flavoparmelia caperata -- 14.4.3 Ramalina conduplicans -- 14.5 Conclusion -- References -- 15: Microbial Production and Applications of L-lysine -- 15.1 Introduction -- 15.2 Amino Acid Production -- 15.2.1 Chemical Synthesis -- 15.2.2 Microbial Pathways -- 15.3 Fermentation Processes for L-lysine Production -- 15.3.1 Batch Production -- 15.3.2 Fed-Batch Production.

15.3.3 Continuous Production.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food industry and trade-Technological innovations.

Food-Biotechnology.

Added Author:

Mishra, Raghvendra Raman.

Adetunji, Charles Oluwaseun.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2020

Publication Information:

Singapore :

Springer Singapore Pte. Limited,

2020.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.00684	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

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.

Author Notes

Dr. Pragya Mishra is presently working as Assistant Professor of Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University. Dr. Pragya completed her Master degree in Food Technology in the year 2010 from Centre of Food Technology, University of Allahabad with distinction. She did her dissertation research on; "Feasibility studies for enhancement of sensory attributes of pearl millet weaning food by fermentation", under the supervision of Prof. Latha Sabikhi, National Dairy Research Institute, Karnal, Haryana. She had been qualified University Grant Commission National Eligibility Test Examination and awarded by Doctor of Philosophy in Food Technology from Centre of Food Technology, Institute of Professional Studies, University of Allahabad, India in year 2017, title on "Isolation and molecular characterization of edible Spirulina species under different abiotic stress condition and evaluation of their food supplement" under the supervision of Prof. Sheo Mohan Prasad, University of Allahabad. She worked as Senior Research Fellow of Uttar Pradesh Council of Agricultural Research funded project under the guidance of Prof. Neelam Yadav, Director-Center of Food technology, University of Allahabad. She had received an accession number (GenBank: KM407008.1) from National Center of Biotechnology Information, USA for new isolates of Spirulina maxima species from cyanobacterial isolates collected from the paddy fields of Prayagraj (Soraon) region targeting specific 16sRNA gene. She had got A patent on Potato flakes energy bar (Application no. - 201711014441). She has published more than 20 international and national papers in peer reviewed journals and 4 edited books and contributed in several chapters in international books. She had received MFPA Technology, 2018, Young Scientist award, organized by Banaras Hindu University. She is Life Time Member "All India Medical Laboratory Technologists Association" New Delhi and "Society of Bacteriophage" Varanasi and member of Association of Food Scientists & Technologists India. Dr. Mishra is also Editor of International journal of academic research and development (ISSN.2395-1737).
Dr. Raghvendra Raman Mishra, is working as Assistant Professor of Medical Lab. Technology, DDU KAUSHAL KENDRA, RGSC and Warden of Shivalik Hostel (Received Best Hostel Award, since 2016 to 2019) of South Campus, Banaras Hindu University from academic session 2016. Dr. Mishra recived his Master''s degree in Biomedical Technology in the year 2005 from Jiwaji University, Gwalior. He had completed his project from Virology Laboratory, School of Life Sciences Jawaharlal Nehru University, New Delhi. He earned his Ph. D. (2009) in Biomedical Technology from Molecular Oncology Laboratory, Department of Surgical Oncology, Institute of Medical Sciences, Banaras Hindu University, Varanasi. He then went to Thyrocare Technologies Limited, Navi Mumbai as Officer-Central Processing Lab (2010). In 2011 he joined post doctoral research associate at Bacteriophage Research Lab, Department of Microbiology, Institute of Medical Sciences, Banaras Hindu University, Varanasi. Since 2012-2015 he had given his duties as Assistant Professor in an affiliated institute at Department of Biotechnology (Institute Code 641) and appointed as Group Leader of Controller of Examination of Dr. APJ Abdul Kalam Technical University, Lucknow. With these 12 years of research and teaching experiences, his area of specializations are Biomedical Technology, Biotechnology, Bioinformatics, Cancer Biology, Microbiology, Molecular Biology and Food Biotechnology. He had published more than 50 National and International Peer Reviewed Papers. He had received grant from Department of Science and Technology, Government of India funded project of Rapid Grant for Young Investigator (2010). He did course of "General Course on Intellectual Property Right" from World Intellectual Property Organization, (WIPO). He had received Fellowship of University Grant Commission, Indian Council of Medical Research & Council of Scientific and Industrial Research New Delhi at various stage of his research. He is Life Time Member of "The Cytometry Society" Hyderabad & "All India Medical Laboratory Technologists Association" New Delhi and "Society of Bacteriophage" Varanasi. He is an Associate editor of Journal of Applied Pharmaceutical Science and Research (ISSN. 2581-5520) and Editor of International journal of academic research and development (ISSN. 2395-1737).

Charles Oluwaseun Adetunji (Ph.D) is a Faculty member at the Microbiology Department, Faculty of Science, Edo University Iyamho (EUI), Edo State, Nigeria, where he utilized the application of biological techniques and microbial bioprocesses for the actualization of sustainable development goals and Agrarian revolution, through quality teaching, research, and community development. He is presently the Ag. Director of Intellectual Properties and Technology Transfer; Chairman Committee on Research Grant and Associate Professor of Microbiology and Biotechnology at EUI. He has won several scientific awards and grants from renowned academic bodies like Council of Scientific and Industrial Research (CSIR) India, and Department of Biotechnology (DBT) India, The World Academy of Science (TWAS) Italy, Netherlands Fellowship Programme (NPF) Netherlands, The Agency for International Development Cooperation; Israel, Royal Academy of Engineering, UK among many others. He has filled several scientific patents on Bioherbicides, Biopesticides, Nanobiosurfactants, Nanobiopesticdes and many more. He has published over 150 scientific journals and conference proceedings in international and local refereed journals. He is currently editing several Biotechnology text book with Elsevier. The breadth of his scholarly contributions to research are evident from his contributions, which cover topics relating to food security, Agriculture and Environmental sustainability. His research interest includes Microbiology, Biotechnology, Post-harvest management, and Nanotechnology. He is an editorial board member of many international journals and serves as a reviewer to many double-blind peer review journals like Elsevier, Springer, Francis and Taylor, Wiley, PLOS One, Nature, American Chemistry Society, Bentham Science Publishers etc. He is a member of many scientific and professional including bodies like American Society for Microbiology, Nigerian Young Academy, and, Biotechnology Society of Nigeria, Nigerian Society for Microbiology. He has won a lot of international recognition and also acted as a keynote speaker delivering invited talk/ position paper at various Universities, research institutes and several centers of excellence which span across several continent of the globe. He has over the last fifteen years built strong working collaborations with reputable research groups in numerous and leading Universities across the globe. He is the convener for Recent Advances in Biotechnology, which is an annual international conference where renown Microbiologist and Biotechnologist come together to share their latest discoveries. He is the Founder & CEO of BECTIK Biotechnology and Nanotechnology Company. His Biotechnology Company consist a team of leading academics in their fields and thrive to deliver solutions all around Bio & Nanotechnology. The company also deliver solutions that are tailored to your business needs and for anyscale.