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Research and Technological Advances in Food Science
- 1st Edition - November 30, 2021
- Editor: Bhanu Prakash
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 4 3 6 9 - 5
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 5 9 1 7 - 2
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and ma… Read more
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Request a sales quoteThe reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner.
Research and Technological Advances in Food Science
provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science.Research and Technological Advances in Food Science
is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain.- Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits
- Highlights current research and technological advances in food science related to health
- Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities
Researchers, food scientists, biochemists, pharmacologists, nutritionists. Policymakers as well as undergraduate and postgraduate students of Universities in the food science domains
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1: Food and human health: An outlook of the journey of food from hunger satisfaction to health-promoting agent
- Abstract
- Introduction
- Food as medicine: Functional food and nutraceuticals
- The drawback of functional or nutraceutical food and the need for research
- Use of modern science and technological approaches to enhance the bioactivity of food components: Sustainable approaches
- Regulation
- Conclusion
- References
- Chapter 2: Advances in personalized food and nutrition
- Abstract
- Introduction
- Fundamentals of personalized nutrition
- Personalized nutrition care model
- Personalized nutrition for athletic performance
- Challenges in personalized nutrition
- Conclusion
- References
- Chapter 3: Advances in meat processing technologies and product development
- Abstract
- Acknowledgments
- Introduction
- Global scenario of meat production and processing
- Conventional meat processing techniques
- Novel techniques for meat processing
- Advances in meat product development
- Conclusion
- References
- Chapter 4: Application of microbial enzymes for the tenderization of meat
- Abstract
- Introduction
- Meat tenderization methods
- Role of various factors responsible for meat toughness
- Role of collagen in meat tenderness
- Microbial collagenases and their characteristics
- Microbial collagenases as tenderizing agents
- Effects of microbial collagenase treatment on the physicochemical properties of meat
- Future research directions
- References
- Chapter 5: Seafood nutraceuticals: Health benefits and functional properties
- Abstract
- Introduction
- Health beneficial components from seafood
- Peptides and protein hydrolysates
- Glycosaminoglycans
- Collagen/gelatin
- Micronutrients
- Carotenoids
- Chitin/chitosan
- Bio-functional properties of seafood nutraceuticals
- Antioxidant potential
- Antiallergic potential
- Antimicrobial potential
- Anticoagulant properties
- Antiobese potential
- Neuroprotective potential
- Immunomodulatory effect
- Cardioprotective potential
- Anticancerogenic effect
- References
- Chapter 6: Feruloylated oligosaccharides-emerging natural oligosaccharides for human health: Production, structural characterization, bioactive potential, and functional food applications
- Abstract
- Introduction
- Importance of cell wall-bound phenolic acids in cereal cell wall
- Structure of feruloylated oligosaccharides
- Isolation of feruloylated oligosaccharides
- Purification and characterization of feruloylated oligosaccharides
- Health benefits of feruloylated oligosaccharides
- Metabolism of feruloylated oligosaccharides
- Food applications
- Conclusions
- Appendix: Common terminology for feruloylated oligosaccharides
- References
- Chapter 7: Applications of enzymes in food processing
- Abstract
- Acknowledgments
- Introduction
- Production of enzymes applied in food processing
- Enzymes of industrial interest applied in food processing and their impact on food quality
- Challenges and perspectives
- References
- Chapter 8: Prospects for food applications of products from microorganisms
- Abstract
- Introduction
- Isolation and identification of microorganisms
- Regulatory aspects and legal status
- Microorganism products and applications
- Microbial cell factories
- Technologies for microbial products: Synthesis
- Engineering microorganisms
- Nanotechnology
- Conclusion and perspectives
- References
- Chapter 9: Development of prebiotic and probiotic nondairy products
- Abstract
- Acknowledgments
- Introduction
- Prebiotics
- Probiotics
- Final considerations
- References
- Chapter 10: Prospects of dairy and vegetables-based food products in human health: Current status and future directions
- Abstract
- Introduction: An approximation to dairy and vegetable foods
- Metabolic syndrome
- Dairy-based foods with impact on metabolic syndrome and associated disorders
- Vegetable-based foods with effect on metabolic syndrome and related pathologies
- Conclusions
- References
- Chapter 11: Edible mushrooms: Nutritional composition and medicinal benefits for improvement in quality life
- Abstract
- Acknowledgment
- Introduction
- Edible mushrooms: An overview
- Nutritional value of edible mushrooms
- Therapeutic importance of edible mushrooms
- Mechanism of action of mushroom polysaccharides and bioactive components
- Initiative for patenting edible mushrooms in therapeutic applications
- Conclusions and future perspectives
- References
- Chapter 12: Extraction of bioactive compounds from plants by means of new environmentally friendly solvents
- Abstract
- Acknowledgments
- Introduction
- Amphiphilic compounds as emerging solvents
- Ionic liquids as green solvents in the extractive process
- Deep eutectic solvents and natural deep eutectic solvents: A new generation of green solvents
- Final remarks
- References
- Chapter 13: Microbial antagonists in postharvest management of fruit
- Abstract
- Introduction
- Postharvest losses and pathogens
- Microbial control strategies for postharvest diseases
- Mechanisms of actions of microbial antagonists
- Application of microbial antagonists against postharvest pathogens
- Conclusions
- References
- Chapter 14: Plant volatiles as bio-fumigants in food protection and infestation control
- Abstract
- Introduction
- Terminologies and the scope of this chapter
- Functions of plant volatiles in food preservation and infestation control
- Stabilization and delivery methods of plant volatiles
- Characterization of encapsulation/adsorption matrices, delivery systems, and release profile
- Closing remarks
- References
- Chapter 15: Technological advances in postharvest management of food grains
- Abstract
- Acknowledgment
- Introduction
- Postharvest losses in food grain
- Technological advances to reduce the postharvest losses: Current state-of-the-art
- Conclusion and future trends in reducing postharvest losses of food grain
- References
- Chapter 16: Application of ultrasound in food processing
- Abstract
- Acknowledgments
- Introduction
- Ultrasound
- Impact of ultrasound on microorganisms
- Impact of ultrasound on food properties
- Enzymatic contents after ultrasound application
- Impact of ultrasound on nutrients and bioactive compounds
- Sensorial aspects of food treated by ultrasound
- Final considerations
- References
- Chapter 17: Nanomaterials for nutraceuticals and preservative agents
- Abstract
- Introduction
- Technologies used in the production of nanomaterials
- Nanomaterials (nanoformulations) used in the food industry
- Nanomaterials for nutraceuticals
- Nanomaterials for preservative agents
- Nano-food additives (nano inside)
- Food packaging (nano outside)
- Conclusion
- References
- Chapter 18: Modern tools and techniques for bioactive food ingredients
- Abstract
- Introduction
- Obtainment of bioactive ingredients
- Phytochemical characterization
- Protection/stabilization
- Conclusions and new perspectives
- References
- Index
- No. of pages: 496
- Language: English
- Edition: 1
- Published: November 30, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128243695
- eBook ISBN: 9780323859172
BP
Bhanu Prakash
Bhanu Prakash is an assistant professor in the Department of Botany, Institute of Science at the Banaras Hindu University in Varanasi, India. With more than 10 years of research experience in the field of food sciences, he is the author of over 80 publications and has served as a reviewer of several internationally reputed journals. He has received recognition by the Linnean Society in London, the National Academy of Agricultural Sciences in New Delhi, India, the Young Scientist Awards by the National Academy of Sciences, India, and the Association of Food Scientists and Technologists in Mysore, India. He is an active member of various organizations including the National Academy of Sciences, India, the Society of Biological Chemists, the Indian Botanical Society, and the Association of Food Scientists and Technologists.
Affiliations and expertise
Assistant Professor, Department of Botany, Institute of Science, Banaras Hindu University, India