Innovations in Food Processing Technologies
Contents: 1. Mass transfer kinetics of osmotic dehydration of bamboo shoots/Monisha Choudhury, Kshirod Kumar Dash and Laxmikant S. Badwaik. 2. Modelling of infrared drying kinetics of cherry pepper/Sujata Jena, R. Lalmuanpuia and S. Tholemfhuang. 3. Study of swelling kinetics of chhana ball during cooking in hot water and model development/Hemanta Chutia, Rishab Dhar, Manuj Kumar Hazarika. 4. Effect of non-conventional drying techniques of food products/Pranjal Pratim Das, Preetisagar Talukdar, Sourav Chakraborty and Manuj Kumar Hazarika. 5 Casein and casein-ag conjugated nanoparticles: synthesis characterization and application as an active ingredient in edible bilayer film/Anupama Bora, Poonam Mishra. 6. Quality characteristics of jackfruit (Artocarpus heterophyllus) seed flour and its suitability for the preparation of dumplings/Maibam Baby Devi, Pushpa Shukla and S. C. Deka. 7. Impact of additives on antioxidant potential of different commercially packaged tea samples: a comparative study/Sumita Das, Gourab Chatterjee. 8. Bioactive peptides from milk: functionality and health benefit in disease management/Raj Kumar Duary and FalguniPatra. 9. Studies on some characteristics of cassava cultivar of Manipur, India/Singamayum Khurshida, Sankar Chandra Deka. 10. Development of value added dried kiwi fruit product using: a novel freeze-drying technique/Niladri Chakraborty, Rajat Chakraborty, Asit K. Saha. 11. Application of ultrasound and high-pressure homogenization in development of biopolymer based packaging material/Prarthana Dutta, Laxmikant S. Badwaik. 12. Effects of Ohmic heating on different liquid food materials/Hilal A Makroo and Brijesh Srivastava. 13. Effect of ultrasound-assisted treatment on postharvest quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India/Sasikumar, R and Sankar Chandra Deka. 14 Application of cold plasma technology in food processing/Nishant R Swami Hulle. 15. Extraction, identification and utilization of pigments extracted from citrus wastes/Shukla P.S, Gawande S. and Avanish Kumar. 16. Preparation of Shrikhand Blended with (Soy milk and buffalo milk curd) and its quality evaluation/Priyadarshini, Prachi shukla, Priyanka Shukla. 17. Exploitation of Sunderbans Algae: an alternative resource and untouched potential in food products/Debabrata Bera, Lakshmishri Roy and Prasenjit Pramanick. 18. Production technology of jackfruit flour as a functional ingredient/G. Mohan Naik, P. Vasantha Kumari, R. Jaganmohan Sandeep Janghu and Asish Rawson. 19. Post-harvest handling and solar drying of banana for rural areas of Assam/S. Gope, A.B. Das, M.K. Hazarika, D.C. Baruah, H.K. Lahkar. 20. Formulation of soup mix using okara and resistant starch/Beauty Brahma, Nandan Sit. 21. Nutrient and antioxidant properties of value added king Chilli (Capsicum chinense) products/Aparna Kuna, Manas Ranjan Sahoo, Sowmya. M, Premi Devi , Mayengbam, Sreedhar. M. and Shinglai Tholemfhuang. 22. Electrochemical biosensing of pesticide residue in produce using glutathione-S-transferase catalyzed detoxification reaction/Himadri Borah, Rekha Rani Dutta, Sudarshan Gogoi and Panchanan Puzari. 23. Effect of passion fruit powder on rheological properties of gluten free dough/Duyi Samyor, Sankar Chandra Deka, Amit Baran Das. 24. Effect of acetylation on the physicochemical properties of culinary banana (Musa ABB) starch/Kironmoyee Dihingia and Sankar Chandra Dekaa. 25. Rheological Properties of extrudate pineapple fruit/Leather Parul, Amit Baran Das. 26. Evaluation of starch modification by vibrational spectroscopy: a case study for malted rice flour/Dipsikha Kalita and Brijesh Srivastava. 27. Qualitative phytochemical characterization of sea buckthorn (Hippophae salicifolia D. Don) plant parts from North-East India/Chitta Ranjan Barik, Sukumar Purohit, Lingaraj Sahoo and Vaibhav V. Goud. The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc. and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.