Biotechnical processing in the food industry : new methods, techniques, and applications / edited by Deepak Kumar Verma, PhD, Ami R. Patel, PhD, Kawaljit Singh Sandhu, PhD, Ashish Baldi, PhD, Sandra Garcia, PhD.

Nonconventional Technologies: Promising Stabilization Methods for the Fresh Dairy Sector / Valentina Lacivita, Amalia Conte, and Matteo Alessandro Del Nobile -- Bulgarian White-Brined Cheese: Beneficial Microbiotaand Technology for Development of New Functional Foods / Svetla Trifonova Danova, Veronica Pencheva Nemska, Nelly Vladova Georgieva, and Rositsa Vasileva Tropcheva -- Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods / Majid Nooshkam and Afshin Babazadeh -- Assessment of Quality of Confectionery Products Using Electronic Nose Technology / Sayantani Dutta and Paramita Bhattacharjee -- Supercritical Carbon Dioxide (SC-CO2) Extractionof Piperine: A Green Extraction Method for Biomolecule of Therapeutic Importance / Paramita Bhattacharjee, Kaninika Paul, and Sayantani Dutta -- Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development / Kirubanandan Shanmugam, Deepak Kumar Verma, Mamta Thakur, Ramandeep Kaur, Kawaljit Singh Sandhu, and Maninder Kaur -- Metabiotics as Functional Metabolites of Probiotics: An Emerging Concept and Its Potential Application in Food and Health / Barkha Singhal and Neelima Chaudhary -- Bacteriocins: Biosynthesis, Production, Purification, and Its Potential Applications in Food and Human Health / Sushma Gurumayum, Sushree Sangita Senapati, Prasad Rasane, Kajal Dhawan,Sawinder Kaur, Jyoti Singh, and Damanpreet Kaur -- Microbial Chitin Extraction From Waste Chitin: An Eco-Friendly Approach for Emerging Biotechnological Processes and Industrial Application / S. Pavan Kumar and Sancharini Das.

"This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry. Topics include New, innovative, and promising nonconventional biotechnical food processing, beneficial microbiota and technology development of new functional foods, safety regulations and applications for dairy-based functional foods, quality assessment using electronic nose technology, new extraction methods of therapeutic biomolecules, green and eco-friendly approaches for emerging biotechnological processes and industrial applications. The editors have brought together an excellent group of national and international contributors at the forefront of food bioprocessing technology to produce a valuable reference resource for researchers, academicians, students, practitioners, and others in the food, nutrition and health industry."-- Provided by publisher.

OCLC-licensed vendor bibliographic record.