Bio-Processing of Foods
Contents: Preface. I. Bio-processes for value added products: 1. Potential applications of lactic acid bacteria in functional foods/Vandana Bali, P.S. Panesar, M.B. Bera and Varinder Kaur. 2. Microbial proteases: at the interface of academia and industry/M.L. Verma and A.K. Jana. 3. Traditional fermented cereal based alcoholic beverages/T.C. Bhalla and Navdeep Thakur. 4. Importance, nutritive value, role, present status and future strategies in fruit wines in India/V.K. Joshi and Vikas Kumar. 5. Genetically modified foods: foods for 21 century/Duni Chand. 6. Enzymatic preparation of high fructose syrup from Inulin/R.S. Singh. 7. Enzymatic degumming of crude rice bran oil/Richa Mishra, H.K. Sharma, B.C. Sarkar and Garima Sengar. 8. Screening of plum cultivars for preparation of ready to serve beverages/V.K. Joshi, Rakesh Sharma, G.S. Abrol and Radha Sharma. 9. Production of probiotic fruit juice and study of the storage stability at refrigerated temperature/Sayantan Khan, Arindam Haldar, Tahira Tabassum and Charanjiv Singh. II. Bio-safety and quality systems in food processes: 10. Biotechnological tools: potentials in food quality and safety/Shubhneet Kaur, P.S. Panesar, M.B. Bera and Reeba Panesar. 11. Food safety and quality role of uncertainty of measurement/Ajit Dua and S.S. Marwaha. 12. Biosensors in food processing/Vedpal Yadav, Neelam Gulia and Alka Sharma. 13. Biosensors for food safety: an overview/Minni Singh. 14. Indian food regulations: a landscape in transition/Neha Singh and Jasvir Singh. 15. Effect of packaging and anti-oxidant on storage quality of enzymatically extracted olive oil/Rakesh Sharma, P.C. Sharma and V.K. Joshi. 16. Structure and functionality of wheat gluten proteins/B.S. Khatkar. III. Bio-preservation and bio-packaging of food products: 17. Bacteriocins of lactic acid bacteria in biopreservation and food safety/R.K. Malik and Gurpreet Kaur. 18. Biopreservation: a novel approach to food preservation/B.S. Bisht, Anil Kumar and Gurmukh Singh. 19. Present status of exploitation of microbial polymers for biodegradable plastic/S.S. Thorat. 20. Nanotechnological applications in food processing and packaging/P. Nazni. 21. Efficacy of plant extracts on shelf life of Guava (Psidium guajava L.) cv. Allahabad Safeda/A.A. Malik, Anju Bhat and Rajkumari Kaul. IV. Bio-processing and bio-management of agro-industrial waste: 22. Diverse cellulases and hemicellulases for bioconversion of agro-residues into ethanol/Rohit Soni, Asiya Nazir, Manju Sharma and B.S. Chadha. 23.Ethanol production from fruit residues-prospects and problems/H.S. Oberoi, S.K. Sandhu, Neha Babbar, S.S. Dhjaliwal and Ujjal Kaur. 24. Development of Alcoholic beverage by utilizing whey/L.S. Badwaik, Rohit Kapoor, Rahul Saxena and Rahul Agarwal. 25. Optimization of processing parameters for cloudy Kiwifruit juice using enzymes/Surabhi Sharma and Devina Vaidya.
This volume covers the most comprehensive and recent advances in the form of review and research papers exploring the new horizons in bioprocessing of foods. This indispensable outcome is the result of combined efforts of different academic credentials in the area of food technology and biotechnology. This volume focuses on the applications of biotechnology especially its latest innovations in food processing. To make the concept more clear, the contents of this treatise have been divided into following sections: Bio processes for value added products, Bio-safety and quality systems in food processing, bio-preservation and bio-packaging of food products, Bio-processing and -management of Agro industrial waste.
This book is illustrated with tables, figures along with latest references. It presents the basic and applied aspects from all the possible facets to serve as a text-cum-reference book. The manuscript is incomparable resource for the food technologists, biotechnologists, fermentation technologists, biochemical engineers, nanotechnologists, nutritionists, dairy technologists, microbiologists and students of these disciplines.
