Food Science and Technology

Contents: Preface. I. Grain processing. 1. Convenience foods from cereals and legumes/S.S. Arya. 2. Applications of extrusion cooking technology/Narpinder Singh and A.C. Smith. 3. Flour milling industry status in India/Vinod Kapoor. 4. Advances in structure and functionality of wheat gluten proteins/Bhupendar Singh Khatkar. 5. Identification of cereals and cereal derived foods using protein and DNA profiling techniques/Santosh Dhillon, Dharam Singh and Anita Ahlawat. 6. Processing and food uses of grain legumes/Umaid Singh. 7. Processing and utilization of coarse grains/Asha Kawatra. 8. Golden rice: a future staple for developing countries/Randhir Singh. II. Milk and milk products: 9. Technological advances in the production and preservation of traditional Indian milk products/Dharam Pal. 10. Application of reverse osmosis for concentration of milk/Dharam Pal. 11. Trends in technology of drying/Y.K. Yadav. 12. Quality management system in diary industry/C.M. Kappor and R.S. Dabur. 13. Quality assessment of dairy products/D.K. Thompkinson. 14. Advances in milk processing/R.S. Dabur and C.M. Kapoor. III. Fruits and vegetable processing: 15. Free radical scavenging enzymes and shelf life of fruits and vegetables/Dharam Singh and Santosh Dhillon. 16. Packaging of fresh fruits/J.K. Sandooja. 17. Postharvest management of horticultural crops/J.K. Sandooja. 18. Recent trends in the processing of fruits and vegetables in India/Susanta K. Roy. 19. Postharvest handling of fruits and vegetables/S.S. Dhawan. 20. Freezing of fruits and vegetables/S.S. Dhawan. 21. Dehydration of fruits and vegetables/SS. Dhawan. 22. Nutritional and medicinal value of under-exploited fruits/Suneel Sharma. 23. Utilization of under-exploited fruits for value added products/Suneel Sharma. 24. Biochemistry of fruit ripening/Santosh Dhillon, Dharam Singh and Rakesh Kumar. 25. Postharvest management of vegetable crops/J.L. Mangal and S. Lal. 26. Role of biotechnology in enhancing shelf-life of fruits/Randhir Singh. 27. Freeze-drying technique for food preservation/Saleem Siddiqui. 28. Food packaging/M.K. Garg. 29. Factors affecting potato chips quality/Bhupendar Singh Khatkar. IV. Meat and meat products: 30. Modified atmosphere packaging technology of meat food products/J. Sahoo. 31. Use of antioxidant vitamins in meat and meat products/J. Sahoo. V. Additives: 32. Enzymes in the modification and processing of plant foods/Dharam Singh, Santosh Dhillon and Rakesh Kumar. 33. Role of functional properties in food processing/Umaid Singh. 34. Antinutritional and toxic factors of food crops and their removal by processing/Umaid Singh. 35. Food biopreservatives/A.K. Singh and D.K. Thompkinson. 36. Use of antioxidants in food preservation/Saleem Siddiqui. VI. General: 37. Food processing industry in India: emerging scenario/S.S. Arya. 38. Formulated foods/G.R. Patil. 39. Thermal processing and food quality/Rajendra Singh. 40. Processing and packaging of honey/H.D. Kaushik and Ombir. 41. Nutritional and medicinal value of honey/Ombir and H.D. Kaushik. 42. Utilization of food industries wastes/S. Sehgal. 43. Hurdle technology for shelf stable food products/Joginder Singh Berwal. 44. Sensory evaluation of foods/G.R. Patil and Dharam Pal. 45. Nutritional considerations of processed foods/Umesh Kapil and Monika Obrah. 46. Nutritional and medicinal value of mushrooms/R.K. Madaan. 47. Requirements for pesticide residues analysis in foods/K.S. Sandhu and Usha Bajwa. 48. Integrated pest management in stored grains/Shiv K. Singal. 49. Management of food processing units/Atul Dhingra. 50. Marketing of processed food products: Indian scenario/Atul Dhingra. 51. Nutraceuticals and its implications on human health/Bhupendar Singh Khatkar. 52. Role of dietary fibre in human health/Bhupendar Singh Khatkar. Index.

"As the food-processing sector in India is growing rapidly, it was, therefore, felt appropriate to publish a book on 'Food Science and Technology'. The chapters in the book have been contributed by eminent scientists/academicians active in the areas of food science and technology. It is hoped that the book will serve as a useful reference material to both the students and professionals. The book aims to introduce students and professionals engaged in the area of food science and technology to the wide range of processing techniques and recent trends that are used in food processing. It covers vital areas including cereals, fruits and vegetables, milk and milk products, additives and other important chapters related to food science. The book attempts to explain each topic at a level that is easy to understand and implement. The book is divided into six parts and covers 52 chapters. Part I covers topics on grain processing. Part II deals with milk and milk products. Part III is devoted to fruits and vegetable processing. Part IV covers in detail the use of antioxidant vitamins and modified atmosphere packaging in meat and meat products. A detailed account of food additives is presented in Part V of the book. Several other important chapters are covered under Part VI of the book. In this section sixteen chapters are included covering interesting topics such as status of food processing industry in India, processing, packaging, nutritional and medicinal value of honey, nutritional and medicinal value of mushroom, utilization of food industries wastes, evaluation of pesticide residues in foods, integrated pest management in stored grains, nutraceuticals and its implications on human health, role of dietary fiber in human health, and management of food processing units.

The book can be used as a valuable reference text for the undergraduate and post-graduate level courses in the discipline of food science and technology. The book is also useful for the teachers and professional for understanding important aspects of food processing." (jacket)