CRC Press Innovative Food Science and Emerging Technologies: The Science Behind Health

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more. Review   "The Editors of the book ‘Innovative Food Science and Emerging Technologies’ categorized the contents into four parts. The medicinal properties of the H. erinaceus, the hedgehog mushroom in the treatment of peripheral injury has been put forth with the experimental procedure. Probiotics improve the intestinal health and stimulate the immune system. The history and the effect of probiotics on health, mechanism of action, the probiotic food products are well summarized. The novel properties of enzymes from aquatic sources in food industry for example protease, lipase, chitinase and chitonase, alginate, lyase and agarase, carrageenases, extremozyes with their properties and their future prospects are explained explicity in chapter 3. The readers will get insights into immense potentials of Musa paradisiaca on health, the nutritional properties, variety of value added products with banana flour, noodles, the plantain starch and bioactive compounds in banana peel. The role of Type III resistant starch and flour of culinary banana with their properties and sensory quality  of brown breads is posited in chapters 4 and 5.   Part II of the book takes into the journey of proteins, aminoacids, oils and safety of food and food products. The wide applications of fish gel in food industry; peptide derivates from seafood processing waste by enzymatic hydrolysis, their bioactive properties including antihypertensive, antioxidant, anticoagulate and microbial activity, oxidative stability of fish oil microencapsules with organo essential oil is put forth with illustrations, figures and experimental procedures through chapters 6 to 8. The biological, chemical and physical factors affecting meat quality; the laws and regulations in India with respect to livestock industry and export laws by various organizations is briefly summarized. The source of occurence of acrylamide, toxicity level in the food experimental procedures to confirm the presence and detoxication methods is briefed in an understandable manner to the readers.   Novel post harvest technologies such as irradiation, pulsed light, pulsed electric field, ultrasound and high pressure processing that help retain the nutritional value in the development of ready to eat food products is highlighted with references. Ionizing radiation treatment and hurdle technologies for preserving foods to extend shelf life and maintain food sensory qualities is gaining popularity in recent years is discussed explicitly. Radio frequency heating is another field of emerging technology in food preservation. The major technological aspects and its current applications is well explained in terms of the fundamental principle, mechanism and process parameters, factors affecting the dielectric properties of foods and equipment design. Various encapsulation methods and its applications in the encapsulation of bioactive food ingredients; electrospinning method, a nutraceutical deli