State-of-the-Art Technologies in Food Science
Human Health, Emerging Issues and Specialty Topics
Innovations in Agricultural & Biological Engineering Series

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods.

The book is divided into several sections, covering:

? Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention.

? Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products.

? Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods.

The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.

Fruits, Vegetables, and Grains: Their Peels and Fiber for Better Human Health. Health Prospects of Bioactive Peptides Derived from Seed Storage Proteins. Mushrooms as a Novel Source of Antihyperlipidemic Agents. Emerging Foodborne Illnesses and Their Prevention. Functional Medicinal Values of Fenugreek: A Review. Fruits as a Functional Food. Functional Fermented Dairy Products: Review: Concepts and Current Trends. Whole Wheat Flour: Stability Issues and Challenges. Physicochemical Properties and Quality of Food Lipids. Methods for Food Analysis and Quality Control. Interventions of Ohmic Heating Technology in Foods.

Murlidhar Meghwal, PhD, is a distinguished researcher, engineer, teacher, and consultant. He is currently Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India. He was formerly a professor at the Centre for Incubation, Innovation, Research and Consultancy (CIIRC) at the Jyothy Institute of Technology, Bengaluru, India. Dr. Meghwal is currently working on the characterization of instant coffee powder; development of nutrient and fiber rich functional cookies from fruit fibers residues; developing inexpensive, disposable, and biodegradable food containers using agricultural wastes; and quality improvement, quality attribute optimization, and freeze-drying of milk. He has authored or edited six books in the field of food technology, food science, food engineering, dairy technology, and food process engineering and has published many research papers. He is a reviewer and an editorial board member of several journals. He has attended many national and international workshops, seminars, and conferences.

Dr. Meghwal received his BTech degree in Agricultural Engineering from the College of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural University, Hyderabad, India. He received his MTech. degree in Dairy and Food Engineering from the Indian Institute of Technology Kharagpur, West Bengal, India; and his PhD degree in Food Process Engineering from the Indian Institute of Technology Kharagpur. Dr. Meghwal was actively involved in establishing the Food Technology Program (MTech.) at the Centre for Emerging Technologies at Jain University, Bengaluru, and he acted as course coordinator, placement in-charge, and head. He earlier worked as a research associate at INDUS Kolkata (a rice parboiling, milling, and processing company) in the eastern part of the India on the development of a quicker and industrial-level parboiling system