Technologies for Value Addition in Food Products and Processes

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation.

Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India.

With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

1. Rheology: A Tool to Predict Quality of Foods 2. Food Extrusion Technology and Products 3. Non-Thermal Plasma (NTP) Applications for Food Decontamination Technology 4. Refractance Window Drying and Its Applications in Food Processing 5. Enzyme Immobilization in Food and Agriculture: Principles, Practices, and Future Prospects 6. Aonla: Composition, Medicinal Properties, Processing, and Food Applications 7. Traditional Technology of Fish Preservation in Northeast India 8. Advances in Fish Processing Technology 9. Nutritional Values and Processing of Tropical Tuber Crops 10. Bioethanol Fermentation: The Path Forward for Eco-Friendly and Sustainable Development 11. Traditional Fermentation by the Rabha-Hasong, Mishing, and Karbi Communities of Assam and Prospects of Value Addition for Enhancement of Nutritional Qualities in Ethnic Foods 12. Rice Protein: Properties, Extraction, and Applications in Food Formulation 13. Application of Natural Biopolymer Films as Edible Coatings on Cut Fruits and Vegetables 14. Dry Fractionation of Legumes

Sankar Chandra Deka, PhD, is presently a Senior Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India.

Dibyakanta Seth, PhD, is presently an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.

Nishant R. Swami Hulle, PhD, is an Assistant Professor in Department of Food Engineering and Technology, Tezpur University, Assam, India.