Research and Technological Advances in Food Science

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner.

Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science.

Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain.

1. Food and human health: An outlook of journey of food from hunger satisfaction to health promoting agent 2. Recent advances in personalized food and nutrition 3. Advances in meat processing and product development 4. Application of microbial enzymes for the tenderization of meat 5. Seafood nutraceuticals: Health benefits and biofunctional properties 6. Feruloylated oligosaccharides- emerging natural oligosaccharides for human health: Production, Structural Characterization, Bioactive Potential, and Functional Food Applications 7. Applications of Enzymes in Food Processing 8. Prospects for food applications of products from microorganisms 9. Development of prebiotic and probiotic non-dairy products 10. Prospects of dairy and vegetables based food products in human health: Current status and future directions 11. Edible mushrooms: nutritional composition and medicinal benefits for improvement in quality life 12. Extraction of bioactive compounds from plants by means of new environmentally friendly solvents 13. Microbial antagonistic in post-harvest management of fruit 14. Plant volatiles as bio-fumigants in food protection and infestation control 15. Technological advances in post-harvest management of food grains 16. Application of ultrasound in food processing 17. Nanomaterials for Nutraceuticals and preservative agents 18. Modern tools and techniques for bioactive food ingredients

• Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits
• Highlights current research and technological advances in food science related to health
• Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities