Fundamentals of Food Processing and Preservation

by Anjum Ayoub, Fozia Hameed, Nadira Anjum

ISBN: 9789359198859
View Ebook
Imprint : Daya Publishing House
Year : 2025
Price : Rs. 5595.00
Biblio : x+158p., tabls., figs., col., ind 25 cm

Author Profile

Dr. Anjum Ayoub did his Ph.D. in Food Science and Technology from SKUAST Jammu (J&K). M.tech in Food Processing & Technology from Gautam Buddha University Greater Noida (U.P) and B.Tech in Food Technology from Islamic University of Science and Technology, Pulwama, Kashmir (J&K). Dr. Anjum Ayoub received CSIR-Senior Research Fellowship during Ph.D. and many several fellowships during his school days as well as in higher studies. He has published several research articles including book chapters in reputed national as well as in international journals and books respectively. Dr. Fozia Hameed did her Ph.D. in Food Science and Technology from SKUAST Jammu (J&K). M.Tech Food Technology (Food safety and Standards) from Sam Higginbottom Institute of Agriculture, Technology and Sciences (U.P) and B.Tech. in Food Technology from Islamic University of Science and Technology, Pulwama, Kashmir (J&K). Dr. Fozia Hameed received CSIR-Senior Research Fellowship during Ph.D. and many several fellowships during her school days as well as in higher studies. She has published several research articles including book chapters in reputed national as well as in international journals and books respectively. Ms. Nadira Anjum is pursuing her Ph.D. in Food Science and Technology from SKUAST Jammu (J&K). She has done M.Tech in Food Technology (Food process engineering) from Sam Higginbottom Institute of Agriculture, Technology and Sciences (U.P) and B.Tech in Food Technology from Islamic University of Science and Technology Pulwama Kashmir (J&K). Ms. Nadira Anjum is receiving ICMR-Senior Research Fellowship in her Ph.D. also she has received several fellowships during her school days as well as in higher studies. She has published several research articles including book chapters in reputed national as well as in international journals and books respectively.

About The Book

This textbook is expected to be extremely useful to a wide variety of scholars and professional pertaining to many varied streams of science and technology. Postgraduate students and research scholars of Food Science & Technology, Nutrition & Food Science, Home Economists; Catering & Nutrition Schools: Quality Nutrition Breeding Studies, in particular, will benefit from the wealth of knowledge provided in the book and excellent reference content.This book covers the syllabi offered by various Indian state agricultural and traditional universities at under and post graduate levels. It also covers the syllabi of JRF, SRF, ARS, NET and departmental competitive examinations in the concise manner. This book covers a wide range of topics including food processing principles and applications; conventional and innovative food preservation technologies; food bio-preservation; use of enzymes for food preservation; basics and applied concepts of edible packing for food preservation; recent trends in active, smart and intelligent packaging for food products; food freezing technologies; use of biotechnology in food processing; hurdle technology; nanotechnology in food processing, challenges, and opportunity; and a very logically derived conclusion. All chapters of the book are comprised of fundamental information.

Table of Contents

Foreword v Preface vii 1. Food Processing Principles and Applications 1 Anjum Ayoub, Fozia Hameed, Jagmohan Singh, Kundan Veer Singh & Nadira Anjum 2. Conventional technologies for food preservation 13 Fozia Hameed, Anjum Ayoub, Neeraj Gupta & Nadira Anjum 3. Innovative Technologies for Food Preservation 40 Rukhsana Rahman, Neeraj Gupta, Meenakshi Trilokia, Fozia Hameed, Nadira Anjum & Anjum Ayoub 4. Food Bio-preservation 54 Shafaq Javid, Anju Bhat, Entesar Hanan, Nadira Anjum, Fozia Hameed & Anjum Ayoub 5. Enzymes for Food Preservation 65 Insha Rasool, Vikas Sharma, Nadira Anjum, Fozia Hameed, Anjum Ayoub and Rukhsana Rahman 6. Basic and Applied Concepts of Edible Packaging for Food Preservation 78 Chavan R. F., Sakhale B. K. and Anjum Ayoub 7. Recent Trends in Active, Smart and Intelligent Packaging for Food Product 93 Nadira Anjum, Anju Bhat, Fozia Hameed, Anjum Ayoub, Mohd. Aaqib Sheikh and Rukhsana Rahman 8. Food Freezing Technologies 104 Anjum Ayoub, Kundan Veer Singh, Monika Sood, Fozia Hameed & Nadira Anjum x 9. Biotechnological Role in Food Processing 115 Madhvi Sharma, Fozia Hameed, Nadira Anjum and Anjum Ayoub 10. Hurdle Technology 123 Anjum Ayoub, Kundan Veer Singh, Jagmohan Singh, Fozia Hameed, Nadira Anjum 11. Nanotechnology in Food Processing 132 Anjum Ayoub, Kundan Veer Singh, Julie D. Bandral, Fozia Hameed & Nadira Anjum 12. Challenges, Trends and Opportunities in Food Processing 142 Anjum Ayoub, Kundan Veer Singh, Jagmohan Singh, Fozia Hameed & Nadira Anjum1 Index 157