Food Technology

FOOD TECHNOLOGY – APPLIED

RESEARCH AND PRODUCTION

TECHNIQUES

Editors : Muralidhar Meghwal,

Megh R. Goyal and Mital J. Kaneria

Publishers : CRC Press

Taylor & Francis Group

Year : 2018

No. of Pages : 349

Price : CHF: 130, USD: 127.909,

INR: 8872.03

The Book entitled “FOOD

TECHNOLOGY – APPLIED RESEARCH

AND PRODUCTION TECHNIQUES” consists

of five parts with 14 chapters. Part I deals

with the principles and practices of good

manufacturing processes in food industries.

It also deals with the funding agency that is

helpful to researchers and scientists. The

chapter about the various funding agencies

also gives valuable information on the steps

that should be followed for research funding.

Part II of the book deals with the latest

food technologies followed in the 21st century.

Chapter 3 gives a brief account on the use of

biopolymers instead of plastics that are nondegradable.

This chapter also gives an

overview on food packaging in the early 19th

century and 21st century. Chapter 4 gives an

idea on thermal processing that involves both

temperature and time required to eliminate

microbes from food products. It is an important

aspect that has to be followed in the

packaging industry. Low moisture content

provides shelf-life to the food product. The

thermo gram given in this chapter provides

valuable information that can be used as a tool

for food product designing. Chapter 5 deals

with the non-destructive methods to analyse

the internal quality of the food product.

Part III of the book is about the role of

antioxidants in food. In this part, there are

4 chapters that deal with the ill-effects of

free-radicals that cause damage to the

surrounding molecules. Plants and marine

algae that possess anti-oxidant properties

have been dealt in this part. In chapter 8,

efficient extraction procedure for omega-3-

PUFA from fish-oil has been discussed. In

chapter 9, the use of Terminalia chebula and

Terminalia bellerica as an anti-oxidant and

anti-bacterial agent has been dealt in detail.

Part IV of the book contains 2 chapters

that deal with the antimicrobial efficacy of

different solvent extracts of Salvadora and

Polyalthialongifolia. But, the chemical

constituents of the experimental plants

should be identified in order to gain full

knowledge on their antimicrobial effect.

Part V of the book consists of

3 chapters. In this, chapter 12 deals with the

isolation, validation and characterization of

major bioactive constituents from mango

ripe seed. The chemical structure of the

components is to be analysed in order to

calculate the biological potential. Chapter 13

involves isolation and characterization of

lycopene from tomato. The antioxidant and

antimicrobial effect of lycopene have also

been assessed.

Finally, the last chapter deals with food

processing using microbial control system.

On the whole, the full book gives the readers

the current scenario of research on food

technology, which will be useful to both

Botanists and Nutritionists doing research in

plants and plant products.

Gayathri, V.