NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION
This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.
Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.
เกี่ยวกับผู้แต่ง
Anand Prakash, Ph D is an assistant professor in the Department of Bioscience & Biotechnology, Banasthali Vidyapith, Rajasthan, India. He has five years of industrial experience, as well as teaching and research. He has published ten research papers, four book chapters, and five presentations in conferences and guest lectures.
Arindam Kuila, Ph D is an assistant professor in the Department of Bioscience & Biotechnology, Banasthali Vidyapith, Rajasthan, India. He was awarded a Petrotech research fellowship in 2008 and has one Indo-Brazil collaborative project funded by the Indian Department of Biotechnology. He has published ten books, 18 book chapters, 33 papers in peer-reviewed journals, and filed six patents.
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