Bioprocessing of Food & Byproducts for Nutritional & Industrial Uses

Bioprocessing of Food & Byproducts for Nutritional & Industrial Uses

by K.K. Singh, M.K. Tripathi, S. Mangaraj
  • ISBN: 9789388892094
  • Binding: Hardbound
  • Year: 2020
  • Language: ENGLISH
PRICE:  US $ 100.00
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Bioprocessing of Food and By-products for Nutritional and Industrial Uses describes the synergistic approaches for bioprocessing of food and by-products for nutritional and industrial Uses. The main focus of the book on nutrition and engineering aspects of bioprocessing , including advanced food processing techniques and bioproduct development, food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes . challenges and opportunities facing the by –product manufacturing industry are also discussed. Coverage is far – reaching and includes : Synergistic Approaches for Bioprocessing of Food and by – products for Nutritional and industrial Uses : Overview of Food Bio-processing ; Applications of Cryogenics for processing and preservation of Food; Advanced Techniques for Determination of Quality of Food Materials; Current Status and Scenario of Functional Food; Nutrient, Antinutrents and Functional Compounds of Foods and their Effects on Health and Nutrition; Modern Technologies of Bioprocessing; Bioavailability and Potential uses of Micronutrients in Food System; Role of Microbial and Enzyme Technology in Fruit Juice Processing and its Quality Enhancement; Probiotics; An Emerging avenue in Nutraceuticals and Functional Foods; Modified Atmosphere Packaging – Principles of Design criteria; Bioprocessing of Soya and Millet Based By-Products Waste of Value Addition; Bioseparation Techniques in Nutraceuticals ; Advanced Bio food Preservation Technique; Current Scenario in soybean processing in India; Integrated Approaches of Nano-Bio-Information Technology and Agri-processing for Scientific Rationalization of Values and Development of Value Added Products; A New Era of Nutraceutical Products and their Health Benefits and Heavy Metal Toxicity in various Food Stuffs and its Preventive Approaches.                                      

Dr. K.K. Singh obtained his Master of Technology (Processing & Agril. Structures) degree from Punjab Agricultural University , Ludhiana in 1985 and Ph.D. from the Indian Institute of Technology , Kharagpur in 1997. Started his career as Assistant Professor at RAU , Pusa in August , 1984 and continued until May, 1985 , thereafter , joined Central Institute of Agricultural Engineering , Bhopal as Scientist S-1  ( ARS-1985) in May, 1986 and worked at different positions until April, 2007 before  joining as Head , Food Grains & Oilseeds Processing Division at the Central Institute of Post Harvest Engineering & Technology , Ludhiana . Before joining the post of Director , ICAR-Central Institute of Agricultural Engineering , Bhopal, Dr. Singh worked as Assistant Director General  ( Process Engineering ) at ICAR HQ, New Delhi . Dr. Singh has made original contributions on the application of cryogenics in food processing for retention of aroma in spice grinding establishing an internationally recognized school of thought in Cryogenic Grinding of Spices , an area little explored until now in India or abroad . He developed a commercial scale cryogenic grinder for spices, puffed potato cubes, a novel ready –to –eat product and designed a number of need based food processing machines like , small capacity dryer for fruits and vegetables , potato peeler and slicer , power operated peanut sheller, expanding pitch type fruit grader, potato pulper for extraction of starch, etc. Some of these machines have been helpful in reducing the drudgery and enhance efficiency of operations, and have been adopted by the small scale processor / farmers. Dr. Singh has in his credit about 100 research publications in the journals of repute and he is co-author of a popular text book entitled ‘Unit Operations of Agricultural Processing ‘. He has been recipient of several prestigious awards  and honours , such as Rafi Ahmed Kidwai Award , Jawaharlal Nehru Award, fellowships of the National Academy of Agricultural Sciences (NAAS), Recognition Award of the NAAS, Fellowship of the Indian Society of Agricultural Engineers, and best poster awards. He was awarded Post Doctoral Fellowship / Visiting Scientist in 2000 by the North Dakota State University , USA. He completed the management programme on ‘Leadership for the 21st Century’ organized by Harvard University , USA. He visited USA, Italy, Germany, Philippines, Thailand, China, Vietnam, and Combodia a number of times to lead the Indian Delegation and attend meetings of the International Organization for Standardization and United State Agencies , like Food and Agriculture Organization , Centre for Sustainable Agricultural Mechanization (CSAM), Economic and Social Commission for Asia and the Pacific (ESCAP), etc.He Served as Chairmen, Agriculture & Food Processing Equipment Sectional Committee (FAD-20) and Agricultural Machinery & Equipment Sectional Committee (FAD-11) of BIS. He also served in a number of prestigious committee and boards as Member, like GB and AGM of ICAR, APEDA, Board of Management of PAU, Ludhiana, RSKVV , Gwalior, NIFTEM, Kundli, INST, Mohali, etc.   

M.K. Tripathi is currently working as principal Scientist (Biotechnology) at APPD, CIAE, Bhopal. He is a postgraduate of Biotechnology and obtained Ph.D. in Biochemistry from G.B.Pant University of Agricultural and Technology, Pantnagar. He Served as Asst. Professor , Head and Dean in the Dolphin (P.G.) Institute of Biomedical Science, Dehradun and as Faculty member in ICFAI Uni, Dehradun. Subsequently he directly selected as Senior Scientist in Central Institute of Agricultural Engg, (ICAR) Bhopal . His areas of interest include Molecular Biology , Food Development, Food Safety and Food quality. He also successfully headed several institute responsibilities and developed several laboratories . His major areas of Professional interest include Medicinal Compounds, Functional Food, Nutraceutical, fermented food, Food safety and food quality evaluation. His current areas of research in production of probiotic culture , development of functional food and non-dairy probiotic food. He has qualified for Shyama Prasad Mukherjee fellowship (SPM, CSIR-2002), CSIR, JRF-NET (2001) and ASRB NET (2001). He has guided more than 50 PG students. He has published more than 70 research papers in International and National journal of reputed, more than 35 book chapters, several technical / popular Articles. He has development more than 13 process / technology, patents apply for 2 products and registered many genes in NCBI. He has authored / edited more than 11 books in the areas of Food Processing , Modern Food, Food Safety , Nutraceuticals and Tissue culture. Two books received awards for Book of the Year. He received most prestigious “ Marvellous Personality of INDIA” Awards 2016 in Science chapter for contribution in science specifically for malnutrition programme, Life time achievement awards , Established Scientist Awards , Young Scientist awards , several Certificate of Recognition, Best Oration Awards and more than 13 best presentation awards and several fellowships. He also received Lifetime achievement awards by Innovative Research Developers and Publisher, Chennai and Best Scientist Awards-2017 in 2nd Academic Awards – 2017 by Education Expo Research Foundation , New Delhi for outstanding achievement in the fields of research and publications. He also honored as Fellow of SPS, Dehradun and PGTI, Indore. He also received awards in Swachhta Abhiyan Mission and National Productivity Mission. He is working as an Editor – in – Chief , Member of editorial Board and Reviewer of more than 10 reputed national and international journals. Biography published in Marvellous Records Book of INDIA in science chapter, 2016.                                                                                                                    

  • Synergistic Approaches for Bioprocessing of Food and By – products for Nutritional and Industrial Uses                                                                                                                                                                                                                                                 
  • Applications of Cryogenics for Processing and Preservation of Foods                                                                                                                                                                                                                                                      
  • Overview of Food Bioprocessing                                                                                                                                                                                                                                                                                              
  • Current Status and Scenario of Functional Food in Food Bioprocessing                                                                                                                                                                                                                                                   
  • Nutrients , Anti-nutrients and Functional Compounds of Foods                                                                                                                                                                                                                                                                 
  • Modern Technology of Bioprocessing                                                                                                                                                                                                                                                                                                    
  • Bioavailability and Potential Uses of Micronutrients in Food System                                                                                                                                                                                                                                        
  • A New Era of Nutraceutical Products and their Health Benefits                                                                                                                                                                                                                                                  
  • Probiotics : An Emerging  Avenue in Nutraceuticals and Functional Foods                                                                                                                                                                                                                                             
  • Advanced Techniques for Determination of Quality of Food Materials                                                                                                                                                                                                                                   
  • Role of Microbial and Enzyme Technology in Fruit Juice Processing and its Quality Enhancement                                                                                                                                                                                               
  • Modified Atmosphere Packaging – Principles and Design Criteria                                                                                                                                                                                                                                                              
  • Bioseparation Techniques in Neutraceuticals                                                                                                                                                                                                                                                     
  • Advanced Biofood Preservation Technique                                                                                                                                                                                                                                                                                                        
  • Bioprocessing of Soya and Millet Based By – products Waste for Value Addition                                                                                                                                                                                                
  • Current Scenario in Soybean Processing in India                                                                                                                                                                                                                                                                                               
  • Heavy Metal Toxicity in Various Food Stuffs and its Preventive Approaches                                                                                                                                                                                                                                         
  • Integrated Approaches of Nano – Bio – Information Technology and Agri – processing for Scientific Rationalization of Values and Development of Value Added Products