Prospective Research and Technological Advancements in Food and Health Sciences

Total Chapters : 14

Total No Pages : 418

Sections

Table of contents
About this book
Keywords
Editors and Affiliations
About the editor
Bibliographic Information

Table of Content ( 14 Chapters)

Development of Turmeric and Curry Leaf Fortified Biobased Sustainable and Edible Bowl

Lekh Raj ¹, Manish Kumar¹, S Roshan¹, Deblina Biswas^1,2, Vinay Chandel¹, Swarup Roy^1,3*
Pages : pp 1–13

Biofilm Formation and Persistence in Food Industries: Perspectives on Emerging Control Strategies

Madhumitha M^#, R V Sundaranandam^#, Gopika R, Lavanya M, N. Baskaran, S. Vignesh^*
Pages : pp 14-82

Assessment of pH variations during extended period of fermentation of cow milk with different lactic acid bacterial cultures

K. Raj Silpa ¹, Ligimol James^1*, A. K. Beena ¹, R. Rejeesh ², C. H. Aysha¹, M. P. Divya¹
Pages : pp 83-95

Millets: A Nutritious and Sustainable Crop for Improved Human Health and Food Security

Charu, S. Vignesh, Chidanand D.V, N. Baskaran*
Pages : PP 96-126

Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice

Supriya Ghalyan, Vinay Chandel*, Swarup Roy and Deblina Biswas
Pages : pp 127-138

Metabolites of Lactic Acid Bacteria (LAB): Production, Formulation and Potential applications in Food Industries

Bilna Joseph^1#, Bhavadharani M^2#, K. Srinivasan², N. Baskaran², S. Vignesh^2*
Pages : pp 139-228

Lactic Acid Bacteria – An Overview

S. Mariya Divanshi, C. H. Aysha, Aparna Sudhakaran V* and A.K. Beena
Pages : pp 229-246

Development of Health Beneficial Ice Cream Waffle from Pomegranate Peel Powder and Hibiscus Flower

Harthi M^1#, Durga S^2#, Charu¹, R. Karthikeyan¹, S. Vignesh¹, and N. Baskaran^1*
Pages : pp 247-287

A Review of Nutritious Beneficial Food Grains in the Siddha System of Medicine

S. Priyadharshini¹, S. Subaraj¹, R. Gomathi¹, E. Preetheeka², T. Subathra¹, M. Suguna¹, R Meenakumari¹
Pages : pp 288-297

Investigation of Microbe-Metal Interactions: A study on the Effect of Biofilm Communities from Seafood Waste on Aluminium Alloy

Lavanya M^#, M. Bhavadharani^#, R. Karthikeyan, N. Baskaran and S. Vignesh*
Pages : pp 298-330

Spirulina with High Protein for Alternative Food Supplements

Koperuncholan Marimuthu* and Muruganantham Paramasivam
Pages : pp 331-339

Food Packaging Waste: Strategies for Reduction and Recycling

Kavitha L, Chidanand D V*, N. Baskaran, S. Vignesh
Pages : pp 340-360

Postbiotics: A comprehensive Review of Classification, Application and Health Benefits

R. Pavithra^#, Saran V^#, Lavanya M, N. Baskaran, S. Vignesh*
Pages : pp 361-407

Primary and Supplementary Porridge Diet for Fever: A Microbiobe Provider

E. Preetheekha¹, A. Mamallan², T. Subathra⁴, S. Priyadarshini⁴, S. Thamodharan³, M. K. Sathesh kumar⁴, R. Gomathi^4*
Pages : pp 408-418

About This Books

The role of food processing in sustainable development is increasingly recognized, and progress in food safety governance is more investigated in the modern era. Foodborne diseases continue to hinder productivity and pose a public health burden on par with those of Salmonellosis, and Listeriosis, especially in developing countries. On the other hand, to address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative strategies for agri-food commodities after harvesting, as well as to create low-cost, rational strategies to protect post-harvest losses and the nutritional properties of food products in a sustainable manner.

This book, consisting of 14 chapters, provides current information on the different aspects of food and health sciences which is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. It also highlights current research and technological advances in microbial science related to health, such as probiotics, functional food, post-biotic metabolites of lactic acid bacteria, etc. In addition, the book explores the role of modern tools and techniques such as instrumentation, biotechnology, and state-of-the-art technologies in food processing and nutraceuticals. Prospective research and technological advancements in food and health sciences addressed in this compendium provide readers with a systematic and in-depth understanding of basic and advanced concepts in food and health sciences including information about different unexplored natural food sources (of microbial, plant, and animal origin), new developments in food security and their health benefits. The intention of this book would be served if the readers spread awareness among the students, budding researchers, scientists, professionals, and those concerned with the necessity of healthy and safe food products. This book is a helpful resource for research students. It will also be useful to entrepreneurs and industry persons and explore the human and environmental health benefits.

This book aims to be a great source of information and a major source of reference material for researchers, students, scientists, industries, and processors for food product development, preservation, and processing. Lucidity of style and simplicity of expression have been our twin objectives, and every effort has been made to avoid errors. Constructive criticism and suggestions will help us to improve this book in the forthcoming editions.

Keywords

Food Sciences Health Sciences Functional Food Food Microbiology Fermentation Food waste management Food safety and security

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. V. Eyarkai Nambi

Dr. M. Loganathan

About the editor

Dr. S. Vignesh is an Associate Professor of Microbiology at the NIFTEM-Thanjavur under MoFPI, Govt. of India, and has more than a decade of experience in academic, research, and administration. He published more than fifty peer-reviewed publications with an ‘h-index’ of 20. He is handling national research projects and has supervised more than 50 M.Phil, Master’s, and Bachelor’s theses. He is a reviewer in many scopus-indexed journals and organized several national-level programs.

Dr. N. Baskaran is working as an Assistant Professor of Biochemistry at NIFTEM-Thanjavur, India. He completed his M.Phil & Ph.D degree from Annamalai University with University Grants Commission (UGC) fellowship. He has more than ten years of experience in teaching and research. His area of research interest includes Nutritional biochemistry, Clinical biochemistry, Biochemical & Molecular cancer chemoprevention and Nutraceuticals & Functional foods. He is serving as a reviewer in many national and international journals and also coordinated various programs such as conferences, workshops, expos and trainings.

Dr. V. Eyarkai Nambi has completed M.Tech (Agricultural Engineering) from TNAU, Coimbatore, and started his carrier as lecturer in SRM University from 2007. He worked in various positions, as Scientist in ICAR-CIPHET, Ludhiana, as Senior Scientist and Head, ICAR-KVK, GRI, Dindigul. Currently, he is working as an Associate professor at NIFTEM-Thanjavur. During his carrier, he has acclaimed various prestigious national awards, patents and more than 40 international publications.

Dr. M. Loganathan is working as Director(i/c) of NIFTEM-Thanjavur under MoFPI, Govt. of India and has more than two decades of experience in academic, R&D and administration. He is handling many national and international research projects, and also providing consultancy on grain storage, monitoring of stored product insects and insect management. He visited many countries and organized several national and international level programs. He published several papers in peer-reviewed journals and guided many B.Tech, M.Tech and Ph.D students.

Bibliographic Information

Book Title

Prospective Research and Technological Advancements in Food and Health Sciences

Editors

Dr. S. Vignesh, Dr. N. Baskaran, Dr. V.Eyarkai Nambi, Dr. M. Loganathan

DOI

10.22573/spg.023.978-93-90357-07-9/S/040

Publisher

Skyfox Publishing Group

ISBN

978-93-90357-07-9

Number of Pages

418

Copyright Information

The Editor(s) (if applicable) and The Author(s), under exclusive license to Skyfox Publishing Group 2023

Price : INR 2500

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