Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery - Hardcover

Hardcover

ISBN 10: 1032062940 ISBN 13: 9781032062945

Verlag: CRC Press, 2022

Inhaltsangabe

This book discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling and biochemical, and nutritional aspects of food waste processing. The book includes detailed guidance and case-studies about utilization/valorization of food waste.

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Dr. Sanju Bala Dhull is presently working as Senior Assistant Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 13 years of teaching and research experience. Her area of interest includes the isolation, characterization, modification of starch, gums, synthesis and characterization of nanoparticles, nanoemulsions, and antimicrobial activity of nanoformulations in food and by-product utilization in new products development. She has published 2 books, more than 40 research papers and book chapters in different journals and books of national and international repute. She presented more than 25 research papers in various national and international conferences. She is life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She is a reviewer of several national and international journals.

Dr. Ajay Singh is presently working as an Assistant professor in The Department of Food Technology, Mata Gujri College (An autonomous body, Estd. 1957), Punjab, India. He is M. Sc. in Food Science and Technology from Chaudhary Devi Lal University, Sirsa (Haryana) and completed his Ph.D. in Food Engg. & Technology from SLIET, Longowal (Punjab). His area of interest includes the extraction and identification of bioactive compounds from different plant sources, formula refining and new product development. He has published 15 research papers and 10 book chapters in journals and books of national and international repute. He has research, teaching and of more than eight years and has guided 20 master’s students. He is a reviewer of several national and international journals.

Dr. Pradyuman Kumar is working as Professor in Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology Longowal under Ministry of Education. He is having 24 years experience in teaching and research. He is member of academic board of Food Science and Technology in various institutions. He has published more than 200 papers in international and national Journals and conferences and 14 book chapters. He has guided 9 PhD and 23 MTech dissertation. He has been awarded Young Scientist by AFSTI Mysore and 5 best paper in international and national conferences. He has visted many countries for paper presentations.

Details zur Ausgabe

• Verlag: CRC Press
• Erscheinungsdatum: 2022
• Sprache: Englisch
• ISBN 10: 1032062940
• ISBN 13: 9781032062945
• Einband: Tapa dura
• Auflage: 1
• Anzahl der Seiten: 382
• Herausgeber: Singh Ajay, Kumar Pradyuman, Dhull Sanju Bala
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar