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Book
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Chapter
Value Addition and Preservation by Fermentation Technology
Fermented foods are well-known for their nutritional value and health benefits among all the processed foods. Almost all types of foods are classified as fruit vegetables, cereal foods, milk foods, dairy produ...
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Chapter
Application of Membrane Technology in Food Processing
Membrane technology has gained momentum in food processing and other areas like desalination, separation, and concentration of enzyme treatment of processed water to remove bacteria and contaminants in the las...
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Chapter
Food Processing: Strategies for Quality Assessment, A Broad Perspective
Food processing is very important in many economies around the world. Food processing may be carried out in the home or by community groups or as cottage industries or more formal commercial formulations with ...
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Chapter
Meat Products and Byproducts for Value Addition
Overall meat consumption is continuously rising in the USA, European Union, and developed world. Despite a shift toward higher poultry consumption, red meat still represents the largest proportion of the meat ...
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Chapter
Food Quality and Safety
Food quality has been defined as the degree of excellence and includes taste, appearance, nutritional and hygienic factors like microbial interventions in food handling equipments, persons and subsequently tra...
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Chapter
Advancements in Post-harvest Management of Fruits and Vegetables
Horticultural crops like fruits and vegetables play significant role in food and nutritional security of world population. Being rich source of vitamins, minerals and other nutrients and adding to diversified ...
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Article
Earliness index deters Pectinophora gossypiella incidence on advanced cultivars of Bt cotton
Pink bollworm (Pectinophora gossypiella) is recognized as an important pest of cotton and can damage flowers and bolls of both Bt and non-Bt cultivars. Cry-1Ac in Bt cultivars is considered very effective in cont...
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Article
Open AccessHypoxia tolerance studies for yield, fiber and physiological traits in cotton (Gossypium hirsutum L.)
Hypoxia tolerance studies in cotton are very rare in Pakistan. Unpredicted and excessive rainfalls result in severe losses to cotton crop in many regions of the country due to lack of hypoxia tolerance in curr...
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Chapter
Management of Food Safety and Hygiene: An Overview
As all human need food, its safety and nutritional quality is important. According to Codex Alimentarius Commission (CAC), Food hygiene is defined as “all conditions and measures parameter of quality to ensure...
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Chapter
Microbial Escalation in Meat and Meat Products and Its Consequences
Microorganisms are present everywhere, they play serviceable and detrimental role in various ways; deteriorate the basic needs of human life, escalation of their population in foods hamper the shelf-life of fo...
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Chapter
Risk Management of Chemical Hazards Arising During Food Manufacturing
The three main types of food contaminants are physical, chemical and microbiological. Since ancient times chemical hazards are known as potential food safety concerns. These hazards may be transmitted into foo...
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Article
Open AccessGenetic effects conferring heat tolerance in upland cotton (Gossypium hirsutum L.)
Climate change and particularly global warming has emerged as an alarming threat to the crop productivity of field crops and exerted drastic effects on the crop** patterns. Production of cotton has been drop...
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Article
Variable order and stepsize in general linear methods
This paper describes the implementation of a class of IRKS methods (Wright 2002). These GLM algorithms are practical with reliable error estimators (Butcher and Podhaisky, Appl. Numer. Math. 56, 345–357 2006). Th...
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Chapter
Bioactive Ingredients in Processed Foods
India produces some food items like fruits and vegetables on a massive scale. It ranks second in the world. Basic needs of the body like carbohydrates, proteins, minerals, and vitamins are supplied by horticul...
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Chapter
The Impact of Natural Antioxidants on Human Health
Natural antioxidants are the molecules that present in natural sources which resist or inhibit any kind of oxidation process in plant cell and animal cell as well. Generally, oxidative reactions continuously t...
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Chapter
Role of By-products of Fruits and Vegetables in Functional Foods
A large number of by-products of fruits and vegetables such as peel, pomace, and seeds are produced around the world from different sources, especially from food processing industries. Most of the times these ...
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Chapter
Flavonoids: Health Benefits and Their Potential Use in Food Systems
In the mid-1980s, the term “functional foods” was introduced in Japan with the definition of processed foods comprising ingredients that assist or succor body functions besides nutrition. Likewise, flavonoids ...
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Chapter
Potential of Food Processing By-products as Dietary Fibers
The rapidly growing food processing industries in several countries of the world produce a large amount of by-products, such as husk, shells, pods, seeds, husks, stems, bran, stalks, and pulp waste that have l...
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Chapter
Cereals as Functional Ingredients in Meat and Meat Products
With the increasing awareness among consumer regarding food they eat, researchers shifted their focus from conventional foods to functional foods. Reasons being the studies showing various health risks associa...