Conclusion References
18 Index
List of Illustrations
1 Chapter 2Figure 2.1 Types of food additives.Figure 2.2 Types of sweetener.
2 Chapter 3Figure 3.1 Life cycle of food packaging.Figure 3.2 Conventional and emerging technologies strategies employed for the fo...Figure 3.3 The global market share of packaging materials [14].Figure 3.4 Characteristics of active packaging in food applications.Figure 3.5 The framework of dimensions of the food packaging industry of supply ...Figure 3.6 The classification of biopolymers [36].Figure 3.7 Probable harmful effects of exposure of nanoparticles on human health...
3 Chapter 5Figure 5.1 Physical authentication techniques.Figure 5.2 Analytical techniques for food authentication.Figure 5.3 Molecular authentication techniques.
4 Chapter 6Figure 6.1 Potential sources/processes for adulterant entry/contamination into t...
5 Chapter 10Figure 10.1 Overview of MAP packaged minimal processed fresh product.Figure 10.2 Generation of O3.Figure 10.3 HPP processed food product.Figure 10.4 Different frequencies of ultrasound.Figure 10.5 Operating mechanism of PEF.Figure 10.6 Application of cold plasma in agro-food processing industries.Figure 10.7 Working mechanism of CP.Figure 10.8 Electrical circuit for generation of OMF.Figure 10.9 Operating mechanism of OH.Figure 10.10 Spectrum of electromagnetic wavelength and frequencies.
6 Chapter 11Figure 11.1 New 12 principles of green chemistry postulated by Anastas and Warne...Figure 11.2 Schematic phase diagram of super critical carbon dioxide.
7 Chapter 13Figure 13.1 Schematic diagram of the electronic nose system [14].Figure 13.2 Electromagnetic spectrum.Figure 13.3 Schematic diagram of NMR spectrometer [32].Figure 13.4 Schematic optical diagram of NIR spectrometer.Figure 13.5 Schematic representation of NIR spectroscopy.Figure 13.6 Schematic representation of HSI.Figure 13.7 Schematic representation of an imaging system technique [5].Figure 13.8 Schematic representation of the optical fiber–based setup of diffuse...Figure 13.9 Sound measurement technique using instrumental compression [5].Figure 13.10 Schematic diagram of sensor fusion for assessment of final quality ...Figure 13.11 Scientific principle of non-destructive quality estimation for vege...
List of Tables
1 Chapter 1Table 1.1 Chemical classification of natural colorants.Table 1.2 Common color and associated food.
2 Chapter 2Table 2.1 Food additives and its sources.Table 2.2 List of natural food colors permitted by FSSAI.Table 2.3 List of synthetic food colors permitted by FSSAI.Table 2.4 List of natural non-nutritive sweeteners.Table 2.5 List of artificial non-nutritive sweeteners.Table 2.6 List of some common spices and their bioactive compounds [21].Table 2.7 List of additives and preservatives that can affect human health [24].
3 Chapter 3Table 3.1 The innovations to increase the quality and shelf life of food.
4 Chapter 4Table 4.1 Concern levels and study requirements for compound categories as per U...
5 Chapter 5Table 5.1 Cases of food fraud reported by media and summarized by European commi...Table 5.2 Physical methods used for authentication for various food products.Table 5.3 Analytical methods used for adulterant authentication.Table 5.4 PCR-based molecular techniques for food authentication.Table 5.5 Use of RTPCR techniques for adulterant authentication.Table 5.6 Application of next-generation sequencing (NGS) techniques in authenti...
6 Chapter 6Table 6.1 Common adulterant for food product [3, 19].
7 Chapter 7Table 7.1 Type of adulterants/contaminants with their examples.Table 7.2 Different type of adulterants in food products.Table 7.3 Types of adulterants and their health effects.
8 Chapter 8Table 8.1 Common sources of anti-nutrient factors.Table 8.2 Adverse health effects of anti-nutrient factors.
9 Chapter 9Table 9.1 Emerging “green” trends in food processing and technology [27].Table 9.2 CRISPR/CaS9 in improving traits in agricultural crops [34].
10 Chapter 10Table 10.1 Gas composition of MAP with different food products.Table 10.2 Application of non-thermal technologies for different food products.Table 10.3 Typical ranges of membrane filtration.Table 10.4 Application of novel-thermal technologies for different food products...Table 10.5 MW frequencies and power level utilized for different food products.Table 10.6 IRH spectra categorized based on wavelength and appearing temperature...Table 10.7 Types of freezing process operated at different temperatures.Table 10.8 Application of hurdle technology for different food products.Table 10.9 Regulatory bodies limitation for IR doses applied on different food p...Table 10.10 Application of IR for different food products.Table 10.11 Application of food additives for different food products.Table 10.12 Derived sources and compounds of natural additives.Table 10.13 Synthetic agent and properties of synthetic additives.
11 Chapter 11Table 11.1 Ionic liquids as green solvent for phytochemical extraction from vari...Table 11.2 Various methods and components for the synthesis of NADESs.Table 11.3 NADES as green solvent for phenolic compound extraction from various ...Table 11.4 NADES as green solvent for flavonoid extraction from various food sam...Table 11.5 Components for the synthesis of natural deep eutectic solvent (NADES)...
12 Chapter 13Table 13.1 Quality parameters in vegetables and fruits [2].Table 13.2 Non-destructive methods for the analysis of food product quality char...Table 13.3 Summary of some non-destructive techniques [1].Table 13.4 Some of the research studies conducted on staple foods using NDT meth...Table 13.5 Some of the research studies conducted on fruits using NDT methods [3...Table 13.6 Some of the research studies conducted on vegetables using NDT method...
Guide
1 Cover
5 Preface
7 Index