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This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

The consumption of functional foods is growing in the health and wellness communities because of their range of potent nutrients and health advantages, such as the ability to shield against illnesses, stop vitamin deficiencies, and encourage healthy growth and development.This new volume discusses the nutritional and health benefits of functional foods. The volume first looks at the functional activities of plants and their derivatives, discussing microgreens as functional foods as well as functional foods for certain populations, including those involved in sports and the elderly. The volume includes chapters on antiviral activities of functional foods for first helping to reduce the risk of contracting COVID-19 as well as combating the disease once contracted. Several chapters detail the beneficial antidiabetic activities of plants, looking particularly at mushrooms and guava. Probiotics as functional foods for human health is investigated as well, discussing the role of probiotics in gut microflora, probiotics as dietary supplements, various extraction methods, and more. Finally, the volume addresses the quality aspects of functional foods, providing an overview of foodborne pathogens and food-related microorganisms.This volume will aid experts working in food science and technology, agricultural science, food safety, and Ayurveda around the world. It will be of interest and use to professional food scientists, nutritionists and dieticians, academicians researching food engineering problems, and graduate-level students in related fields.

Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.

Phytoremediation has evolved into an important tool to improve the bioremediation process since it is an innovative green technology that uses a wide variety of plants to remediate radioactive metals and elements, organics, and chemicals from soil, sediment, surface water, and groundwater environmental pollutants. Together, bioremediation and phytoremediation technologies provide an effective approach to contaminant abatement.Volume 3 of the four-volume set identifies and draws a fresh image of existing developments in theoretical and functional implementation systems from recent scientific research studies that consider different facets of bioremediation. It also discusses the latest technology and prospects of new soil bioremediation technology and analyzes their domains, along with their associated challenges and consequences.Other volumes in the 4-volume set:• Volume 1: Fundamental Aspects and Contaminated Sites• Volume 2: Microbial Approaches and Recent Trends• Volume 4: Degradation of Pesticides and Polychlorinated BiphenylsTogether, these four volumes provide in-depth coverage of the mechanisms, advantages, and disadvantages of the bioremediation and phytoremediation technologies for safe and sustainable soil management. The diverse topics help to arm biologists, agricultural engineers, environmental and soil scientists and chemists with the information and tools they need to address soil toxins that are a dangerous risk to plants, wildlife, humans and, of course, the soil itself.

This new volume explores the integration of bionanomaterials and sustainable resources for the development of new and emerging sustainable processes. It highlights the concept of essential bionanomaterials derived from sustainable resources with examples of interdisciplinary methodologies and research that highlight the reuse of biomass waste as well as the proper usage of green technologies. The volume considers the most recent trends, challenges, and applications in bionanomaterials derived from sustainable sources in energy production and environmental mitigation. The book looks at state-of-the-art trends in the use of bionanomaterials for renewable energy such as in production of solar energy, for energy harvesting, and for energy conversion and storage. Chapters consider the application of bionanomaterials for the development of improved optical and electrical biosensors. The volume goes on to address the promising use of bionanomaterials for environmental remediation, such as for recovering heavy metals, radioactive metals, and other pollutants from wastewater, from river water, from soils, etc. Other topics include the use of sustainable nanomaterials in the food industry, in the biomedical field, in ecological research, and more.

In recent years, nanomaterials have become one of the most dynamic exploration fields in the areas of engineering, technology, and science. This new volume focuses on the use of various bionanomaterials that can be introduced into the body as clinical devices for various medical purposes. The book also provides examples of cost-effective, sustainable alternatives to traditional medical procedures. The volume discusses how these materials have diverse applications in the biomedical fields, such as for cancer treatment, for orthopedic joint replacements, for medical diagnosis, for making bone plates, for wound healing, for nerve regeneration, for breast implants, in dental procedures, and so on. In addition, the book also covers some nonbiomedical applications of nanobiomaterials, such as, for example, to grow cells in a culture medium, as a blood protein test in laboratories, etc.

Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased carbon dioxide, cold plasma, ultrasonication, microwave processing, radiofrequency, extraction, and others. The volume also looks at the design of nutraceutical-based functional foods, specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, and the characteristics of dairy-based dry powders, and characteristics of millet starches. It also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis.

This book provides scientific reports on the therapeutic potential of medicinal plants using animal models and provides information on the beneficial role of medicinal plants on human diseases. It looks at a number of medicinal plants and examines the medicinal properties and activities of the plants for a variety of health issues, such as for diabetes, cardiovascular disease, neurodegenerative disease, organ dysfunctions, cancer, labor and postpartum issues, and more. The therapeutic mechanisms of some phytoconstituents are also discussed.

This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.

This two-volume set provides a comprehensive overview of modern nanoscience, and encompasses advanced techniques of nanocomposite materials that make their way from the laboratory to the field for the revival of energy and environmental systems in a sustainable manner. It includes the design and the sophisticated fabrication of nanomaterials along with their potential energy and environmental applications, while looking at how nanoscience and nanotechnology can be used to promote environmentally friendly processes and strategies. The books'purpose is to promote eco-friendly methods and techniques by covering many elements of both the synthesis and uses of nanoparticles and nanofluids for energy and environmental engineering. They provide an up-to-date synthesis of nanocomposite materials for modern nanotechnology applications in the fields of environment protection, heterogeneous catalysis, wastewater treatment, fuel cells, electrochemical energy conversion, and storage applications. The set is designed for environmental scientists, nanotechnologists, chemists, engineers, and individuals seeking current research on nanotechnology and its applications in environmental engineering. Graduate students working in these fields will also find it a valuable resource. Volume 2 focuses on toxicological assessment, negative impacts of nanomaterials, green synthesis, energy conversion, and storage applications.

This two-volume set provides a comprehensive overview of modern nanoscience, and encompasses advanced techniques of nanocomposite materials that make their way from the laboratory to the field for the revival of energy and environmental systems in a sustainable manner. It includes the design and the sophisticated fabrication of nanomaterials along with their potential energy and environmental applications, while looking at how nanoscience and nanotechnology can be used to promote environmentally friendly processes and strategies. The books'purpose is to promote eco-friendly methods and techniques by covering many elements of both the synthesis and uses of nanoparticles and nanofluids for energy and environmental engineering. They provide an up-to-date synthesis of nanocomposite materials for modern nanotechnology applications in the fields of environment protection, heterogeneous catalysis, wastewater treatment, fuel cells, electrochemical energy conversion, and storage applications. The set is designed for environmental scientists, nanotechnologists, chemists, engineers, and individuals seeking current research on nanotechnology and its applications in environmental engineering. Graduate students working in these fields will also find it a valuable resource. Volume 1 focuses on the fundamentals of nanotechnology, environmental protection, sustainable agriculture, bioremediation, bio-nanocomposites, and wastewater treatment.

This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.