Emerging Technologies in Food Science

Chapter 1. Overview of food industry and role of innovation in food industry.- Chapter 2. Nanotechnology in the Food Sector.- Chapter 3. Quality of Indian Sugars: Opportunities &Challenges.- Chapter 4. Quality Issues in Meat and Poultry Processing Sector.- Chapter 5. Knowledge and Practices prevailing amongst consumers regarding street food.- Chapter 6. Analysis of food safety and quality measures in Indian trends.- Chapter 7. Street Foods- Safety and Potential.- Chapter 8. Microbial Safety of fresh produce sold in Delhi markets and implementation of Risk Management approach.- Chapter 9. Fruit waste: potential as a functional ingredient in foods.- Chapter 10. Dietary Supplements for Weight Loss and Their Mechanism.- Chapter 11. Traditional foods - The inheritance for good health.- Chapter 12. Mango peels - a potential source of nutrients and a preservative.- Chapter 13. Fatty acid composition of Oilseed crops: a review.-Chapter 14. Study of Municipal Solid Waste Management and Factors Affecting its Sustainability in Indian Scenario.- Chapter 15. New innovations in Food packaging in food industry.- Chapter 16. Vaccum Impregnation: a novel non-destructive technique for the development of Functional foods.- Chapter 17. Effect of High-pressure processing on Starch modification: a review.- Chapter 18. Determining the Change in Fatty Acid Profile of Saturated Cooking Oils after repeated heating.- Chapter 19. Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn.- Chapter 20. Effect of Garden Cress Seeds (Lepidiumsativum L) Supplementation on the Sensory and Nutritive Quality of Laddu.- Chapter 21. Screening of Bioactive Compounds of Pleurotussajor-caju Extracted Using Supercritical CO2 Fluid Extraction Technique.- Chapter 22. Optimization of process parameters for Osmotic Dehydration of Apple Slices.- Chapter

Monika Thakur is an Assistant Professor at Amity Institute of Food Technology, Amity University, Noida. She is a Double Gold medalist and completed her PhD at Himachal Pradesh University, Shimla. Her main areas of expertise are Food Microbiology, Functional Foods & Nutraceuticals. She joined Amity Institute of Food Technology in 2009. Apart from her teaching assignments, she has been involved in various research projects, extension activities and commercial consultations. She serves on the editorial boards of various journals of national and international repute, and is a member of various prestigious societies. She has more than 70 papers in national and international journals, book chapters and abstracts to her credit, and has published three books in the area of Food Science.