Emerging Technologies in Food Preservation (PDF)
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Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers' demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing.
Dr. Avik Mukherjee graduated from the Department of Food Science and Nutrition, University of Minnesota, USA with an MS and PhD degrees in Food Science major. He joined Department of Animal Sciences, Colorado State University, USA as a postdoctoral Fellow, and continued his research on microbial food safety and novel food preservation technologies for about one and a half years. Dr. Mukherjee returned to India, and joined Department of Food Technology, Haldia Institute of Technology, as an Assistant Professor. He continued to serve the Institute for nine and half years teaching UG students, and was promoted first to Associate Professor in 2013, and then to Professor position in 2015. Dr. Mukherjee joined Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Assam, India in 2017 as an Associate Professor, and has been teaching UG, PG and PhD students there since then.
Dr. Mukherjee has been actively pursuing research in microbial food safety, novel food preservation and packaging techniques, including applications of natural preservatives and nanotechnology. One of his PhD projects also focuses on utilization of food processing wastes for bioethanol production through fermentation. He has received Career Awards for Young Teachers, AICTE, in 2009, and has been handling extramurally funded research projects. Dr. Mukherjee has published more than 25 peer-reviewed journals, 5 books (1 with Wiley), 7 book chapters (5 with Wiley) and almost 30 paper / poster presentations in numerous international and national conferences / scientific meetings. Over the last 16 years of his career, Dr. Mukherjee has served as Head of the Department for 9 years, as Dean for the last 4 years.
Dr. Atanu Mitra has been working as a faculty member in the department of chemistry (UG&PG), Sree Chaitanya College, Habra, West Bengal, India since 2007. Besides teaching he is involved in active research in the diverse field of nanomaterials. He did his Masters from Calcutta University and obtained doctoral degree from Jadavpur University. Prior to join to his current position, Dr. Mitra worked as a researcher in different internationally recognized institutes abroad as well as within India. He also served as a visiting researcher in the University of Santiago de Compostela, Spain. Dr. Mitra is the author of several scientific papers published in internationally reputed journals.
Professor Dipankar Halder graduated from the Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, West Bengal, India and later on he joined in the same department as a faculty member. Over the last 15 years he has been engaged in teaching Food and Biochemical Operations for UG & PG students. He has been actively engaged in research as a member of his group in the area of extrusion, UHT processing, bioremediation, nano science and technology etc. and what he could experience through his journey, has been translated through different journal papers and books published by frontline publishers. Compiling books which will satisfy students desire of knowledge rooted from academic or industrial research has always been his priority and this book is impregnated with that spirit, as well.
- 2023, 1. Auflage, 414 Seiten, Englisch
- Herausgegeben: Santosh Kumar, Avik Mukherjee, Atanu Mitra, Dipankar Halder
- Verlag: Taylor & Francis
- ISBN-10: 1000824918
- ISBN-13: 9781000824919
- Erscheinungsdatum: 14.03.2023
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