Technologies for Value Addition in Food Products and Processes

<p>The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. <em>Technologies for Value Addition in Food Products and Processes </em>covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products including such applications as non-thermal plasma refractance window drying extrusion enzyme immobilization and dry fractionation.</p><p></p><p>Dry fractionation in particular has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong Mishing and Karbi communities of Assam India. </p><p></p><p>With the contribution from experts in their respective fields this volume provides new information on novel food processing technologies.</p>