Technologies for Value Addition in Food Products and Processes

1st Edition

Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle

Apple Academic Press
Published November 4, 2019
Reference - 386 Pages - 24 Color & 76 B/W Illustrations
ISBN 9781771887984 - CAT# K418049

For Instructors Request Inspection Copy


Add to Wish List
FREE Standard Shipping!


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. Technologies for Value Addition in Food Products and Processes 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.

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.

With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.


We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title