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About The Author

Nandan Sit
Nandan Sit, Laxmikant S. Badwaik and Amit Baran Das

About The Book

The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.

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  1. Start Pages

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  2. Mass Transfer Kinetics of Osmotic Dehydration of Bamboo Shoots


    Monisha Choudhurya, Kshirod Kumar Dashb, Laxmikant S. Badwaikb
    1 - 10 (10 Pages)
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  3. Modelling of Infrared Drying Kinetics of Cherry Pepper


    Sujata Jena, R. Lalmuanpuia and S. Tholemfhuang
    11 - 20 (10 Pages)
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  4. Study of Swelling Kinetics of Chhana Ball During Cooking in Hot Water and Model Development


    Hemanta Chutia, Rishab Dhar, Manuj Kumar Hazarika
    21 - 34 (14 Pages)
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  5. Effect of Non-conventional Drying Techniques of Food Products


    Pranjal Pratim Das, Preetisagar Talukdar, Sourav Chakraborty, Manuj Kumar Hazarika
    35 - 40 (6 Pages)
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  6. Casein and Casein-Ag Conjugated Nanoparticles: Synthesis, Characterization and Application as an Active Ingredient in Edible Bilayer Film


    Anupama Bora, Poonam Mishra
    41 - 48 (8 Pages)
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  7. Quality Characteristics of Jackfruit (Artocarpus heterophyllus) Seed Flour and Its Suitability for the Preparation of Dumplings


    Maibam Baby Devia, Pushpa Shuklab, S. C. Dekaa
    49 - 56 (8 Pages)
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  8. Impact of Additives on Antioxidant Potential of Different Commercially Packaged Tea Samples: A Comparative Study


    Sumita Das, Gourab Chatterjee
    57 - 64 (8 Pages)
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  9. Bioactive Peptides from Milk: Functionality and Health Beneft in Disease Management


    Raj Kumar Duarya, Falguni Patrab
    65 - 80 (16 Pages)
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  10. Studies on Some Characteristics of Cassava Cultivar of Manipur, India


    Singamayum Khurshida, Sankar Chandra Deka
    81 - 86 (6 Pages)
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  11. 10 

    Development of Value Added Dried Kiwi Fruit Product Using A Novel Freeze-Drying Technique


    Niladri Chakrabortya, Rajat Chakrabortyb, Asit K. Sahac
    87 - 94 (8 Pages)
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  12. 11 

    Application of Ultrasound and High-pressure Homogenization in Development of Biopolymer Based Packaging Material


    Prarthana Dutta, Laxmikant S. Badwaik
    95 - 104 (10 Pages)
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  13. 12 

    Effects of Ohmic Heating on Different Liquid Food Materials


    Hilal A Makroo, Brijesh Srivastavaa
    105 - 116 (12 Pages)
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  14. 13 

    Effect of Ultrasound-Assisted Treatment on Postharvest Quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India


    Sasikumar, Ra and Sankar Chandra Dekab
    117 - 124 (8 Pages)
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  15. 14 

    Application of Cold Plasma Technology in Food Processing


    Nishant R. Swami Hulle
    125 - 132 (8 Pages)
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  16. 15 

    Extraction, Identification and Utilization of Pigments Extracted From Citrus Wastes


    Shukla P. Sa, Gawande S.b and Avanish Kumarc
    133 - 142 (10 Pages)
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  17. 16 

    Preparation of Shrikhand Blended with (Soy Milk and Buffalo Milk Curd) and its Quality Evaluation


    Priyadarshinia, Prachi Shuklaa, Priyanka Shuklab
    143 - 152 (10 Pages)
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  18. 17 

    Exploitation of Sunderbans Algae An Alternative Resource and Untouched Potential in Food Products


    Debabrata Beraa, Lakshmishri Royb and Prasenjit Pramanickc
    153 - 160 (8 Pages)
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  19. 18 

    Production Technology of Jackfruit Flour as a Functional Ingredient


    G. Mohan Naik, P. Vasantha Kumari, R. Jaganmohan, Sandeep Janghu Asish Rawson
    161 - 170 (10 Pages)
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  20. 19 

    Post-harvest Handling and Solar Drying of Banana for Rural Areas of Assam


    S. Gope, A. B. Dasb, M. K. Hazarikab, D. C. Baruahc, H. K. Lahkara
    171 - 180 (10 Pages)
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  21. 20 

    Formulation of Soup Mix Using Okara and Resistant Starch


    Beauty Brahma, Nandan Sit
    181 - 188 (8 Pages)
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  22. 21 

    Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products


    Aparna Kunaa, Manas Ranjan Sahoob, Sowmya. Ma, Premi Devi Mayengbamb, Sreedhar. Ma and Shinglai Tholemfhuanga
    189 - 198 (10 Pages)
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  23. 22 

    Electrochemical Biosensing of Pesticide Residue in Produce Using GlutathioneS-Transferase Catalyzed Detoxification Reaction


    Himadri Borah, Rekha Rani Dutta, Sudarshan Gogoi and Panchanan Puzari
    199 - 206 (8 Pages)
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  24. 23 

    Effect of Passion Fruit Powder on Rheological Properties of Gluten Free Dough


    Duyi Samyor, Sankar Chandra Deka, Amit Baran Das
    207 - 212 (6 Pages)
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  25. 24 

    Effect of Acetylation on the Physicochemical Properties of Culinary Banana (Musa ABB) Starch


    Kironmoyee Dihingia and Sankar Chandra Dekaa
    213 - 220 (8 Pages)
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  26. 25 

    Rheological Properties of Extrudate Pineapple Fruit Leather


    Parul, Amit Baran Das
    221 - 226 (6 Pages)
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  27. 26 

    Evaluation of Starch Modification by Vibrational Spectroscopy: A Case Study for Malted Rice Flour


    Dipsikha Kalita and Brijesh Srivastava
    227 - 232 (6 Pages)
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  28. 27 

    Qualitative Phytochemical Characterization of Sea Buckthorn (Hippophae salicifolia D. Don) Plant Parts from North-East India


    Chitta Ranjan Barika, Sukumar Purohita, Lingaraj Sahooa, Vaibhav V. Goudac
    233 - 242 (10 Pages)
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