Titlebook: Engineering Aspects of Food Quality and Safety; H. Umesh Hebbar,Richa Sharma,K.S.M.S. Raghavarao Book 2023 The Editor(s) (if applicable) a

TRUST

Gaurav Sagar,Vitalii Syrovatskyiessing industry is resorting to new innovative techniques such as electrolyzed water, high pressure processing, pulsed electric fields, etc. The present chapter endorses the causes, routes, and mechanisms of microbial food spoilage and foodborne infections, novel technologies for controlling foodbor

Apraxia

Conclusions and Recommendations,eered crops in agriculture remains marginal due to strict regulations of genetically modified crops. In this chapter, past achievements of genetic engineering in nutritional quality enhancement of food crops, recent progress and new advances of genome editing technologies to engineer nutritious food

Deference

GUISE

Substance

Technical English for Geoscienceslised model in rice supply chain management to minimize the risks associated with the supply chain. Additionally, the application of CFD-based modeling and simulation for design, analysis and optimization of new and/ or existing post-harvest storage systems is reviewed in detail with the help of thr

使长胖

https://doi.org/10.1007/978-981-99-0620-8roves the structural integrity and nutritional quality (fortification). Different techniques of applying edible coatings are panning, fluidized bed, spraying, and dipping. The increasing application of nanotechnology has made food packaging more sustainable in terms of consumption and production pat

arcane

魔鬼在游行

A. J. Surrey,C. M. Buckley,M. J. Robson and regulatory standards. This work discusses the research trends reported in the past five years towards food testing. The advantages and disadvantages of the new methods are discussed along with future directions.

旧石器时代

有权

Technical Safety, Reliability and Resilienceoying nanoparticles to develop highly sensitive detection techniques for toxic chemicals and microorganisms in food. This chapter explores the integration of nanoparticles with the biorecognition elements and its application in the biosensing of various food contaminants. Further, this chapter also