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Sustainable Food Systems (Volume II)

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Cover of 'Sustainable Food Systems (Volume II)'

Table of Contents

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    Book Overview
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    Chapter 1 Smart and Sustainable Food Production Technologies
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    Chapter 2 Recent Trends in the Application of Essential Oils for Preserving Foods
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    Chapter 3 A Novel Sustainable Approach for Extraction of Pectin from Citrus and Dairy Waste
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    Chapter 4 Sustainable Extraction and Utilization of Underulised Plant Purslane ( Portulaca Oleracea ) in Food Product Formulations
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    Chapter 5 Effect of Ultrasonication on the Recovery of Essential Bioactive Compounds from Tomato Waste
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    Chapter 6 Sustainable Valorization of Waste from Mango Processing Sector
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    Chapter 7 Sustainability in Production of Enzymes From Fruit and Vegetable Waste
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    Chapter 8 Utilization of Fruit By-Products to Produce Value-Added Products: Conventional Utilization and Emerging Opportunities
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    Chapter 9 Waste Valorization in Food Industries: A Review of Sustainable Approaches
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    Chapter 10 Seaweed- A Sustainable Food Source in the Food Industry
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    Chapter 11 Medicinal Plants: Sustainable Scope to Nutraceuticals
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    Chapter 12 Comparative Study on Quality Attributes of Vacuum and Atmospheric Fried Bitter Gourd Chips
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    Chapter 13 Pectin—Structure, Specification, Production, Applications and various Emerging Sources: A Review
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    Chapter 14 Studies on the Biogenic Amines Produced During Fermentation, Toxicity, and Techniques in Cereal Based Fermented Foods
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    Chapter 15 Artificial Intelligence (AI) as a Transitional Tool for Sustainable Food Systems
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    Chapter 16 Plant Protein Hydrolysates as Healthier and Sustainable Nutraceutical
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    Chapter 17 Mycotoxins and Toxic Fungus in Food: Prevention and Sustainable Management Techniques
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    Chapter 18 Sustainable Solutions on Effect of Roasting Operation in the Reduction of OTA in the Coffee Beans from Different Origins
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    Chapter 19 Revisiting the Sustainable Non-thermal Food Processing Technologies and Their Effects on Microbial Decontamination
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    Chapter 20 Trans Fats in Street Foods-Sources, Health Risks and Alternative Sustainable Strategies
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Title
Sustainable Food Systems (Volume II)
Published by
Springer Nature Switzerland, December 2023
DOI 10.1007/978-3-031-46046-3
ISBNs
978-3-03-146045-6, 978-3-03-146046-3
Editors

Thakur, Monika

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