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Innovations in Food Technology

Overview of attention for book
Innovations in Food Technology
Springer Singapore

Table of Contents

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    Book Overview
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    Chapter 1 Food Innovation and Sustainable Development: A Bioeconomics Perception
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    Chapter 2 Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management
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    Chapter 3 Processing Methodologies for Few Plantation Crops in India (Arecanut, Betelvine, Cashew, Cocoa and Oil Palm)
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    Chapter 4 Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology
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    Chapter 5 Taizzy Smoked Cheese: Updated Information
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    Chapter 6 Plant-Based Milk Substitutes: A Novel Non-dairy Source
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    Chapter 7 Makhana: Dry Food and a Potential Aquatic Cash Crop
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    Chapter 8 Cereal β Glucan as a Functional Ingredient
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    Chapter 9 Rediscovering Medicinal Activity and Food Significance of Shogaol (4, 6, 8, 10, and 12): Comprehensive Review
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    Chapter 10 Exopolysaccharides Derived from Beneficial Microorganisms: Antimicrobial, Food, and Health Benefits
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    Chapter 11 Biofilm Threat for Food Industry: An Approach for Its Elimination Using Herbal Food Components
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    Chapter 12 Cyanobacterial Exopolysaccharide as Natural Sources for Food Packaging Applications
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    Chapter 13 Microbial Laccase Production and Its Industrial Applications
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    Chapter 14 Contribution of Lichens in Rectification of Alcohol-Induced Liver Damage: Preventive or Curative
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    Chapter 15 Microbial Production and Applications of L-lysine
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    Chapter 16 Pomegranate Peel: Nutritional Values and Its Emerging Potential for Use in Food Systems
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    Chapter 17 Bio-fertilizer from Trichoderma : Boom for Agriculture Production and Management of Soil- and Root-Borne Plant Pathogens
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    Chapter 18 Influence of Heavy Metal on Food Security: Recent Advances
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    Chapter 19 Utilisation and Management of Agriculture and Food Processing Waste
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    Chapter 20 Nexus Between Climate Change and Food Innovation Technology: Recent Advances
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    Chapter 21 Antibiotic Residues in Food: A Global Concern for Human Health
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    Chapter 22 Effects of Toxicant from Pesticides on Food Security: Current Developments
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    Chapter 23 Chromium Pollution: Impact on Plants and its Mitigation
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    Chapter 24 Biosorption: A Novel Biotechnological Application for Removal of Hazardous Pollutants
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    Chapter 25 Emerging Dichlorvos-Based Air Freshener Pertube Kidney Function in Male Albino Rats
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    Chapter 26 Consumption of Green Chilli and Its Nutritious Effect on Human Health
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    Chapter 27 Synthesis, Characterization, and Evaluation of Toxicity of Melatonin-Loaded Poly (D,L-Lactic Acid) Nanoparticles (Mel-PLA-Nanoparticles) and Its Putative Use in Osteoporosis
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    Chapter 28 Nutritional Physiology
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    Chapter 29 Caffeine: Nutraceutical and Health Benefit of Caffeine-Containing Commodities and Products
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    Chapter 30 Nutraceutical Potential of Major Edible Oilseeds of India
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    Chapter 31 Elimination of Fungal Leaf Mosaic Disease of Bottle Gourd ( Lagenaria siceraria ) Using Fungo-Phage Therapy: A Possible Approach for Food Security with Plant Protection
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    Chapter 32 β-Sitosterol: Predominant Phytosterol of Therapeutic Potential
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    Chapter 33 Odontonutraceuticals: Phytochemicals for Oral Health Care
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    Chapter 34 Pharmacological Potential of Thymol
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    Chapter 35 Trikatu: Transforming Food into Medicines
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    Chapter 36 Dietary Factors Associated with Cancer
Attention for Chapter 14: Contribution of Lichens in Rectification of Alcohol-Induced Liver Damage: Preventive or Curative
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Chapter title
Contribution of Lichens in Rectification of Alcohol-Induced Liver Damage: Preventive or Curative
Chapter number 14
Book title
Innovations in Food Technology
Published by
Springer, Singapore, January 2020
DOI 10.1007/978-981-15-6121-4_14
Book ISBNs
978-9-81-156120-7, 978-9-81-156121-4
Authors

Ila Shukla, Lubna Azmi, Shashi Kant Shukla, Ch. V. Rao

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