Innovations in Food Technology

Chapter 1 Food Innovation and Sustainable Development: A Bioeconomics Perception

Chapter 2 Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Processing and Management

Chapter 3 Processing Methodologies for Few Plantation Crops in India (Arecanut, Betelvine, Cashew, Cocoa and Oil Palm)

Chapter 4 Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technology

Chapter 5 Taizzy Smoked Cheese: Updated Information

Chapter 6 Plant-Based Milk Substitutes: A Novel Non-dairy Source

Chapter 7 Makhana: Dry Food and a Potential Aquatic Cash Crop

Chapter 8 Cereal β Glucan as a Functional Ingredient

Chapter 9 Rediscovering Medicinal Activity and Food Significance of Shogaol (4, 6, 8, 10, and 12): Comprehensive Review

Chapter 10 Exopolysaccharides Derived from Beneficial Microorganisms: Antimicrobial, Food, and Health Benefits

Chapter 11 Biofilm Threat for Food Industry: An Approach for Its Elimination Using Herbal Food Components

Chapter 12 Cyanobacterial Exopolysaccharide as Natural Sources for Food Packaging Applications

Chapter 13 Microbial Laccase Production and Its Industrial Applications

Chapter 14 Contribution of Lichens in Rectification of Alcohol-Induced Liver Damage: Preventive or Curative

Chapter 15 Microbial Production and Applications of L-lysine

Chapter 16 Pomegranate Peel: Nutritional Values and Its Emerging Potential for Use in Food Systems

Chapter 17 Bio-fertilizer from Trichoderma : Boom for Agriculture Production and Management of Soil- and Root-Borne Plant Pathogens

Chapter 18 Influence of Heavy Metal on Food Security: Recent Advances

Chapter 19 Utilisation and Management of Agriculture and Food Processing Waste

Chapter 20 Nexus Between Climate Change and Food Innovation Technology: Recent Advances

Chapter 21 Antibiotic Residues in Food: A Global Concern for Human Health

Chapter 22 Effects of Toxicant from Pesticides on Food Security: Current Developments

Chapter 23 Chromium Pollution: Impact on Plants and its Mitigation

Chapter 24 Biosorption: A Novel Biotechnological Application for Removal of Hazardous Pollutants

Chapter 25 Emerging Dichlorvos-Based Air Freshener Pertube Kidney Function in Male Albino Rats

Chapter 26 Consumption of Green Chilli and Its Nutritious Effect on Human Health

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

Chapter 28 Nutritional Physiology

Chapter 29 Caffeine: Nutraceutical and Health Benefit of Caffeine-Containing Commodities and Products

Chapter 30 Nutraceutical Potential of Major Edible Oilseeds of India

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

Chapter 32 β-Sitosterol: Predominant Phytosterol of Therapeutic Potential

Chapter 33 Odontonutraceuticals: Phytochemicals for Oral Health Care

Chapter 34 Pharmacological Potential of Thymol

Chapter 35 Trikatu: Transforming Food into Medicines

Chapter 36 Dietary Factors Associated with Cancer