{"title":"M Selvamuthukumaran","description":null,"products":[{"product_id":"handbook-on-spray-drying-applications-for-food-industries-book-m-selvamuthukumaran-9780815362456","title":"Handbook on Spray Drying Applications for Food Industries","description":"Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders.   The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients.   The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. 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Key Features:         Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products  Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers  This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50362316521745,"sku":"CIN0815362455VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0815362455.jpg?v=1750818201"},{"product_id":"non-thermal-processing-technologies-for-the-grain-industry-book-m-selvamuthukumaran-9780367608576","title":"Non-Thermal Processing Technologies for the Grain Industry","description":"Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. 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Key Features:         Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology.      Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects.      Discusses the importance of using biopreservatives in shelf life extension of several dairy food products.      Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing  This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. 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Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains      Explores the safety issues and applications of non-thermal food processing techniques   This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284817641745,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284819706129,"sku":"NIN9780367625160","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52521177645329,"sku":"NLS9780367625160","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367625164.jpg?v=1751324648"},{"product_id":"active-packaging-for-various-food-applications-book-m-selvamuthukumaran-9780367675141","title":"Active Packaging for Various Food Applications","description":"Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry.  Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged foods. This book discusses extending the shelf life of various food products by incorporating various active packaging systems. It also addresses bioactive materials used for packing food products and applications of nanomaterials in an active packaging system.  Key Features:           Describes the uses of active packaging materials for various food processing industries like dairy, cereals, fruits and vegetables, meat, etc.       Explains the application of biosensors for the detection of spoilage of active packed food products      Discusses the importance of active packaging techniques for retaining antioxidants and micro as well as macronutrients      Highlights the importance of active packaging of foods and its advantages     This book is a great source for academicians, scientists, research scholars, and food industry personnel because it sheds light on the recent techniques used in active packaging systems for enhancing quality aspects.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284829503761,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284831764753,"sku":"NIN9780367675141","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52521441886481,"sku":"NLS9780367675141","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367675145.jpg?v=1751071907"},{"product_id":"non-thermal-processing-technologies-for-the-dairy-industry-book-m-selvamuthukumaran-9781032117249","title":"Non-Thermal Processing Technologies for the Dairy Industry","description":"The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. 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Key Features:         Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology.      Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects.      Discusses the importance of using biopreservatives in shelf life extension of several dairy food products.      Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing  This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. 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Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability.   Key Features:         Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages      Discusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries.      Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc.      Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry.  This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51284936524049,"sku":"NIN9781032119274","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52586186932497,"sku":"NLS9781032119274","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032119276.jpg?v=1751206055"},{"product_id":"non-thermal-processing-technologies-for-the-fruit-and-vegetable-industry-book-m-selvamuthukumaran-9781032080291","title":"Non-Thermal Processing Technologies for the Fruit and Vegetable Industry","description":"Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand.  Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability.   Key Features:         Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages      Discusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries.      Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc.      Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry.  This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51293175415057,"sku":"NIN9781032080291","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52430291501329,"sku":"NLS9781032080291","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032080299.jpg?v=1751205983"},{"product_id":"non-thermal-processing-technologies-for-the-meat-fish-and-poultry-industries-book-m-selvamuthukumaran-9781032151168","title":"Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries","description":"Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. 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It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling.  This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. The text contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51302957842705,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51302960791825,"sku":"NIN9781032151168","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52408173068561,"sku":"NLS9781032151168","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032151161.jpg?v=1751080418"},{"product_id":"yak-milk-book-m-selvamuthukumaran-9781032584706","title":"Yak Milk","description":"The domestic yak (Bos grunniens), a species of long-haired domestic cattle, is found in India, Nepal, China, Pakistan, Mongolia, Russia, and Serbia. 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Key Features:    Characterizes the composition of milk obtained from different yak species Reviews indigenous processing tactics for yak milk Addresses various packaging and quality assurance issues of various products derived out of yak","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51598065500433,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51598065697041,"sku":"NGR9781032584706","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52588888195345,"sku":"NLS9781032584706","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/103258470X.jpg?v=1751111956"},{"product_id":"non-thermal-processing-technologies-for-the-meat-fish-and-poultry-industries-book-m-selvamuthukumaran-9781032171432","title":"Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries","description":"Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. 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It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling.  This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. 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A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others.   Applications of Membrane Technology for Food Processing Industries introduces membrane processing techniques, presenting principles, theory and operational conditions for achieving efficient quality product. It discusses different types of membrane processing techniques viz. reverse osmosis, nanofiltration, ultrafiltration, electro dialysis, microfiltration, pervaporation, including its applications, advantages and disadvantages.  Key Features:         Deals with the retention of antioxidants by using novel membrane processing techniques       Includes the application of membrane processing techniques in whey processing      Explains the method for degumming, dewaxing and decolorization of edible crude oils      Narrates application of membrane processing techniques in waste water treatment for efficient use  Readers, such as professors, scientist, research scholars, students and industrial personnel, will come to know about the current trends in use of membrane processing techniques for its application in several food processing industries. This book can be a ready reference for the food industrial industry for manufacturing of deacidified clarified fruit juices and wine by using integrated membrane technique approach.  In a nutshell, this book will benefit food scientist, academicians, students and food industrial persons by providing in-depth knowledge about membrane processing of foods for quality retention and also for efficient consumer acceptability.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52520729051409,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52520729444625,"sku":"NLS9780367226916","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780367226916.jpg?v=1760565778"},{"product_id":"anthocyanins-in-subtropical-fruits-book-m-selvamuthukumaran-9781032151175","title":"Anthocyanins in Subtropical Fruits","description":"Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits.  In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail.  Additional features:  • Addresses chemical properties, classification, and stability of anthocyanins during processing and storage  • Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits  • Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects  Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.  9781032127958_","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52585129869585,"sku":"NLS9781032151175","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52745718169873,"sku":"NIN9781032151175","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781032151175.jpg?v=1761141121"},{"product_id":"wealth-out-of-food-processing-waste-book-m-selvamuthukumaran-9781032210643","title":"Wealth out of Food Processing Waste","description":"High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated waste can be effectively used to manufacture or recover such value-added by-products as fibers, antioxidants, proteins, vitamins and minerals, biofilms, fertilizers, and animal feed. While food processing- generated waste may lead to health and environmental hazards, it is critical to identify proper protocols to recover valuable ingredients from waste, thereby creating wealth in the society.  Wealth out of Food Processing Waste identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. The effective utilization of waste can generate income for the entrepreneur, lead to more employment for society, enhance fertility of soil, reduce environmental pollution, conserve resources, and help augment national economies to a greater extent.  Key Features:    Provides in-depth knowledge about conversion of waste derived from various food processing industries into various value-added products Highlights the extraction of antioxidants and functional food ingredients from industrial food waste Presents current and emerging trends using biotechnological approaches for conversion of waste into various value-added products  This book provides food industry personnel, scientists, food engineers, biotechnologists, research scholars, and students with strategies for effective utilization of waste from various food processing industries.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52591313191185,"sku":"NLS9781032210643","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781032210643.jpg?v=1761063748"},{"product_id":"flavors-for-nutraceutical-and-functional-foods-book-m-selvamuthukumaran-9781138064171","title":"Flavors for Nutraceutical and Functional Foods","description":"This book describes the extraction techniques used for manufacturing flavors from natural raw materials.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52668394373393,"sku":"NLS9781138064171","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53251703734545,"sku":"NIN9781138064171","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781138064171.jpg?v=1762284903"},{"product_id":"wealth-out-of-food-processing-waste-book-m-selvamuthukumaran-9781032216058","title":"Wealth out of Food Processing Waste","description":"High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. 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