Food Technology Applied Research and Production Techniques 1st Edition Goyal

Part I: Good Manufacturing Practices and Research in Food Technology

1. Good manufacturing practices for food processing industries: Principles and practical applications

2. Research planning and funding agencies: Focus on food engineering

Part II: Latest Food Technologies

3. Food industry: Use of plastics of the twenty-first century

4. Thermal processing in food technology: Latest trends

5. Non-destructive technique of soft x-ray for evaluation of internal quality of agricultural produce

Part III: Role of Antioxidants in Foods

6. In vitro antioxidant efficacy: Selected medicinal plants of gujarat

7. Antioxidant activities of some marine algae: Case study from india

8. Omega-3 PUFA from fish oil: Silver based solvent extraction

9. Anti-oxidant and anti- bacterial properties of extracts: Terminalia chebula and terminalia bellerica

Part IV: Antimicrobial Activities in Food

10. In vitro antimicrobial activity: Salvadora species

11. Antimicrobial properties of leaf extract: polyalthia longifolia var. Pendula under in-vitro conditions

Part V: Active Constituents of Foods

12. Isolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe Seed

13. Isolation and Characterization of Lycopene from Tomato and Its Biological Activity

14. Food Processing Using Microbial Control System: Shea Butter