Technologies for Value Addition in Food Products and Processes

1. Rheology: A Tool to Predict Quality of Foods
Mamta Bhardwaj, Renuka Singh, and D. C. Saxena
2. Food Extrusion Technology and Products
Suvendu Bhattacharya
3. Non-Thermal Plasma (NTP) Applications for Food Decontamination Technology
R. V. Prasad et al.
4. Refractance Window Drying and Its Applications in Food Processing
K. S. Yoha et al.
5. Enzyme Immobilization in Food and Agriculture: Principles, Practices, and Future Prospects
Mitali Madhumita and Pramod K. Prabhakar
6. Aonla: Composition, Medicinal Properties, Processing, and Food Applications
Parveen Kumari and B. S. Khatkar
7. Traditional Technology of Fish Preservation in Northeast India
R. K. Majumdar
8. Advances in Fish Processing Technology
R. K. Majumdar
9. Nutritional Values and Processing of Tropical Tuber Crops
B. K. Sakhale and Namrata A. Giri
10. Bioethanol Fermentation: The Path Forward for Eco-Friendly and Sustainable Development
Binita Dev, Abdelrahman Saleh Zaky, and R. Jayabalan
11. Traditional Fermentation by the Rabha-Hasong, Mishing, and Karbi Communities of Assam and Prospects of Value Addition for Enhancement of Nutritional Qualities in Ethnic Foods
Hridip Kumar Sarma and Deep Prakash Parasar
12. Rice Protein: Properties, Extraction, and Applications in Food Formulation
Neeraj Ghanghas et al.
13. Application of Natural Biopolymer Films as Edible Coatings on Cut Fruits and Vegetables
Aradhita Barmanray and Indu Bharti
14. Dry Fractionation of Legumes
Snehasis Chakraborty and Chandrima Shrivastava