This new looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies.

Good Manufacturing Practices for Food Processing Industries: Principles and Practical Applications. Research Planning and Funding Agencies: Focus on Food Technology. Food Industry: Use of Plastics in Twenty-First Century. Thermal Processing In Food Technology: Latest Trends. Non-Destructive Technique of Soft X-Ray for Evaluation of Internal Quality of Agricultural Produce. In Vitro Antioxidant Efficacy: Selected Medicinal Plants of Gujarat. Antioxidant Activities of Some Marine Algae: Case Study from India. Omega-3 Pufafrom Fish Oil: Silver Based Solvent Extraction. Anti-Oxidant and Anti-Baterial Characteristics of Extracts: Terminalia chebula and Terminalia bellerica. In Vitro Antimicrobial Activity: Salvadora Species. Antimicrobial Properties of Leaf Extract: Polyalthia Longifolia var. Pendula Under In-Vitro Conditions. Isolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe Seed. Isolation and Characterization of Lycopene from Tomato and Its Biological Activity. Food Processing using Microbial Control System: Shea Butter.

Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria