Trends in Animal-Based Foods

Erscheinungsjahr 2025
ISBN: 978-3-032-00574-8
Verlag: Springer

Buch, Englisch, 347 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 709 g

Animal-based foods are an important source of essential nutrients for people worldwide. Advances in processing technology and engineering, fermented food and microbiological aspects, digitization, AI tools, traceability, non-bovine milk and more are crucial to facing the challenge of building a sustainable food system for the future of our planet.

focuses on the exploitation of animal-based products through extensive research, analysis, and technological advancement. With a vision for improving the quality and functionality of meat, poultry, fish and dairy products, this book will cover advanced biotechnological tools and techniques for animal product identification, including emerging dairy processing, waste and by-product utilization, biotechnological potential, yoghurt fortification, detection methods of milk powder adulteration, and sensor technology.

Unlike the existing literature on animal products, this book focuses on the latest research areas, technological advancement, and sustainable biotransformation of these foods. In addition, the book provides theoretical and practical information to present the various aspects of animal-based foods and some alternatives.  will be a valuable resource for researchers, dairy technologists, food technologists, students, and professionals working on sustainable and effective utilization of animal-based products as well as their wastes and by-products.

Zielgruppe

Research

Autoren/Hrsg.

Nimmanapalli, Ramadevi

Kumar Singh, Manish

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Research trends in non-bovine milk: Key areas, advancement, and challenges.- 2. Emerging processing technologies in dairy processing.- 3. A2 milk: Status, technology, and limitation.- 4. Trends in the yoghurt fortification: Ingredients and challenges.- 5. Current trends on coagulated and heat-desiccated dairy products.- 6. Novel methods of adulteration detection of milk powder.-  7. Traceability and digitization tools in the dairy industry.- 8. Quality, nutritional, and functionality of meat products.- 9. Advanced biotechnological tools and techniques for muscle food identification.- 10. Recent developments in meat alternatives.- 11. Traceability, digitization, and processing trends in the meat industry.- 12. Trends in poultry and egg-based food.- 13. Public health concerns about animal-based foods.- 14. Therapeutics potential of animal-based fermented foods.- 15. Animal-based food waste and by-product utilization.

Über Autor(innen)

Editor-in-cheif

Dr. Ramadevi Nimmanapalli is an Indian-American veterinary microbiologist and a highly accomplished academician and scientist with valuable experience in research, administration, and entrepreneurship. She was awarded a Doctor of Philosophy in Molecular Virology from the University of Oxford. She has made a good number of contributions to academic journals and has been an invited speaker at plenary sessions at several international conferences with 05 patent awards and products to her credit. Her extensive network and professional expertise span across India, the UK, and the USA. She was the founding Dean of the Faculty of Veterinary and Animal Sciences at the Institute of Agricultural Sciences at Banaras Hindu University, India. Also served as a Member of the Technical Expert Committee on Livestock/Animal and Allied Sciences, Department of Biotechnology, India. Dr. Ramadevi has guided 14 Masters and 4 Ph.D. students and was also involved in managing funds of $20 million for diverse programs, including Research and Development. Her research area is focused on Cancer biology, Veterinary microbiology, and Livestock product technology. 

Co-editor

Mr. Manish Kumar Singh is working as an Assistant Professor at the Department of Food Technology, School of Engineering and Technology, Mizoram University, Aizawl, India where he is actively involved in academics and research. He is a Master of Science in Food Science and Technology from Banaras Hindu University and holds a Junior Research Fellowship from the University Grant Commission, India. He is supervising 08 M.Sc. Food Technology students in the department. Mr. Singh started his research career in the year 2022 when he was working on milk protein polymorphism analysis of an indigenous cow breed under the RKVY project at BHU. He has published a good number of publications in the last two years, subject to milk protein variant analysis, metabolomics, valorization, traceability, and functional foods.