Food Chemistry & Science

Innovations in Agricultural and Biological Engineering

Food Technology
Applied Research and Production Techniques

Editors: Murlidhar Meghwal, PhD
Megh R. Goyal, PhD
Mital J. Kaneria, PhD

Food Technology

Published. Available now.
Pub Date: August 2017
Hardback Price: $189.95 US
Hard ISBN: 9781771885096
E-Book ISBN: 978-1-315-36565-7
Pages: 412 pp w/Index
Binding Type: hardback
Series: Innovations in Agricultural and Biological Engineering
Notes: 44 color and 40 b/w illustrations

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, 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.


  • provides information relevant to technology
  • makes suggestions for equipment and devices
  • looks at standardization in food technology
  • explores new and innovative packaging technology
  • studies antimicrobial activities in food
  • considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents
  • discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products
Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.

Foreword by T. K. Goswami
Foreword by G. S. Dave
Preface 1 by Murlidhar Meghwal
Preface 2 by Megh R. Goyal and Mital J. Kaneria
Part I : Good Manufacturing Practices and Research in Food Technology
1. Good Manufacturing Practices for Food Processing Industries: Principles and Practical Applications
Murlidhar Meghwal, Uday Heddurshetti, and Ravikumar Biradar
2. Research Planning and Funding Agencies: Focus on Food Technology
Murlidhar Meghwal, Soumitra Banerjee, B. L. Dhananjaya, Rachit Anu, and Uday Heddurshetti

Part II: Latest Food Technologies
3. Food Industry: Use of Plastics in Twenty-First Century
Ewelina Basiak
4. Thermal Processing In Food Technology: Latest Trends
Mahuya Hom Choudhury
5. Non-Destructive Technique of Soft X-Ray for Evaluation of Internal Quality of Agricultural Produce
D. V. Chidanand, C. K. Sunil, and Ashish Rawson

Part III: Role of Antioxidants in Foods
6. In Vitro Antioxidant Efficacy: Selected Medicinal Plants of Gujarat
Pooja Moteriya, Jalpa Ram, Mital J. Kaneria, and Sumitra Chanda
7. Antioxidant Activities of Some Marine Algae: Case Study from India
K. D. Rakholiya, J. T. Patel, V. D. Vora, G. S. Sutaria, R. M. Patel, R. A. Dave, and Mital J. Kaneria
8. Omega-3 PUFA from Fish Oil: Silver-Based Solvent Extraction
Kirubanandan Shanmugam
9. Anti-Oxidant and Anti-Baterial Characteristics of Extracts: Terminalia chebula and Terminalia bellerica
Harsha Patel, Hemali Padalia, Mital J. Kaneria, Yogesh Vaghasiya, and Sumitra Chanda

Part IV: Antimicrobial Activities in Food
10. In Vitro Antimicrobial Activity: Salvadora Species
Jagruti Sonagara, Kalpna D. Rakholiya, Hemali Padalia, Sumitra Chanda, and Mital J. Kaneria
11. Antimicrobial Properties of Leaf Extract: Polyalthia longifolia var. Pendula Under In-Vitro Conditions
Kalpna D. Rakholiya, Yogesh Baravalia, and Sumitra Chanda

Part V: Active Constituents of Foods
12. Isolation, Validation and Characterization of Major Bioactive Constituents from Mango Ripe Seed
Kalpna D. Rakholiya, Mital J. Kaneria, and Sumitra V. Chanda
13. Isolation and Characterization of Lycopene from Tomato and Its Biological Activity
Yogesh K. Baravalia, Komal V. Pokar, Khyati C. Bhojani, and Shailesh B. Gondaliya
14. Food Processing using Microbial Control System: Shea Butter
Esiegbuya Ofeoritse Daniel and Okungbowa Francisca Iziegbe

About the Authors / Editors:
Editors: Murlidhar Meghwal, PhD
Assistant Professor, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management, Sonepat, Haryana, India

Murlidhar Meghwal, PhD, is a distinguished researcher, engineer, teacher, and consultant. He is currently Assistant Professor in the Department of Food Science and Technology at the National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India. He was formerly a professor at the Centre for Incubation, Innovation, Research and Consultancy (CIIRC) at the Jyothy Institute of Technology, Bengaluru, India. Dr. Meghwal is currently working on the characterization of instant coffee powder; development of nutrient and fiber rich functional cookies from fruit fibers residues; developing inexpensive, disposable, and biodegradable food containers using agricultural wastes; and quality improvement, quality attribute optimization, and freeze-drying of milk.

He has authored or edited six books in the field of food technology, food science, food engineering, dairy technology, and food process engineering and has published many research papers. He is a reviewer and an editorial board member of several journals. He has attended many national and international workshops, seminars, and conferences.

Dr. Meghwal received his BTech degree in Agricultural Engineering from the College of Agricultural Engineering Bapatla, Acharya N. G. Ranga Agricultural University, Hyderabad, India. He received his MTech. degree in Dairy and Food Engineering from the Indian Institute of Technology Kharagpur, West Bengal, India; and his PhD degree in Food Process Engineering from the Indian Institute of Technology Kharagpur. Dr. Meghwal was actively involved in establishing the Food Technology Program (MTech.) at the Centre for Emerging Technologies at Jain University, Bengaluru, and he acted as course coordinator, placement in-charge, and head. He earlier worked as a research associate at INDUS Kolkata (a rice parboiling, milling, and processing company) in the eastern part of the India on the development of a quicker and industrial-level parboiling system for paddy and rice milling. He is recipient of several scholarship, fellowships, and an award from the President of India.

Megh R. Goyal, PhD
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc. email:

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at University of Puerto Rico–Mayaguez Campus; and Senior Acquisitions Editor and Senior Technical Editor-in-Chief in Agriculture and Biomedical Engineering for Apple Academic Press Inc. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering in 1986 from the College of Engineers and Surveyors of Puerto Rico. On September 16, 2005, he was proclaimed as “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of 45 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited over 25 books. He received his BSc degree in engineering from Punjab Agricultural University, Ludhiana, India; his MSc and PhD degrees from Ohio State University, Columbus; and his Master of Divinity degree from Puerto Rico Evangelical Seminary, Hato Rey, Puerto Rico, USA.

Mital J. Kaneria, PhD
Assistant Professor, UGC-CAS Department of Biosciences, Saurashtra University, Rajkot, India

Mital J. Kaneria, PhD, is presently working as Assistant Professor in the Department of Biosciences, Saurashtra University, Rajkot, India. He formerly worked as a research associate at GUIDE (Gujarat Institute of Desert Ecology), Bhuj-Kachchh, India, in the terrestrial ecology division on the study of floral diversity, mangrove monitoring, herbarium preparation, and soil-water analytical parameters. He has published more than 40 research papers in national and international journals and has also written book chapters and books. He is a reviewer and editorial board member of many journals, has attended and presented several papers in several national and international seminars, and conferences and has received best paper awards. His current research involves isolation and characterization of bioactive phyto-constituents focused on in vitro and in vivo antimicrobial, antioxidant, and pharmacological activities of medicinal plants, particularly in relation to safety profiling, ageing, and various acute and chronic diseases and disorders.

Dr. Kaneria received his BSc degree in botany from M.D. Science College, Porbandar, Saurashtra University, Gujarat, India, and his MSc degree in botany from Department of Biosciences, Saurashtra University, Rajkot, Gujarat, India. He earned his PhD degree in botany under the guidance of Prof. Sumitra Chanda, from the same Institute. During his PhD training, he was awarded a BSR Fellowship from UGC, New Delhi, India, for three years. His doctoral research is based on the phytochemical and pharmacological potency of a selected medicinal plant from Gujarat region.

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