This volume brings together eight carefully selected chapters that reflect the dynamic evolution of food process engineering. Each chapter is grounded in experimental work and offers insights into practical applications that contribute to enhanced food quality, safety, sustainability, and nutritional functionality. From the application of sodium alginate and kadam leaf extract coatings to extend the shelf life of cape gooseberry, to microwave-assisted protein extraction from mustard meal, the book explores cutting-edge research and development across diverse food matrices.
In particular, this book emphasizes the utilization of agro-industrial by-products, such as lemon waste, pineapple peel, coconut shell, and mustard meal, highlighting their potential to be transformed into valuable food additives, packaging materials, and bioactive compounds. It also introduces readers to ecoleather as a secondary packaging material, biodegradable films, and microencapsulation techniques, reflecting the growing trend toward green technologies and circular economy principles in food systems.
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