7 Oct 2022 – Dr. Anil Kumar Anal, Professor in Food Engineering and Bioprocess Technology (FEBT) and Food Innovation, Nutrition and Health (FINH) of the School of Environment, Resources and Development (SERD) at AIT, has recently co-edited two books, namely “Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications” published by Wiley and Sons Ltd, and Valorization of Agro-Industrial By-Products: Sustainable Approaches for Industrial Transformation, published by CRC Press Ltd.
- Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications
This book explores various aspects of functional foods. The book unlocks and describes human gut microflora, factors affecting their growth and metabolism, and the relationship between diet and the gut microbiome; the development of functional foods industrially and in-depth examinations of synbiotics as potential functional foods, as well as safety and regulatory claims. The book also includes information about the critical facets of producing these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The contributing authors across the globe describe the principles, mechanism of action, and applications of probiotics and prebiotics and their health benefits.
This book is perfect for researchers, industry practitioners, policy developers, and students working in or studying food processing and food microbiology. The book is also an invaluable resource for professionals working in the field of food biotechnology.
Read now:
https://bit.ly/3HYtuas (DOI: 10.1002/9781119702160)
- Valorization of Agro-Industrial By-products: Sustainable Approaches for Industrial Transformation”
This book covers sustainable approaches for industrial transformation to the valorization of agro-industrial by-products. The book is divided into four sections. It starts with information about the agro-food industry and its by-products, including their characterization, followed by different green technologies (principle, process strategies, and extraction of bioactive compounds) applied for the management of agro-industry by-products. It further explains biotechnological interventions involved in the value addition of these by-products. Various regulatory and environmental concerns, including the bio-circular green economy (BCG) and most of the Sustainable Development Goals (SDGs) linked to by-products management along with bio-refinery concept, and future strategies is provided as well.
This book is aimed at researchers, graduate students, and professionals in food science/food engineering, bioprocessing/biofuels/bioproducts/biochemicals and agriculture, bioeconomy, food waste processing, post-harvest processing, and waste management.
Read now:
https://bit.ly/3UVV7sm (DOI: 10.1201/9781003125679)
AIT congratulates Prof. Anil for the publication of the two books.
