Titlebook: Innovations in Food Technology; Current Perspectives Pragya Mishra,Raghvendra Raman Mishra,Charles Oluw Book 2020 Springer Nature Singapore

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Fermented Pearl Millet Weaning Food: An Innovation of Food Technology and Application in Food Procestion of curd culture to . may enhance its flavor and digestibility and improves its palatability. Finally, the study may be subjected for its sensory attribute analysis. The data analysis concludes that the development of fermented . has opened up a newer opportunity to enhance the flavor and digest

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Omega-3 Fatty Acid from Plant Sources and Its Application in Food Technologytal mediators of multiple signaling pathways, and they are also indispensable compounds of cell membranes. Omega-3 fatty acids are also found in smaller quantities in nuts, seeds, and soy products, as well as beans, vegetables, and whole grains. They are also involved in inflammatory processes in th

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Exopolysaccharides Derived from Beneficial Microorganisms: Antimicrobial, Food, and Health Benefitsuding surface adherence, cellular interactions, and environmental protection. They have been observed to exhibit multiple functions which might be linked to their variation in their structure which include structural polysaccharides or exopolysaccharides and intracellular polysaccharides. The exopol