This book presents a diverse collection of contemporary research and review chapters focusing on emerging trends, innovations, and functional applications in food science, nutrition, and food processing technologies. Covering a wide spectrum of topics such as foam-mat drying of heat-sensitive fruits, microbiome modulation, functional foods, plant-based proteins, food fortification, non-thermal preservation technologies, extraction and encapsulation techniques, and value addition of agricultural by-products, the volume offers valuable insights into modern approaches for enhancing food quality, safety, nutrition, and sustainability.

The book highlights the growing importance of nutraceuticals, antioxidant-rich foods, sensory evaluation, thermal and non-thermal processing methods, and innovative preservation technologies in the development of health-oriented food products. Special emphasis has been placed on indigenous ingredients and traditional formulations such as Ashwagandha, saffron, kulfi, Rasnadi Ksheerapaka, amla pomace, and multigrain flour, reflecting the integration of traditional knowledge with advanced scientific research.

Prepared by researchers, academicians, and industry professionals, this compilation serves as a useful reference for students, scientists, food technologists, nutritionists, researchers, and professionals working in food processing and allied sectors. The book will also benefit entrepreneurs and policymakers interested in sustainable food systems, functional food development, and innovative food processing technologies.

Chapter 1. A Comprehensive Review on Foam-Mat Drying of Heat Sensitive Fruits Azmirul Hoque and Ajita Tiwari

Chapter 2. A Comprehensive Review on Microbiome Modulation Sana Rahi, Sweta Joshi, Bushra Shaida and Nazia Tabassum

Chapter 3. Berries: A Potential Functional Food Bhavya Joshi, Sweta Joshi and Nazia Tabassum

Chapter 5. Emerging Technologies in Fruit and Vegetable By-product Valorization Anam Aijaz, Abida Jabeen, Quraazah Akeemu Amin and Sajad Mohd. Wani

Chapter 8. Fortification, Formulation and Characterisation of Ashwagandha Paushali Mukherjee, Jayant Chauhan and Omkar S. Deshmukh

Chapter 9. Plant Based Protein Sources: A Review Shubhra Sinha and Vipul Kumar

Chapter 10. Preparation and Characterization of Dried Rasnadi Ksheerapaka (Milk) Priyanka Parimi, Paushali Mukherjee, Tohru Mitsunaga and Ramagopal Uppaluri

Chapter 12. Saffron in the Management of Chronic Diseases Ayesha Shah, Gufran Hashmi, Sweta Joshi and Bushra Shaida

Chapter 13. Evaluation of Sensory Properties, Nutritional Profile, and Economic Analysis Singh Richa

Chapter 14. Sensory Characteristics and Cost Analysis of Multigrain Flour Singh Shipra, Paul Virginia, Research Scholar and Professor

Chapter 15. Sun-Checking in Paddy: A Comprehensive Review Rifat Javaid, Abida Jabeen, Tawheed Amin, Shahnaz Parveen, Monisa Yousouf and Anam Aijaz

Chapter 19. Recent Development in Extraction and Encapsulation Techniques of Betalain Shabnum Showkat, Aasima Rafiq, Rishi Richa and Oroofa

Chapter 20. Comparative Analysis of Nutritional and Antioxidant Properties Neelam Sachan and Vivek Kumar

Chapter 21. Application of Heat Transfer Fluid for Rapid Freezing of Kulfi Arijit Ray, P.S. Minz, Chitranayak, Sheetal Berry and J.K. Dabas

Chapter 22. Development of Novel Non-Thermal Food Preservation Technique Shivamurti Srivastava and Monarch Shah

Chapter 26. Effect of Thermal Processing on Physiochemical Properties Reshma Saroj and Devinder Kaur

Chapter 28. Dehydration of Amla Pomace & Coriander Leaves for Value-added Product Ram Krishna and Kamlesh Prasad