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Synopsis
The book aims to provide a comprehensive understanding of the fundamentals of the subject as well as the latest developments in technology and relevant industrial practices. In addition to the technological aspects, the book also emphasizes the importance of quality and the necessary knowledge required for students or professionals in the field of Food Science and Technology. The book is divided into 16 chapters, each addressing important topics such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques including infrared and microwave processing, as well as non-thermal techniques such as high pressure and pulsed electric field processing, and irradiation. The book also covers state-of-the-art subject areas such as functional foods, which have great potential in the global food market. Furthermore, the book emphasizes the importance of food packaging and food laws in commercializing processed foods, as well as fresh produce, making it a more comprehensive resource for readers.
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About the Author
A.S Bawa: Ex-Director, Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India.
P.S. Raju (Scientist) Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India
O.P.Chauhan (Scientist) Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India.
"About this title" may belong to another edition of this title.
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Food Science (eng)
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Food Science
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ISBN 10: 8119103688
ISBN 13: 9788119103683
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Food Science
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Food Science
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Food Science
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ISBN 10: 8119103688
ISBN 13: 9788119103683
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Food Science
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Food Science
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Food Science
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New India Publishing Agency - NIPA, 2023
ISBN 10: 8119103688
ISBN 13: 9788119103683
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Taschenbuch
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book aims to provide a comprehensive understanding of the fundamentals of the subject as well as the latest developments in technology and relevant industrial practices. In addition to the technological aspects, the book also emphasizes the importance of quality and the necessary knowledge required for students or professionals in the field of Food Science and Technology. The book is divided into 16 chapters, each addressing important topics such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques including infrared and microwave processing, as well as non-thermal techniques such as high pressure and pulsed electric field processing, and irradiation. The book also covers state-of-the-art subject areas such as functional foods, which have great potential in the global food market. Furthermore, the book emphasizes the importance of food packaging and food laws in commercializing processed foods, as well as fresh produce, making it a more comprehensive resource for readers. 392 pp. Englisch. Seller Inventory # 9788119103683
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Food Science
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Food Science
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