Synopsis
Food Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.
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About the Author
H. K. Sharma: Professor, Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology (SLIET) (Deemed University) Longowal-148106, Distt Sangrur, Punjab, India.
Ashutosh Upadhyay: Associate Professor, Food Science and Technology Department, National Institute of Food Technology and Management (NIFTEM), Kundli, Sonepat, Harayana, India
Manoj Mundada: QA Executive, Dani Foods India, Ahmedabad,Gujarat, India
"About this title" may belong to another edition of this title.
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Food Engineering and Technology
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Food Engineering and Technology
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Food Engineering and Technology
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Food Engineering and Technology
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Soft cover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents: Preface. 1. Carbohydrates. 2. Proteins. 3. Lipids. 4. Pigments. 5. Enzymes and food flavour. 6. Nutrition, vitamins, minerals and anti-nutritional factors. 7. Food and microorganisms: general concepts. 8. Food spoilage and food borne illness. 9. Microorganisms in food production. 10. Processing: principles and methods. 11. Food additives and preservatives. 12. Food packaging. 13. Grains and oilseeds processing. 14. Fruits, vegetables and plantation products processing. 15. Animal products. 16. Food safety and regulations. 17. Basic concepts. 18. Food rheology and pumps. 19. Heat transfer. 20. Mass transfer operations. 21. Unit operations: size reduction, filtration, separation mixing, agitation and extrusion. 22. Food processing. 23. Numerical problems in food engineering. 24. Bakery products. 25. Non thermal methods in food processing. Food Engineering and Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank. Seller Inventory # 113731
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Food Engineering and Technology (eng)
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Food Engineering and Technology: A Practice Book
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Food Engineering and Technology
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food Engineering & Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations, including JRF, SRF, ARS, and GATE. This book is an essential resource for students of Food Science, Technology, and Engineering, as well as related disciplines, who are preparing for both written and oral examinations. In addition, practicing researchers, technologists, and engineers can use this book as a readily available handbook for quick reference. Furthermore, faculty members who teach Food Technology can find this book useful as a valuable question bank. The book is expected to be highly sought after by students and professionals alike, and it is hoped that it will serve as a valuable resource for those seeking to enhance their knowledge and understanding of Food Engineering and Technology. 662 pp. Englisch. Seller Inventory # 9789383305483