Advances in Cereals Processing Technologies
Language: English
Published by CRC Press, 2021
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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nach der Bestellung gedruckt Neuware - Printed after ordering - The present book presents its reader with comprehensive knowledge related to cereals processing.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Seller Inventory # 9781032198453
- Title
- Advances in Cereals Processing Technologies
- Author
- Gopal Kumar Sharma
- Publisher
- CRC Press
- Publication year
- 2021
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1032198451
- ISBN 13
- 9781032198453
- Item weight
- 510 grams
- Dimensions
- 235x157x18 mm
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses. 'The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
"Synopsis" may belong to another edition of this title.
About the Author
Gopal Kumar Sharma, DRDO-DFRL (Defence Food Research Laboratory), Ministry of Defence, Government of India
Anil Dutt Semwal, DRDO-DFRL (Defence Food Research Laboratory), Ministry of Defence, Government of India
Dev Kumar Yadav, DRDO-DFRL (Defence Food Research Laboratory), Ministry of Defence, Government of India
"About the title" may belong to another edition of this title.
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