| General note |
Description:<br/>The book aims to provide a solid foundation in the subject matter while also incorporating the most recent advancements in technological development and significant industrial practices. In addition to the technological aspects, the book also highlights the quality aspects and the necessary knowledge required for students or professionals in the field of Food Science and Technology. The book comprises 16 chapters that address a range of critical topics, such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques like infrared and microwaves, as well as non-thermal techniques like high pressure and pulsed electric field processing and irradiation. The book also covers cutting-edge topics like functional foods, which could be of great interest to the global food market. To make the book more comprehensive, it would be beneficial to include chapters on food packaging and food laws, which are essential for commercializing processed foods, fresh produce, and other products.<br/><br/>Related Subjects<br/> <br/>Submit Your Email, To Receive Regular Updates. You Can Unsubscribe Anytime<br/>Subscribe to our Newsletter<br/><br/>NIPA GENX ELECTRONIC<br/>RESOURCES & SOLUTIONS P. LTD.<br/>101-103 Vikas Surya Plaza, CU Block<br/>LSC Market, Pitam Pura, New Delhi 110034<br/><br/>+91 11-43860225, 011-27 34 16 16, 1717<br/>newindiapublishingagency@gmail.com,<br/>info@nipabooks.com<br/><br/> <br/>EASY LINKS<br/>About NIPA<br/>Author Sections<br/>Submit Your Content<br/>Booksellers<br/>Download Catalogue<br/>QUICK LINKS<br/>New Releases<br/>Forthcoming Titles<br/>Bestsellers<br/>Privacy Policy<br/>Terms & Conditions<br/>E PRODUCTS<br/>Ebooks/Echapters<br/>eChapters / eArticles<br/>Certified English Language Course<br/>Certified Personality Development Course<br/>Competitive Examination Preparations<br/>Programmes for Professional Development<br/>Document Quality Checker<br/>Pronunciation Tool<br/>Copyright © 2007 - 2024 NIPA. All Rights Reserved.<br/><br/>We use cookies and similar technologies that are necessary to operate the website. Additional cookies are used to perform analysis of website usage. By continuing to use our website, consent to our use of cookies. For more information, please read our Privacy Policy.<br/><br/>Contents:<br/>01. Introduction to Food Science by A.S. Bawa, O.P. Chauhan and P.S. Raju <br/>02. Unit Operations in Food Processing by M.C. Pandey <br/>03. Thermal Processing of Foods by H.S. Ramaswamy <br/>04. Hurdle Technology in Food Preservation by H.S. Vibhakara and P.S. Raju <br/>05. Low Temperature Preservation of Foods by D.S. Sogi <br/>06. Separation and Filtration Processes by D.C. Saxena <br/>07. Dehydration of Foods by U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu <br/>08. Freezing Preservation of Foods by Alok Shah and O.P. Chauhan <br/>09. Food Irradiation by K .Radhakrishna and K. Jayathilakan <br/>10. Infrared and Microwave Processing of Food by G.K. Sharma, A.D. Semwal and D.K. Yadav <br/>11. Minimal Processing of Fruits and Vegetables by P.S. Raju and O.P. Chauhan <br/>12. Fermentation Preservation of Foods by K.V. Ramana <br/>13. Packaging of Food Products by S. Nadanasabapathy and R. Kumar <br/>14. Non-Thermal Methods of Food Preservation by O.P. Chauhan, P.S. Raju and A.S. Bawa <br/>15. Functional Foods by Shalini Mishra, Alka Pandey and H.N. Mishra <br/>16. Food Laws and Regulations by K.S. Prem<br/> |
