TY  - BOOK
AU  - Bawa, A. S. (ed.)
TI  - Food Science
SN  - 9789381450147
U1  - 664.028 BAW 22nd
PY  - 2013///
CY  - New Delhi
PB  - Kalyani Publishers
N1  - Description:
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.

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Contents:
01. Introduction to Food Science by A.S. Bawa, O.P. Chauhan and P.S. Raju 
02. Unit Operations in Food Processing by M.C. Pandey 
03. Thermal Processing of Foods by H.S. Ramaswamy 
04. Hurdle Technology in Food Preservation by H.S. Vibhakara and P.S. Raju 
05. Low Temperature Preservation of Foods by D.S. Sogi 
06. Separation and Filtration Processes by D.C. Saxena 
07. Dehydration of Foods by U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu 
08. Freezing Preservation of Foods by Alok Shah and O.P. Chauhan 
09. Food Irradiation by K .Radhakrishna and K. Jayathilakan 
10. Infrared and Microwave Processing of Food by G.K. Sharma, A.D. Semwal and D.K. Yadav 
11. Minimal Processing of Fruits and Vegetables by P.S. Raju and O.P. Chauhan 
12. Fermentation Preservation of Foods by K.V. Ramana 
13. Packaging of Food Products by S. Nadanasabapathy and R. Kumar 
14. Non-Thermal Methods of Food Preservation by O.P. Chauhan, P.S. Raju and A.S. Bawa 
15. Functional Foods by Shalini Mishra, Alka Pandey and H.N. Mishra 
16. Food Laws and Regulations by K.S. Prem

ER  -