Food Science

個数：

Food Science

Bawa, A.S. (EDT)/ P.S.Raju (EDT)/ O.P.Chauhan (EDT)

ウェブストア価格 ¥16,886（本体¥15,351）
New India Publishing Agency（2013/06発売）
外貨定価 UK£ 59.34
ポイント 153pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 392 p.
言語 ENG
商品コード 9788119103683

Full Description

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.

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. Premavalli