ISBN: 9789381450147 - food science (19 Ergebnisse)

Zustand: New. pp. viii + 384.

Zustand: New. pp. viii + 384 Illus.

Zustand: New. pp. viii + 384.

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Preface. 1. Introduction to food science/A.S. Bawa, O.P. Chauhan and P.S. Raju. 2. Unit operations in food processing/M.C. Pandey. 3. Thermal processing of foods/H.S. Ramaswamy. 4. Hurdle technology in food preservation/H.S. Vibhakara and P.S. Raju. 5. Low temperature preservation of foods/D.S. Sogi. 6. Separation and filtration processes/D.C. Saxena. 7. Dehydration of foods/U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu. 8. Freezing preservation of foods/Alok Shah and O.P. Chauhan. 9. Food irradiation/K. Radhakrishna and K. Jayathilakan. 10. Infrared and microwave processing of food/G.K. Sharma, A.D. Semwal and D.K. Yadav. 11. Minimal processing of fruits and vegetables/P.S. Raju and O.P. Chauhan. 12. Fermentation preservation of foods/K.V. Ramana. 13. Packaging of food products/S. Nadanasabapathy and R. Kumar. 14. Non-thermal methods of food preservation/O.P. Chauhan, P.S. Raju and A.S. Bawa. 15. Functional foods/Shalini Mishra, Alka Pandey and H.N. Mishra. 16. Food laws and regulations/K.S. Premavalli. The book aims at imparting basics of the subject besides latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in food science and technology. The book contains 16 chapters addressing various important aspects such as unit operations, thermal processing hurdle technology preservation cold preservation dehydration, freezing and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as y-irradiation. State of art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.…

Hardcover. Zustand: New. ISBN:9789381450147.

Zustand: new.

Zustand: New. 2013. hardcover. . . . . .

Zustand: As New. Unread book in perfect condition.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Hardcover. Zustand: Brand New. 392 pages. 7.50x0.88x9.25 inches. In Stock.

hardcover. Zustand: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Gebunden. Zustand: New. KlappentextThe book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the qu.

Zustand: As New. Unread book in perfect condition.

Zustand: New. 2013. hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New. In English.

Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 392 pp. Englisch.…

Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…