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Agri Food Crops: Processing, Value Addition, Packaging and Storage / Kumar, R. Sasi & Sivakumar, P.S.
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Agri Food Crops: Processing, Value Addition, Packaging and Storage
Kumar, R. Sasi & Sivakumar, P.S.
 
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List Price : US$ 90.43
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 PRODUCT DETAILS
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  Book ID : 40006
  ISBN-10 : 93-81450-40-4 / 9381450404
  ISBN-13 : 978-93-81450-40-6 / 9789381450406
  Place of Publication : Delhi
  Year of Publication : 2012
  Edition : (First Edition)
  Language : English
  xvi, 278p., Illus., Figs., Tables, 25 cm.
   
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 CONTENTS
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CONTENTS:-
1. Cereals, Millets and Pulses based Foods
2. Traditional Foods
3. Fruits and Vegetables Based Foods
4. Tropical Roots and Tuber Crops based Foods
5. Minor Forest Products Based Foods
6. Milk and Milk Product Based Foods
7. Food Additives Used for Foods
8. Food Package Development
9. Food Storage and Quality Control
10. Food Laws and Regulation
11. Project Preparation
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 DESCRIPTION
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The book deals with value addition and processing of agro-food crops. Each agro-food crop is discussed from the point of its production, processing, value addition, packaging and storage. Main food crops of special importance in the food processing sector like cereals, millets and pulses, minor forest products fruits and vegetables and milk and milk based products are considered length.

The book gives a comprehensive account of food processing and value addition with regards to encourage for setting up small food processing industries in their local area using local agro food crops base. Indigenous food preparations based on fermented cereals and pulse, milk and other crops based products have been discussed. Various food laws and regulation by the Government to control food quality and standards are highlighted. Agro food based, food processing industry, in small or cottage scale level in their local region with available resource projects are also discussed in details.

An outstanding text for students, researchers and entrepreneurs in food processing with little or no previous instruction in food science and technology, food science is also a valuable reference for professionals in food processing, as well as for those working in fields that serves, regulates or otherwise interfaces with the food processing Industry.

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