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Food Processing and Preservation / Khetarpaul, Neelam
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Food Processing and Preservation
Khetarpaul, Neelam
 
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List Price : US$ 94.45
Our Price : US$ 75.56

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  Book ID : 29111
  ISBN-10 : 81-7035-418-8 / 8170354188
  ISBN-13 : 978-81-7035-418-5 / 9788170354185
  Place of Publication : Delhi
  Year of Publication : 2015
  Edition : (Reprint)
  Language : English
  viii, 552p., Figs., Tabls., Index, 23 cm.
   
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 CONTENTS
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CONTENTS:-

Part I: Status of Food Processing Industry
1. Status of food processing industry in india
2. Importance and scope of food preservation
3. National food processing policy of india

Part II: Food Spoilage, Prevention and Food Safety
4. Food spoilage and its causes - Prevention of microorganisms, Food additives, HACCP: approach to food safety

Part III: Postharvest Processing and Utilization of Fruits and Vegetables
5. Physiological study of perishable foods
6. Preservation of fruits and vegetables
7. CA storage for apples and pears
8. Postharvest disease development and atmospheric modifications
9. Preservation of tree nuts and dried fruits

Part IV: Emerging Trends in Food Processing Technologies
10. Drying of Foods
11. Water activity(aw) and IMF concept: role in food preservation
12. Hurdle technology: a food preservation concept
13. Freeze drying of foods
14. Freezing of foods
15. Food Irradiation
16. Microwave applications to food
17. Use of extrusion technology in food industries

Part V: Storage of Grains
18. Storage and disinfestation of grain
19. The safe storage of grain
20. Grain storage in developing countries.

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 DESCRIPTION
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Today Food Preservation process has improved constantly. The present book deals with the advanced methods of food preservation and provides the overall knowledge about the preservation of foods and food grains. The present edition deals with the relationships between engineering nutritional, microbiological, biochemical and economic aspects of food preservation. This book provides up-to-date review of the current state of food preservation. The book is very useful for B.Sc. and M.Sc. students, teachers and for research scholars.
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