Food Science (Hardcover)

The 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 quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s 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 ?-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.

General

Imprint:	New India Publishing Agency
Country of origin:	India
Release date:	June 2013
Editors:	A.S. Bawa • O.P. Chauhan
Dimensions:	235 x 190 x 22mm (L x W x T)
Format:	Hardcover
Pages:	392
ISBN-13:	978-93-81-45014-7
Categories:	Books > Professional & Technical > Agriculture & farming > Tropical agriculture: practice & techniques Books > Business & Economics > Industry & industrial studies > Primary industries > Agriculture & related industries Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	93-81-45014-5
Barcode:	9789381450147

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