Length: 152 mm | Breadth: 23.02 mm | Height: 229 mm | Imprint: NIPA | Weight: 640 GMS
Keywords
food processing industry, innovative techniques, comprehensive information, multiple-choice questions, students, researchers, educators, innovative food processing technologies, trends, food safety management, post harvest treatments, cold chain management, edible coatings, minimal processing, radiation processing, nutraceutical, thermal methods, fluidized bed, freeze drying, osmotic drying, food concentration, food fermentations, food packaging, flavour, sensory science, food safety, quality assurance, bio-waste utilization, banana processing, value addition, nutraceuticals, citrus fruits, technical perspective, legal perspectiveThe book provides comprehensive information on the innovative techniques employed in the food processing industry. The book is composed of 21 chapters, each of which has been thoroughly illustrated for enhanced comprehension, with multiple-choice questions at the end of each chapter.
The book will benefit a larger number of students, researchers, educators, and individuals with an interest in the subject.
Dev Raj: Professor & Head (PHT) Department of Post-Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari – 396450, Gujarat,India
Z.P.Patel Vice Chancellor, Navsari Agricultural University, Navsari – 396450, Gujarat,India
1. Innovative Food Processing Technologies by Dev Raj, A K Senapati, FM Sahu, and Nilam V Patel
2. Trends in Food Safety Management by SK Sharma and Deepa Saini
3. Post Harvest Treatments for Fresh Fruits and Vegetables by J.M. Mayani And Dev Raj
4. Cold Chain Management in Food Processing Industry by Dev Raj, AK Senapati, NV Patel and JM Mayani
5. Edible Coatings for Shelf life Extension of Fruits and Vegetables by Loitongbam Sophia Devi
6. Minimal Processing of Fruits and Vegetables by Alok Nath
7. Radiation Processing of Food by Vasudeva K. Rand Manjunath Shetty
8. Nutraceutical and Functional Foods by Rakesh Sharma and Dev Raj
9. Thermal and Non-thermal Methods of Processing by F. M. Sahu and Dev Raj
10. Fluidized bed, Freeze and Spray Drying for Secondary Processing by AK Senapati and Dev Raj
11. Osmotic Drying and Vacuum Frying by Nilam V. Patel and Dev Raj
12. Food Concentration by Dev Raj and Shorya Raj
13. Innovations in Food fermentations by Vikas Kumar
14. Bio-colours: An alternative to synthetic food colorant by Shailendra K Dwivedi, Vivek Tiwari and AP Dwivedi
15. Innovations in Food Packaging by Vigya Mishra
16. Flavour in Sensory Science by M. Preema Devi, Dev Raj and V.K. Joshi
17. Food Safety and Quality Assurance by Satish Kumar
18. Bio-waste Utilization for Value Addition by GhanShyamAbrol
19. Processing and Value Addition of Banana and Its by-products by Suresh Kumar P, Amelia KD, Divya P and Uma S
20. Nutraceuticals from Citrus Fruits by Dinesh Kumar and M. S. Ladaniya
21. Technical and Legal Perspective of Food Processing Plant by S.K. Sharma, Deepa Saini, Neha Rawat and Riya Barthwal