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Food Engineering and Technology

Sharma, H.K. & A.Upadhyay

  • Country of Origin India
  • ImprintNIPA
  • ISBN9789383305483
  • BindingPAPERBACK
  • Year of Publishing2015
  • Number Of Pages662 pages, 25cm
  • LanguageEnglish
  • Available Formats

     
    • Paperback

      USD 43.24
      Less 15.00% Discount
      Online Price: USD36.75

      * Delivery and other charges may apply.
 
 

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  • About The Author
  • About The Book
  • Contents
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  • Food Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.

  • H. K. Sharma: Professor, Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology (SLIET) (Deemed University) Longowal-148106, Distt Sangrur (Punjab), Ashutosh Upadhyay: Associate Professor, Food Science and Technology Department, National Institute of Food Technology and Management (NIFTEM), Kundli, Sonepat (Haryana), Manoj Mundada: QA Executive, Dani Foods India, Ahmedabad (Gujarat)

  • No eChapter available for this eBook
  • 1. Carbohydrates
    2. Proteins
    3. Lipids
    4. Pigments
    5. Enzymes and Food Flavour
    6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors
    7. Food and Microorganisms: General Concepts
    8. Food Spoilage and Food Borne Illness
    9. Microorganisms in Food Production
    10. Processing: Principles and Methods
    11. Food Additives and Preservatives
    12. Food Packaging
    13. Grains and Oilseeds Processing
    14. Fruits, Vegetables and Plantation Products Processing
    15. Animal Products
    16. Food Safety and Regulations
    17. Basic Concepts
    18. Food Rheology and Pumps
    19. Heat Transfer
    20. Mass Transfer Operations
    21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion
    22. Food Processing
    23. Numerical Problems in Food Engineering
    24. Bakery Products
    25. Non Thermal Methods in Food Processing

  • 924zzb

Browse Subjects

Agricultural Sciences

  • Abiotic and Biotic Stress
  • Agribusiness Management
  • Agriculture Economics
  • Agriculture Engineering
  • Agronomy
  • Biotechnology
  • Crop Management and Improvement
  • Entomology
  • Environment and Climate Change
  • Greenhouse Technology
  • ICT and Extension Education
  • Irrigation and Drainage Engineering
  • Mathematics and Statistics
  • Natural Resources Management
  • Nematology
  • Pest Management
  • Rural Development and Livelihood Security
  • Seed Science and Technology
  • Soil Sciences

Animal Husbandry and Veterinary Sciences

  • Animal Biotechnology
  • Animal Husbandry and Extension
  • Animal Nutrition
  • Animal Production and Reproduction
  • Bacteriology and Microbiology
  • Dairy Sciences
  • Fisheries and Aquaculture
  • Genetics and Breeding
  • Immunology
  • Livestock
  • Pathology and Behaviour
  • Pharmacology and Toxicology
  • Physiology and Anatomy
  • Poultry Science
  • Surgery
  • Veterinary Sciences

Climate Change and Environmental Sciences

  • Biodiversity
  • Climate Change
  • Pollution
  • Renewable Energy
  • Waste Management and Recycling

Food Sciences and Technology

  • Food Science and Technology
  • Food Security and Nutrition
  • Microbiology
  • Processing and Packaging

Geological Sciences

  • Disasters
  • Geology
  • Hydrology
  • Mining
  • Oceanography
  • Remote Sensing and GIS

Horticultural Sciences

  • Agroforestry and Forestry
  • Aromatic and Medicinal Plants
  • Floriculture and Landscaping
  • Fruit Science (Pomology)
  • Plantation and Spices Crops
  • Post Harvest Technology
  • Processing and Preservation
  • Vegetable Science

Plant Sciences

  • Biotechnology and Bioinformatics
  • Plant Breeding and Genetics
  • Plant Pathology
  • Plant Physiology
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