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.
- 536 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Food Processing and Preservation
About this book
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Information
Publisher
Daya Publishing HouseeBook ISBN
9789383048083
Year
2021Table of contents
- HalfTitle
- Title Page
- Copyright
- About The Book
- About The Author
- Contents
- Preface
- Part I: Status of Food Processing Industry
- Part II: Food Spoilage, Prevention and Food Safety
- Part III: Postharvest processing and Utilization of Fruits and Vegetables
- Part IV: Emerging Trends in Food Processing Technologies
- Part V: Storage of Grains
- Bibliography
- Index