Technology of Food Processing Industries

The book Technology of Food Processing Industries covers Amla Candy, Aseptic Processing and Packaging, Bael Fruit, Banana Dehydration, Citrus Fruits, Consumer Protection and Food Packaging (Rules and Regulations), Dairy Products & Processing, Dehydration of Red Chillies, Fermented Dairy Products, Effluent Treatment Methods for Food Industries, Fabricated Chips, Preservation of Meat Products (Fermentation Technology), Food Processing, Small Scale Enterprises, Ice Cream Manufacture, Impact of Food Regulations on the Food System, Infrared Radiation0- An Innovative Technique in Food Preservation, Manufacture of Nutritious Snack Foods, Non-Alcoholic and Alcoholic Beverages (Fermented), Non-Thermal Food Preservation, Noodles Manufacture, Oils and Fats, Poly House Dried Mushroom Slices, Preparation of Diabetic Cookies, Preservation of Meat, Fish and Eggs, Preservation of Milk and Dairy Products, Puffed Potato Cubes, Pulses Processing, Ready Khaman Mix, Sapota-Papaya Fruit Bar, Soya Products (Fermented), Sports Foods and Drinks, Sugar and Sugar Products, Surface Design in Food Packaging, Sweet Potato Products, Technologies and Packages of Banana, Tomato Puree, Bakery Project Profile.