Food Processing and Preservation (2 Parts-Set)

A brand new comprehensive must have text cum reference book covers several interesting and essential elements of Food Science and Technology, including many recent and emerging essential elements of food science and technology, including many recent and emerging technological aspects for UG and PG programmes of various Universities. Comprised of chapters written by well known experts with practical and academic experience, and edited by Professors of repute with long experience of teaching and research in their respective specialization, the manuscripts is a timely addition to our knowledge of food science and technology. It is written in user friendly style to suit the requirements of students. Different aspects covered include foods and health, nutrition, toxicants, postharvest technology,probiotics food, cereals food, storage of fruits and vegetables, enzymes in food processing, fermented foods, spoilage of perishables, product development and quality control, solid state fermentation, wine fermentation, fruit and vegetable processing, ohmic preservation, high pressure technology, meat products, minimal processing of food waste utilisation, microbial colours and flavours, minimal processing of foods, analytical techniques and many more. Authoritatively compiled, scholarly edited and extensively illustrated the 2 part book Food Processing and Preservation provides: An extensive coverage of essential elements of food science and technology. Comprehensive and authentic information for the professionals of food industry and academia. Information grouped in two volume with several sections for better comprehension and connectivity of the subject matter. Chapters written by well know experts as contributing authors. A list of references for in-depth studies of the subject matter. Well illustrated text for easy comprehensive of subject matter by the readers . Coverage of variety of topics of food science and technology. The book is truly a must have book for the libraries of the Universities, colleges and departments of food science and technology, research institutes and food companies. The book would be highly useful to the UG and PG students of food science and technology, food technology, post-harvest technology food engineering, food biotechnology, horticulture, agriculture etc.