Food Processing Technologies Co-Product Utilization and Quality Assurance

Contents: Preface. 1. Overview on emerging food processing technologies/R.T. Patil. 2. Maize processing technologies/P. Barnwal. 3. Newer dimensions in pulse processing/Prasoon Verma. 4. Prospects of enzyme conditioning in Dehulling of pulses/S.N. Bhowmik. 5. Oilseed processing: new developments and future prospects/H.K. Sharma and B.C . Sarkar. 6. Novel products from groundnut/D.N. Yadav. 7. Postharvest processing and value addition of fruits and vegetables/R.K. Gupta. 8. Novel techniques in post harvest processing of pomegranate/A.K. Thakur, R.T. Patil, D.B. Singh and R.K. Gupta. 9. Drying of liquid foods/Dattatreya M. Kadam. 10. Processing of Guar cyamopsis tetragonoloba in India/R.K. Vishwakarma, U.S. Shivhare, S.K. Nanda. This book covers comprehensively on Food Processing Technologies, Co-Product Utilization and Quality Assurance, which is highly useful for food processors, entrepreneurs, teachers, scientists, UG and PG students of Food Science and Technology, Food Process Engineering and other general agricultural curriculum. The book offers extensive information on emerging food processing technologies, efficient utilization of co-products from different food crops and their food safety and quality evaluation methods, techno-economic evaluation impact assessment and marketing strategies of developed food technology in order to address the contemporary issues of food technology in order to address the contemporary issues of food processing industry. Every subject is well described in a systematic manner from present status to future focus. The book is well illustrated describing the state of art technology.…