FOOD PROCESSING AND PRESERVATION

Front Cover
PHI Learning Pvt. Ltd., Jan 1, 2002 - Technology & Engineering - 372 pages
2 Reviews

The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail.

Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.

  

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Contents

WATER 919
9
CARBOHYDRATES 2038
20
LIPIDS 3951
39
PROTEINS AND ENZYMES 5281
52
VITAMINS AND MINERALS 8292
82
FOOD COLOURS AND FLAVOURS 93106
93
FOOD ADDITIVES 107119
107
MICROORGANISMS ASSOCIATED WITH FOOD 120132
120
FOOD PRESERVATIONS BY EVAPORATION
216
LOWTEMPERATURE FOOD PROCESSING
231
FOOD PRESERVATION BY IRRADIATION
245
MILK AND DAIRY PRODUCTS 252266
252
VEGETABLES AND FRUITS 267283
267
CEREALS LEGUMES AND NUTS 284295
284
MEAT AND MEAT PRODUCTS 296307
296
FATS AND OILS 308313
308

FERMENTED FOODS AND FOOD CHEMICALS 133146
133
FOOD BORNE DISEASES 147155
147
FOOD SPOILAGE 156165
156
FOOD ENGINEERING OPERATIONS 166177
166
FOOD CONVERSION OPERATIONS 178200
178
FOOD PRESERVATION AND USE OF HIGH
201
BEVERAGES 314328
314
SUGAR SWEETENERS HONEY AND 329339
329
SALT AND SPICES 340344
340
References 351352
351
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About the author (2002)

B. SIVASANKAR, Ph.D., is Professor, Department of Chemistry, Anna University, Chennai. He has over 25 years experience in teaching postgraduate students of science and engineering and M.Tech. students and has published several research articles in reputed scientific journals.

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