Food Engineering and Technology - Softcover

H.K.Sharma ; Upadhyay, Ashutosh ; Mundada, Manoj

9789383305483: Food Engineering and Technology

Softcover

ISBN 10: 9383305487 ISBN 13: 9789383305483

Verlag: New India Publishing Agency - NIPA, 2015

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Food Engineering & Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations, including JRF, SRF, ARS, and GATE. This book is an essential resource for students of Food Science, Technology, and Engineering, as well as related disciplines, who are preparing for both written and oral examinations. In addition, practicing researchers, technologists, and engineers can use this book as a readily available handbook for quick reference. Furthermore, faculty members who teach Food Technology can find this book useful as a valuable question bank. The book is expected to be highly sought after by students and professionals alike, and it is hoped that it will serve as a valuable resource for those seeking to enhance their knowledge and understanding of Food Engineering and Technology.

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�ber die Autorin bzw. den Autor

H. K. Sharma: Professor, Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology (SLIET) (Deemed University) Longowal-148106, Distt Sangrur, Punjab, India.

Ashutosh Upadhyay: Associate Professor, Food Science and Technology Department, National Institute of Food Technology and Management (NIFTEM), Kundli, Sonepat, Harayana, India

Manoj Mundada: QA Executive, Dani Foods India, Ahmedabad,Gujarat, India

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Verlag: New India Publishing Agency - NIPA
Erscheinungsdatum: 2015
Sprache: Englisch
ISBN 10: 9383305487
ISBN 13: 9789383305483
Einband: Taschenbuch
Anzahl der Seiten: 662
Kontakt zum Hersteller: Mare Nostrum Group B.V.
gpsr@mare-nostrum.co.uk

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4831 GR
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Food Engineering and Technology

Upadhyay Ashutosh Mundada Manoj Sharma H.K.

Verlag: New India Publishing Agency, 2015

ISBN 10: 9383305487 ISBN 13: 9789383305483

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Anbieter: Majestic Books, Hounslow, Vereinigtes K�nigreich

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Zustand: New. pp. xii + 650. Artikel-Nr. 95259735

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Food Engineering and Technology

H.K. Sharma and Ashutosh Upadhyay

Verlag: New India Publishing Agency, 2015

ISBN 10: 9383305487 ISBN 13: 9789383305483

Neu Soft cover Erstausgabe

Anbieter: Vedams eBooks (P) Ltd, New Delhi, Indien

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Soft cover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Preface. 1. Carbohydrates. 2. Proteins. 3. Lipids. 4. Pigments. 5. Enzymes and food flavour. 6. Nutrition, vitamins, minerals and anti-nutritional factors. 7. Food and microorganisms: general concepts. 8. Food spoilage and food borne illness. 9. Microorganisms in food production. 10. Processing: principles and methods. 11. Food additives and preservatives. 12. Food packaging. 13. Grains and oilseeds processing. 14. Fruits, vegetables and plantation products processing. 15. Animal products. 16. Food safety and regulations. 17. Basic concepts. 18. Food rheology and pumps. 19. Heat transfer. 20. Mass transfer operations. 21. Unit operations: size reduction, filtration, separation mixing, agitation and extrusion. 22. Food processing. 23. Numerical problems in food engineering. 24. Bakery products. 25. Non thermal methods in food processing. Food Engineering and Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank. Artikel-Nr. 113731

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