Value Addition and Quality Management During Preservation and Processing

Sprache: Englisch

Verlag: New India Publishing Agency, 2021

9390175534 / 9789390175536

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

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Artikelbeschreibung des Verkäufers

Section I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.…

Bestandsnummer des Verkäufers 137515A

Titel
Value Addition and Quality Management During Preservation and Processing
Autor
edited by Suresh Chandra
Verlag
New India Publishing Agency
Erscheinungsjahr
2021
Zustand
New
Einband
Hardcover
Sprache
Englisch
ISBN-10
9390175534
ISBN-13
9789390175536

Vedams eBooks (P) Ltd

New Delhi, Indien

Verkäufer/-in mit 4 Sternen

Verkäufer:in bei ZVAB seit 30. Januar 2009

Versandkosten von Indien nach USA

Artikel20 bis 24 Werktage4 bis 7 Werktage
Erster ArtikelEUR 17,50EUR 32,00
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