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OverviewThe book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive. Full Product DetailsAuthor: A.S. Bawa, P.S.Raju & O.P.Chauhan , O.P. ChauhanPublisher: New India Publishing Agency Imprint: New India Publishing Agency Dimensions: Width: 2.80cm , Height: 23.50cm , Length: 19.10cm Weight: 1.100kg ISBN: 9789381450147ISBN 10: 9381450145 Pages: 392 Publication Date: 15 June 2013 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |