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OverviewThe contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food. Full Product DetailsAuthor: Nandan Sit, Laxmikant S. Badwaik & Amit Baran DasPublisher: New India Publishing Agency Imprint: New India Publishing Agency Dimensions: Width: 2.00cm , Height: 22.90cm , Length: 15.20cm Weight: 0.610kg ISBN: 9788119215669ISBN 10: 8119215664 Pages: 252 Publication Date: 26 September 2018 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand We will order this item for you from a manufactured on demand supplier. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |