Advances In Cereals Processing Technologies
Gopal Kumar Sharma, Sharma
ISBN 10: 9390083214 ISBN 13: 9789390083213
Editore: NEW INDIA PUBLISHING AGENCY (NIPA), 2021
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Unread book in perfect condition. Codice articolo 42946656
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The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an Indian perspective, which play a crucial role in the commercialization process. Additionally, it covers recent trends in cereals-based products, updates in legumes and pulses-based convenience and processed foods, and the evolution of bakery and confectionery technology. The book also includes a chapter on the technological evaluation of milling, as well as the process of fermentation, which has been used for preserving cereals-based foods using general and specific microorganisms. The science and technology behind fermented foods based on cereals and pulses are well explained in this book. Furthermore, the book covers the most important quality attributes related to cereals processing, including rheological and thermal changes that occur when extrinsic factors such as moisture and temperature are altered. The book also covers recent updates in sugar, honey, jaggery, and salt processing, as well as the self-life stability of products with respect to various chemical parameters, which is affected by oxidative changes in processed foods.
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Titolo: Advances In Cereals Processing Technologies
Casa editrice: NEW INDIA PUBLISHING AGENCY (NIPA)
Data di pubblicazione: 2021
Legatura: Rilegato
Condizione: As New
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Advances in Cereals Processing Technologies
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ISBN 10: 9390083214
ISBN 13: 9789390083213
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Advances in Cereals Processing Technologies
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ISBN 10: 9390083214
ISBN 13: 9789390083213
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Advances in Cereals Processing Technologies
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New India Publishing Agency, 2021
ISBN 10: 9390083214
ISBN 13: 9789390083213
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Hardcover. Condizione: New. ISBN:9789390083213. Codice articolo 2429202
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Advances in Cereals Processing Technologies
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New India Publishing Agency, 2021
ISBN 10: 9390083214
ISBN 13: 9789390083213
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Hardcover. Condizione: New. Contents: 1. Food Laws and Regulatory Authorities: An Indian Perspective/Lovepreet Kaur, Ajay Singh, Pankaj Kumar, Kamalpreet Singh and Damanjeet Kaur. 2. Evolution of Bakery and Confectionary Technology/Anurag Singh. 3. Recent Advancements in Sugar, Honey, Salt and Jaggery Processing/Pranya Prashant, Prasad Rasane, Arvind Kumar, Jyoti Singh and Sawinder Kaur. 4. Rheological and Thermal Changes Occurring During Processing/Renuka Singh, Mamta Bhardwaj and D.C. Saxena. 5. Technological Advancements in Processing of Legumes and Pulses/Deep N. Yadav, Surya Tushir, P.N. Guru, D.K. Yadav and R.K. Vishwakarma. 6. Recent Trends in Technologies of Cereal Based Food Products/Ritu Sindhu and B. S. Khatkar. 7. Technological Evaluation of Milling Operations/Arvind, Shikha Pandhi and Veena Paul. 8. Fermented Food Based on Cereal and Pulses/Rachna Gupta and Murlidhar Meghwal. 9. Oxidative Changes in Processed Foods/Dev Kumar Yadav, Chaitra G.H., Gopal Kumar Sharma and A.D. Semwal. The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of Food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food products as well as fresh produce which is aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of Bakery and confectionery technology, Technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna. The science and technology involved is well explained in chapter titled Fermented foods based on cereals and pulses. The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under Rheological and thermal changes occurring during processing. Sugarcane and sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as Recent updates in sugar, honey, jaggery and salt processing. Self-life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed Foods and is also aptly covered. Codice articolo 135730A
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Advances in Cereals Processing Technologies (eng)
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ISBN 10: 9390083214
ISBN 13: 9789390083213
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo FW-9789390083213
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ISBN 13: 9789390083213
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ISBN 10: 9390083214
ISBN 13: 9789390083213
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Hardcover. Condizione: Brand New. 242 pages. 0.75x9.02x5.98 inches. In Stock. Codice articolo __9390083214
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Advances in Cereals Processing Technologies
Editore:
New India Publishing Agency - NIPA, 2021
ISBN 10: 9390083214
ISBN 13: 9789390083213
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an Indian perspective, which play a crucial role in the commercialization process. Additionally, it covers recent trends in cereals-based products, updates in legumes and pulses-based convenience and processed foods, and the evolution of bakery and confectionery technology. The book also includes a chapter on the technological evaluation of milling, as well as the process of fermentation, which has been used for preserving cereals-based foods using general and specific microorganisms. The science and technology behind fermented foods based on cereals and pulses are well explained in this book. Furthermore, the book covers the most important quality attributes related to cereals processing, including rheological and thermal changes that occur when extrinsic factors such as moisture and temperature are altered. The book also covers recent updates in sugar, honey, jaggery, and salt processing, as well as the self-life stability of products with respect to various chemical parameters, which is affected by oxidative changes in processed foods. 242 pp. Englisch. Codice articolo 9789390083213
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