Quality Control for Value Addition in Food Processing

Dev Raj

ISBN 10: 8119254902 / ISBN 13: 9788119254903

Editore: New India Publishing Agency Apr 2011, 2011

Riguardo questo articolo

Neuware - The students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.

Codice articolo 9788119254903

Dati bibliografici

• Titolo: Quality Control for Value Addition in Food Processing
• Editore: New India Publishing Agency Apr 2011
• Data di pubblicazione: 2011
• Lingua: Inglese
• ISBN 10: 8119254902
• ISBN 13: 9788119254903
• Rilegatura: Taschenbuch
• Condizione: Neu

Descrizione articolo

Riassunto

The students, teachers, and researchers often require a comprehensive reference on the subject of quality control for food processing, which can be utilized for teaching undergraduate or postgraduate students. Currently, there is no book available that provides such an orientation. The book titled Quality Control for Value Addition in Food Processing is a 12-chapter guide that covers various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, waste management in the food industry, and practical methods for quality control. The book also includes a glossary and annexures to aid in understanding the subject matter. The content is supported by tables, figures, and plates to provide a better understanding of the various topics covered. This book will be highly beneficial to students pursuing courses in postharvest technology, food technology, and food science and technology, as well as professionals involved in quality management systems within the food processing industry.