O p chauhan (59 risultati)

Premeiotic Stages in Impatiens and Salvia (S. A. Chromosoma 25) 1968. S. 297 - 302. m. zahlr. Abb. br. -2) -Sonderabdruck-.

Condizione: New. pp. viii + 384.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. Contents: Preface. 1. Introduction to food science/A.S. Bawa, O.P. Chauhan and P.S. Raju. 2. Unit operations in food processing/M.C. Pandey. 3. Thermal processing of foods/H.S. Ramaswamy. 4. Hurdle technology in food preservation/H.S. Vibhakara and P.S. Raju. 5. Low temperature preservation of foods/D.S. Sogi. 6. Separation and filtration processes/D.C. Saxena. 7. Dehydration of foods/U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu. 8. Freezing preservation of foods/Alok Shah and O.P. Chauhan. 9. Food irradiation/K. Radhakrishna and K. Jayathilakan. 10. Infrared and microwave processing of food/G.K. Sharma, A.D. Semwal and D.K. Yadav. 11. Minimal processing of fruits and vegetables/P.S. Raju and O.P. Chauhan. 12. Fermentation preservation of foods/K.V. Ramana. 13. Packaging of food products/S. Nadanasabapathy and R. Kumar. 14. Non-thermal methods of food preservation/O.P. Chauhan, P.S. Raju and A.S. Bawa. 15. Functional foods/Shalini Mishra, Alka Pandey and H.N. Mishra. 16. Food laws and regulations/K.S. Premavalli. The book aims at imparting basics of the subject besides 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 chapters 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 y-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.…

Hardcover. Condizione: New. ISBN:9789381450147.

Condizione: As New. Unread book in perfect condition.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.…

Paperback. Condizione: Brand New. 556 pages. 9.25x6.10x1.13 inches. In Stock.

Taschenbuch. Condizione: Neu. Advances in Food Chemistry | Food Components, Processing and Preservation | O. P. Chauhan | Taschenbuch | xii | Englisch | 2023 | Springer | EAN 9789811947988 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condizione: New. In English.

Condizione: New.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences. …

Condizione: New.

Hardcover. Condizione: new. Hardcover. This book presents the latest postharvest technologies for fruits and vegetables, focusing on the innovations in processing and packaging. It reviews various techniques, including dehydration, low-temperature preservation, freezing, non-thermal processing, and modified atmosphere packaging. Featuring contributions from leading experts, the volume also addresses unit operations and minimal processing methods, ensuring the quality and longevity of produce.Key concepts include the physiology and ripening of fruits and vegetables, postharvest handling, and non-destructive quality monitoring. The book also addresses the creation of fruit-based products like jams, jellies, juices, and sauces, offering insights into both traditional and modern preservation methods. Readers will understand the challenges and solutions in maintaining the freshness and nutritional value of produce from farm-to-table.The book is a valuable resource for students, researchers, and food industry professionals involved in postharvest technology. This book presents the latest postharvest technologies for fruits and vegetables, focusing on the innovations in processing and packaging. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New. 2013. hardcover. . . . . .

Condizione: New. 1st ed. 2022 edition NO-PA16APR2015-KAP.

Condizione: New.

Condizione: New. 2013. hardcover. . . . . . Books ship from the US and Ireland.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: New.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book presents the latest postharvest technologies for fruits and vegetables, focusing on the innovations in processing and packaging. It reviews various techniques, including dehydration, low-temperature preservation, freezing, non-thermal processing, and modified atmosphere packaging. Featuring contributions from leading experts, the volume also addresses unit operations and minimal processing methods, ensuring the quality and longevity of produce.Key concepts include the physiology and ripening of fruits and vegetables, postharvest handling, and non-destructive quality monitoring. The book also addresses the creation of fruit-based products like jams, jellies, juices, and sauces, offering insights into both traditional and modern preservation methods. Readers will understand the challenges and solutions in maintaining the freshness and nutritional value of produce from farm-to-table.The book is a valuable resource for students, researchers, and food industry professionals involved in postharvest technology. …

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.