Isbn: 9789390083220 - advances in processing technology (17 risultati)

Condizione: New.

Condizione: New.

Condizione: New.

Hardcover. Condizione: New. Contents: 1. Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations/Shiby V.K. and Aisha Tabassum. 2. Therapeutic Foods: An Overview/Farhath Khanum. 3. Current Expansions in Microbiology for Food Preservation/K. Ranjitha. 4. Technological Advances in Nano-science for Specific Food and Nutrition Delivery/K.R. Anilakumar. 5. Recent Trends in Functional and Nutraceutical Foods/Rashim Kumari, Vikas Dadwal, Himani Agrawal and Mahesh Gupta. 6. Advancement in the Processing of Condiments and Spices/Himani Singh and Murlidhar Meghwal. 7. Past, Present and Future Perspective of Army Operational Rations (AOR'S)/Kumar Ranganathan, Shreelaxmi, Vijayalakshmi Subramanian Shanmugam Nadanasabapathi and Anil Dutt Semwal. 8. Developments in the Technology of Oils and Refineries/Sandeep Singh. 9. Chronological Developments in the Technology of Weaning and Geriatric Foods/Sangeeta Pandey. 10. Progression of Biotechnology and its Application in Food Processing/Janifer Raj Xavier and Gopal Kumar Sharma. 11. Smart Packaging in Food Sector/Rajeshwar S. Matche and Monica Oswal. 12. Energy Bars: A Perfect Choice of Nutrition to All/Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal. The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery. …

Hardcover. Condizione: New. ISBN:9789390083220.

Condizione: new.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. 2021. hardcover. . . . . .

Condizione: New.

Condizione: New.

Hardcover. Condizione: Brand New. 340 pages. 0.98x9.02x5.98 inches. In Stock.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. 2021. hardcover. . . . . . Books ship from the US and Ireland.

Condizione: New. In English.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The current book brings together various relevant topics for academics in the field of food science and technology. It presents a thorough examination of consumer perception in terms of sensory evaluation of processed foods and their impact on quality determination. Additionally, the book discusses food safety by exploring advancements in traceability and transparency in the food supply chain. Providing essential nutrition through food has become increasingly important, and the book also covers therapeutic foods and their future trends. Furthermore, the book delves into functional and nutraceutical foods, offering a comprehensive overview of these subjects. The technology of weaning and geriatric foods is also highlighted, with a focus on its importance for the growing and aging generations. Bio-preservation of food products, including fermentation, is discussed in relation to its novel and chemical-free approach to preservation. The book also covers advances in microbiology and biotechnology as they relate to food preservation. Additionally, the book explores cross-linking of advanced technologies, including nano-science, as it relates to specific food and nutrition delivery. The book also discusses developments in the technology of oil refineries and condiments, two major pillars in the food processing industry. The book also covers innovations in smart and intelligent packaging systems and their role in shelf life monitoring of processed foods, especially for import-worthy products. The scientific and technological approach of these packaging innovations is also discussed. 340 pp. Englisch.…

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The current book brings together various relevant topics for academics in the field of food science and technology. It presents a thorough examination of consumer perception in terms of sensory evaluation of processed foods and their impact on quality determination. Additionally, the book discusses food safety by exploring advancements in traceability and transparency in the food supply chain. Providing essential nutrition through food has become increasingly important, and the book also covers therapeutic foods and their future trends. Furthermore, the book delves into functional and nutraceutical foods, offering a comprehensive overview of these subjects. The technology of weaning and geriatric foods is also highlighted, with a focus on its importance for the growing and aging generations. Bio-preservation of food products, including fermentation, is discussed in relation to its novel and chemical-free approach to preservation. The book also covers advances in microbiology and biotechnology as they relate to food preservation. Additionally, the book explores cross-linking of advanced technologies, including nano-science, as it relates to specific food and nutrition delivery. The book also discusses developments in the technology of oil refineries and condiments, two major pillars in the food processing industry. The book also covers innovations in smart and intelligent packaging systems and their role in shelf life monitoring of processed foods, especially for import-worthy products. The scientific and technological approach of these packaging innovations is also discussed.…