This book delves into the processes of agro-food crop production, processing, value addition, packaging, and storage. It provides comprehensive information on the main food crops such as cereals, millets, pulses, minor forest products, fruits, vegetables, and milk and milk-based products, which are of significant importance in the food processing sector. The text encourages the setting up of small food processing industries in local areas using local agro-food crops. It presents indigenous food preparations based on fermented cereals and pulses, milk, and other crops-based products. Furthermore, the book highlights various food laws and regulations implemented by the government to ensure food quality and standards. The text also discusses small-scale or cottage-level food processing industries in local regions with available resources. This publication is an excellent resource for students, researchers, and entrepreneurs in food processing, as well as professionals in related fields, who have little or no prior knowledge of food science and technology.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
R. Sasi Kumar, Assistant Professor, Department of Food Science and Nutrition, Central Agricultural University Tura, Meghalaya, India.
P. S. Sivakumar, Scientist (SS), Regional Tuber Crops Research Institute Bhubaneswar, Odisha, India.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Hardcover. Etat : As New. Etat de la jaquette : As New. 1st Edition. Contents: Foreword. Preface. 1. Cereals millets and pulses based foods. 2. Traditional foods. 3. Fruits and vegetables based foods. 4. Tropical roots and tuber crops based foods. 5. Minor forest products based foods. 6. Milk and milk product based foods. 7. Food additives used for foods. 8. Food package development. 9. Food storage and quality control. 10. Food laws and regulations. 11. Project preparation. The book deals with value addition and processing of agro-food crops. Each agro-food crop is discussed from the point of its production, processing, value addition, packaging and storage. Main food crops of special importance in the food processing sector like cereals, millets and pulses minor forest products fruits and vegetables and milk and milk based products are considered at length. The book gives a comprehensive account of food processing and value addition with regards to encourage for setting up small food processing industries in their local area using local agro food crops base. Indigenous food preparations based on fermented cereals and pulse, milk and other crops based products have been discussed. Various food laws and regulation by the Government to control food quality and standards are highlighted. Agro food based food processing industry in small or cottage scale level in their local region with available resource projects are also discussed in details. An outstanding text students researchers and entrepreneurs in food processing with little or no previous instruction in food science and technology food science is also a valuable reference for professionals in food processing as well as for those working in fields that serves, regulates or otherwise interfaces with the food processing industry. N° de réf. du vendeur 108791
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Etat : New. KlappentextrnrnThe book deals with value addition and processing of agro-food crops. Each agro-food crop is discussed from the point of its production, processing, value addition, packaging and storage. Main food crops of special importance in t. N° de réf. du vendeur 471115716
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