Advances in Cereals Processing Technologies

Langue : anglais

Edité par New India Publishing Agency, 2021

9390083214 / 9789390083213

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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.…

N° de réf. du vendeur 135730A

Titre
Advances in Cereals Processing Technologies
Auteur
Gopal Kumar Sharma
Éditeur
New India Publishing Agency
Année de publication
2021
État de l'article
New
Reliure
Hardcover
Langue
anglais
ISBN à 10 chiffres
9390083214
ISBN à 13 chiffres
9789390083213

Vedams eBooks (P) Ltd

New Delhi, Inde

Vendeur avec une évaluation de 4 étoiles

Vendeur AbeBooks depuis 30 janvier 2009

Frais d'expédition de Inde vers Etats-Unis

Article20 à 24 jours ouvrés4 à 7 jours ouvrés
Premier articleEUR 17,50EUR 32,00
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