Quality Control for Value Addition in Food Processing

Dev Raj

ISBN 10: 9380235577 / ISBN 13: 9789380235578

Edité par New India Publishing Agency Apr 2011, 2011

A propos de cet article

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 chapters 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 chapter has been illustrated with tables, figures and plates for better understanding of the contents. The book chapters 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.

N° de réf. du vendeur 9789380235578

Détails bibliographiques

• Titre: Quality Control for Value Addition in Food Processing
• Éditeur: New India Publishing Agency Apr 2011
• Date de parution: 2011
• Langue: anglais
• ISBN à 10 chiffres: 9380235577
• ISBN à 13 chiffres: 9789380235578
• Reliure: Buch
• État de l'article: Neu

A propos de ce titre

Synopsis

The undergraduate and postgraduate students, educators, and researchers in the fields of postharvest technology, food technology, and food science and technology frequently require comprehensive and authoritative resources on the subject of quality control in the food processing industry. Presently, there is no existing publication that provides an overview of quality control in the food processing sector. The book Quality Control for Value Addition in Food Processing consists of twelve chapters that cover various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, food safety assurance systems, enzymes in food processing, waste management in the food industry, marketing and export management, and practical methods for quality control. The text is complemented by tables, figures, and plates to enhance understanding of the material. This book will be a valuable resource for students pursuing courses in postharvest technology, food technology, and food science and technology, as well as for professionals involved in quality management systems in the food processing industry.

À propos de l?auteur

Dev Raj, Scientist (Food Technology), Department of Post Harvest Technology, Dr YS Parmar University of Horticulture & Forestry Nauni, Solan, Himachal Pradesh 173 230, India.

Rakesh Sharma, Assistant Professor (PHT) Department of Post Harvest Technology, Dr YS Parmar University of Horticulture & Forestry Nauni, Solan, Himachal Pradesh 173 230, India.

V K Joshi, Professor & Head, Department of Post Harvest Technology, Dr YS Parmar University of Horticulture & Forestry Nauni, Solan, Himachal Pradesh 173 230, India.