Malik, mudasir ahmad (56 résultats)

Etat : New. pp. 306.

Etat : New. pp. 306.

Etat : New.

Etat : New.

Etat : New. pp. 306.

Etat : New.

Hardcover. Etat : New. ISBN:9789395763295.

Hardcover. Etat : New. ISBN:9789394490253.

Hardcover. Etat : New. Contents: 1. A Comprehensive Review on Nutritional Value and Medicinal Uses of Ficuscarica. 2. Application of Edible Coatings and Active Ingredients in Shelf-life Extension of Fruits. 3. Food Processing and Preservation Using High Electric Field Pulse Treatment: An Innovative and Emerging Technique. 4. Validation of Method for Organo Chlorine Pesticide Residues in Lanolin Using Gas Chromatography Tandem Mass Spectrometry. 5. Brewing Technology:From Barely to Beer. 6. Characterization of Spirulina platensis Powder and Its Value Addition to Develop the Food Products. 7. Development of Immune Boosting Easy to Digest Nutritious Ready to Eat or Ready to Prepare Sip Feeds For The Elderly. 8. Wastewater Treatment Challenges in Food Processing and Agriculture. 9. Approaches for Production of Meat Based Functional Products. 10. Drying Characteristics of Lemongrass in Tray Dryer. 11. Drying Characteristics of Lemongrass in Tray Dryer. 12. Effect of Storage on Starch Content of Amorphophallus paeoniifolius (Elephant Foot Yam). 13. Effect of Thermal and Non-thermal Treatments on Nutritional and Functional Properties of Wheat Bran An Overview. 14. Encapsulation of Probiotic with Different Carriers by Spray Drying. 15. Machine Vision Based Decision Support System for Quality Evaluation of Dairy Products. 16. Freeze Drying: A Sub-zero Preservation Technique. 17. High Pressure Processing. 18. Influence of Chemical Preservatives on Preservation of Jamun Pulp in Deep Freezer. 19. Modified Atmosphere Packaging of Fresh Fruits and Vegetables for Enhanced Shelf Life. 20 Kinetics of Color Changes in KhajaDuring Deep-fat Frying. 21. Drying Fundamentals and Models for Prediction of Sorption Isotherms. 22. Determination of a Suitable Thin-Layer Drying for Fruits and Vegetables: A Review. 23. Optimization of Culture Conditions and Media for the Production of Bio Cellulose through AcetobacterAceti. 24. Development and Nutritional Assessment of Nutraceutical Chocolate Bar Utilizing Herbal Powder and Quinoa. 25. Quinoa A Medical Marvel. 26. Physichochemical and Sensory Characteristics of Extruded Product Fortified with Chickpea Flour. 27. Food Safety Officer Department of Health & Family Welfare. 28. Effect of Incorporation of Crude Rice Bran Oil Extract on Storage Stability of Coconut Oil. 29. Revival of Millets as a Natural Remedy for Combating Hidden Hunger. The book covers different aspect related to the food processing technology. It consist of twenty-eight chapters covering emerging food processing technologies for the development of various value-added food products. The developed food products where characterized by different researchers. The sensory evaluation and storage stability of various food products were also investigated. In particular it includes research into the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet. The application of several thermal and non-thermal treatments such as pulse electric field treatment, high intensity ultrasound treatment and high pressure processing arehighlighted as examples of innovative and emerging techniques. The different studies involving development and characterization of value added food products like spirulina platensis powder, meat based products, chocolate bar, chickpea flour based extruded products are presented. The drying properties of food products are covered in the book, which uses hot air drying and freeze drying for heat sensitive products. Advance packaging based studies such as edible coatings, modified atmospheric packaging, encapsulation for shelf life extension of fruits and vegetables are discussed in various chapters. Studies based on food biotechnology like production of Bio cellulose through Acetobacteraceti and brewing technology are also discussed.…

Etat : New.

Hardcover. Etat : New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages. Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development. In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…

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

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New. 2022. hardcover. . . . . .

Hardback. Etat : New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…

Etat : As New. Unread book in perfect condition.

Etat : New. 2022. hardcover. . . . . . Books ship from the US and Ireland.

Etat : New.

Hardback. Etat : New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…

Etat : New.

Etat : new.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New. Mudasir Ahmad Malik, PhD, is Assistant Professor in the Department of Food Processing Technology at Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India. His expertise includes food engineering, food chemistry, c.

Etat : New.

Etat : New.