Value addition quality control (49 résultats)

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Etat : New. pp. xxiv + 324 Figures, Illus. (Partly Col.).

Etat : New. pp. xxiv + 324 Index.

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Hardcover. Etat : As New. Contents Foreword Preface 1 Food processing industry an orientation 2 Processing plant 3 Processing plant hazards 4 Quality characteristics 5 Food standards and statutes 7 Food safety assurance systems 8 Additives in food processing 9 Enzymes in food processing 10 Waste management in food processing 11 Marketing and export management 12 Practical methods for quality control IndexThe 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 annexuresThe 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 324 pp. 44 figs, tables, 24 plates (illustrateur).…

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Etat : New. 2011. paperback. . . . . .

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Hardcover. Etat : New. ISBN:9789380235578.

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Hardcover. Etat : New. Etat de la jaquette : New. 1st Edition. Contents: Preface. 1. Opportunities in value addition and challenges in quality control of meat products including slaughterhouse by-products/V.V. Kulkarni. 2. Overview of meat industry in India/Robinson J.J. Abraham. 3. Value added milk, meat, egg and their by-products/M.R. Purushothaman and D. Chandrasekharan. 4. Organic meat production/V. Ramesh Saravana Kumar. 5. Recent advances in value added meat products/N. Kondaiah. 6. Poultry meat production scenario/M. Babu. 7. Utilization of livestock/Abattoir by-products/J. Abraham and V.V. Kulkarni. 8. Application of technologies in value addition of meat/R. Narendra Bau. 9. Hurdle technology: Concept and its application in food processing/A. Kalaikannan. 10. APEDA's role in enhancing exports of agricultural products/R. Ravindra. 11. Egg quality evaluation and preparation of value added products/R. Amutha. 12. Food safety issues in food processing/A.R. Sankaralingam. 13. Role of BIS in food safety/M. Sadasivam and G. Bhaskar. 14. Sensory evaluation of meat products and their application in new product development/S. Suresh Kumar. 15. Nutraceuticals in human health/D. Santhi Value addition in meat industry has always attracted the consumers and processors world over for the reason it gives variety, choice of products to suit their purse. Introduction of new varieties of meat product is constantly attempted by the processors and is also carefully watched by the consumers. Another aspects of value addition, which is gaining momentum, is the value added health foods. These products are designed to suit the nutritional requirement, diet restrictions of different categories of people. Energy foods for sports men, defense food and irradiated foods are developing with the specific purpose. Naturally when the value addition is done with the specific purpose the cost of the products takes the back seat while the quality with purpose is a priority like designer eggs, low fat meat recipes, high protein diets for children and self-heating cans etc. These are prepared as per the dietary guidelines and often have become an advertising tool for the manufacturing companies. While discussing about meat processing optimum utilization of by products is equally important for increasing profit and minimizing environmental pollution.…