Food Processing and Preservation
By: Sivasankar, B
.
Material type: 
BookPublisher: India: Prentice-Hall of India Pvt.Ltd, 2004Edition: 1st.Description: 464 p.ISBN: 8120320867 (paperback); 9788120320864 (paperback).Subject(s): Food--Preservation | Food Industry and Trade | Food Science and Human Nutrition | Food ProcessingDDC classification: 641.4 Sivasankar 27083 1st 2011 Food.Science Summary: The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 641.4 Sivasankar 27083 1st 2011 Food.Science (Browse shelf) | Available | 27083 |
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
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The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.
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