0

comes from new header inside snippet

0

Start typing and press enter to search

NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS PRIVATE LIMITED

© 2020 NIPA GENX ELECTRONIC RESOURCES & SOLUTIONS. All Rights Reserved

Value Addition and Quality Management During Preservation and Processing (Hardback, Suresh Chandra)

MRP 294.00  / Unit
Price 294.00  / Unit

Inclusive of all taxes

You Save: 0. Discount: 0%

  • Product is not available

-
+
Send Enquiry Add to Cart
Remove Wishlist Add to Wishlist
Add to compare
Send Enquiry Add to Cart
Check

Sign In to see your saved Addresses

Check availability of product in your area

In Stock
ITC-HSN: 49011010

Minimum Order Quantity 1 Unit

Minimum Enquiry Quantity 1 Unit

Accept Small Orders: No

Country Of Origin : India

Section I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period.

  • Additional Information

    Section-I Value Addition
    1. Ber (Zuzuba)
     Suresh Chandra
    2. Cape Gooseberry
     Suresh Chandra
    3 Chicory (Cichorium Intybus)
     Suresh Chandra
    4 Ginger
     Suresh Chandra
    5 Edible Mushrooms
     Suresh Chandra
    6 Tamarind
     Suresh Chandra
    7 Medicinal and Aromatic Plants
     Suneel Kumar Goyal
    Section-II Food Preservation
    8 Indian Food Processing Industry
     Suresh Chandra
    9 Food Antioxidants
     Suresh Chandra
    10 Pectin
     Suresh Chandra
    11 Food Irradiation
     Suresh Chandra
    12 Modern Rice Milling System
     Samsher
    13 Antifungal Food Additives
     Suresh Chandra
    14 Anti-nutritional Factors
     Suresh Chandra
    15 Non-caloric Sweeteners
     Suresh Chandra
    16 Extrusion Cooking Technology
     Suresh Chandra
    17 Fruit Jelly
     Suresh Chandra
    18 Eco-friendly Food Storage: Zero Energy Cool Chamber
     Ratnesh Kumar and Suresh Chandra
    Section III Food Quality
    19 Food Spoilage and Their Control
     Suresh Chandra
    20 Quality Losses in Fruits and Vegetables
     Suresh Chandra
    21 Chilling and Freezing Injury
     Suresh Chandra
    22 Food Packaging Materials
     Suneel Kumar Goyal
    23 Quality Standards For Food Security
     Samsher
    24 Hazard Analysis Critical Control Point (HACCP)
     Durvesh Kumari
    25 Functional Foods
     Suresh Chandra
    26 Nutrient Losses by Food Processing
     Suresh Chandra

  • Reviews ()

    Write a Review