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Food Processing and Preservation
Subbulakshmi, G.
Udipi, Shobha A.
, Head, Deptt. of Food Science & Nutrition, SNDT Women`s University, Mumbai, Maharashtra.
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PRINTED BOOK DETAILS:
ISBN :
978-81-224-1283-3
Publication Year :
2006
Edition :
1st
Reprint :
June, 2010
Pages :
310
Price :
$ 15.00
Binding : Paperback
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About the Book: |
This book has been planned in ten chapters covering the complete range of Food Processing and the related activities in the food manufacturing plants with its exhaustive coverage and systematic style of presentation, this book would serve as an excellent text for students of food science and nutrition. Entrepreneurs and general readers would also find this book to be an authoritative reference source.- Chapter 1 starts with the technological processes applied to cereals, our staple food and explains the need for storing grains properly
- Chapter 2 covers the processing of legumes, the major protein source for majority of the vegetarians
- Chapter 3 explains the production of edible oils from oil seeds
- Chapter 4 describes the various methods used in preserving fruits and vegetables
- Chapter 5 covers dairy products and the need for utilizing the by-products such as whey, ghee-residue etc.
- Chapter 6 discusses the preservation and storage techniques of highly perishable flesh foods such as meat, poultry, fish and egg.
- Food additives play a major role in food processing and Chapter 7 describes the functions and uses of these additives in foods.
- Snack foods are becoming increasingly popular among the younger generation and the merits of extruded foods in developing health foods and supplementary foods have been brought out in Chapter 8
- The new methods of food preservation like irradiation and the safety considerations have been focussed upon in Chapter 9
- The last chapter deals with packaging technology that has shown the most rapid development in recent years
- Books and journals for further reading have been suggested under each chapter.
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About the Author: |
G. Subbulakshmi is an eminent nutritionist with a Ph.D. as well as a post-doctorate degree in Food Science and Nutrition, and with over 30 years of teaching and research experience. She has published several research papers, popular articles and books that are widely used by students and teachers.
Currently she is Professor and Head of Deptt. of Food Science & Nutrition at the SNDT Womens University, Mumbai. She is also President of the Indian Dietetic Association and the Nutrition Society of India, Mumbai Chapters. She is a recipient of the Fulbright Award as well as the title Fellow of International College of Nutrition. She has presented papers at international seminars held in Malaysia, UAE and Tanzania in the area of Nutrition and Food Safety.
She is an active member of various professional organisations like Association of Food Scientists and Technologists of India, Indian Association for Womens Studies, National Society of India, Home Science Association of India, just to name a few.
Shobha A. Udipi is currently Professor in the Department of Food Science and Nutrition, SNDT Womens University, Mumbai. She completed her Ph.D. in Foods and Nutrition from Purdue University, USA and Masters in Food Science & Nutrition from SNDT Womens University. She is the Coordinator of Postgraduate Diploma in Dietetics conducted by the department as well as of the action research integrated developmental projects sponsored by IDRC-UNICEF and the Urban Basic Services for the poor, a government programme.
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Contents: |
Introduction- Cereal Technology
- Legume Technology
- Oil Seed Technology
- Fruit and Vegetable Technology
- Dairy Technology
- Flesh Food Technology
- Food Additives
- Extruded Foods
- Food Irradiation
- Packaging Technology.
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Audience: |
Home Science,Hotel Management,Food & Nutrition
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