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The present book is written to acquaint the readers to various functional areas of food science and technology. Greater emphasis is focused on nutritional aspects of cereals and cereal products, pulses, nuts and oilseeds, milk and meat products, egg, sea food, spices, vegetable and fruits, sugar and related products. It also covers food quality and preservation, food adulteration, food microbiology and food packaging. Language of the book is simple, presentation ...
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food Processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed.
This book comprises of 21 Chapters. Chapter 1 covers the Food Processing: An Introduction and Chapter 2 contain up-to-date accounts of post ...
Food is of fundamental importance of life. It is necessary for development and functioning including maintenance and reproduction. Usually, food components are distinguished in four categories: Nutrients, Toxins of Natural origin, Contaminants and Additives. The book entitled “Handbook of Food Safety” provides concise overviews which form in total a comprehensive coverage of a broad range of food safety topics which may be divided under the following ...