Showing all 9 books
Today study regarding chemistry and nutrition of lipids has become an interesting and challenging subject. The present book covers important aspects of classification and structures of lipids and their role in human health and disease. This book has been divided into 18 chapters which mainly cover role of cholesterol and polyunsaturated fatty acids in human health, immune system and dietary lipids, fat replacers/substitutes, analysis of lipids, crystallization of ...
Food packaging is a multidisciplinary subject involving, Food Science, Food Engineering, Food Processing and Preservation, Food Technology, Food Chemistry and Microbiology. This book includes 18 chapters related to mechanical and chemical pulps, the kinds of deteriorative reaction, food packaging metals and their corrosion, packaging of foods in metal containers, use of glass in food packing, plastic packaging-a modern dilemma, use of nanotechnology in foods and ...
Today Food Microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illness and food fermentations. This book covers almost all the aspects of modern food microbiology in the context of changing global scenario. It has been divided into 16 chapters which mainly cover role of microorganisms, effects of food processing and preservation on microorganisms, methods ...
Today everyone is interested to know about the role of fats and oils in human nutrition, health and disease. A great deal of research has been carried out on this important class of nutrients in the last few years. It has become an interesting and challenging subject even for the common man. To ensure that readers are kept up to date on this subject, this book divided into 21 chapters, presents and discusses topical data on fats and oils including: classification ...
Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of ...
The science of food analysis has grown tremendously in its scope in recent years. New analysis techniques are being developed and existing techniques optimized. Moreover, there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory technique to equip them for research work in these different specialized fields. To meet the demands and interests of such ...
Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of ...
Today Food Microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses and food fermentations. This book covers almost all the aspects of modern food microbiology in the context of changing global scenario. It has been divided into 16 chapters which mainly cover role of microorganisms, effect of food processing and preservation on microorganisms, ...
Today Food Preservation process has improved constantly. The present book deals with the advanced methods of food preservation and priovides the overall knowledge about the preservation of foods and food grains. The present edition deals with the relkationshi8pd between engineering nutritional, microbiological, biochemical and economic aspects of food preservation. This book provides up-do-date review of the current state of food preservation. The book is very ...