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 useful for B.Sc. and M.Sc. students, teachers and for research scholars.
ABOUT THE AUTHOR Neelam Khetarpaul
Dr. (Mrs.) Neelam Khetarpaul presently working as Professor and Head, Department of Foods and Nutrition at CCS Haryana Agricultural University, Hisar is the recipient of many awards viz., Distinguished teadher Award-2000, Young Investigator Award, Ms. Manju Utreja Gold Medal and cash award for doing the best research work in the University and Best research paper Award by AFST (I), Hisar Chapter. She is the recipient of various Visiting Fellowships abroad funded by different national and international agencies and visited USA, Australia, UK, Hungary and Netherlands for academic pursuits. She has published more than 150 research papers in various journals of national and international repute and 12 books in the discipline of Food Science and Human Nutrition.
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