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About The Author

H N Mishra
Professor H N Mishra: Food Chemistry and Technology Laboratory, Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India

About The Book

This book on “Food Product and Process Innovations” is a compilation of the major research & development work carried in the FCTL in the last one and a half decade. The contributors of the book are the past and present research scholars & scientists, associated with the FCTL, who worked under the supervision and guidance of Professor H.N. Mishra. Many of these contributors are now leading researchers in reputed academic institutions and food industry in the country and abroad. The book comprises of two volumes of 11 chapters each. Volume –1 includes chapters on products and processes related to the manufacturing, shelf-life extension and quality evaluation of grain based RTC/RTD/RTE health foods and beverages. Chapters on manufacturing technologies and shelf-life extension of health foods and beverages prepared from milk, fruits & vegetables; instant tea, tea based products, natural antioxidants, colours and preservatives are included in Volume–2

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  1. Start Pages

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  2. Cereal-Millet Composite Flours and Baked Products


    NS Deora, G Ramanna, KP Singh, HN Mishra
    1 - 20 (20 Pages)
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  3. Rice Based Gluten Free Bread and Pasta Products


    N S Deora, M Dwivedi, H N Mishra
    21 - 50 (30 Pages)
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  4. Engineered Health Rice and Nutri Dal


    A Mishra, R K Raigar, H N Mishra
    51 - 80 (30 Pages)
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  5. Ready-to-Eat Health Foods for Malnourished Children


    R K Raigar, Danie Shajie A, H N Mishra
    81 - 110 (30 Pages)
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  6. Ready-to-Eat Extruded and Puffed Snack Foods


    G Ramanna, R M Shukla, H Pandey, H N Mishra
    111 - 146 (36 Pages)
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  7. Mango Soy Fortified Yoghurt Powder and Synbiotic Yoghurt


    P Kumar, S Mishra, H N Mishra
    147 - 178 (32 Pages)
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  8. Dahi (Curd) Powder and Dahi Powder Based Energy and Health Drink Mixes


    V K Shiby, D Seth, W Routray, H N Mishra
    179 - 214 (36 Pages)
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  9. Fermented Functional Foods and Beverages


    S Mishra, H N Mishra
    215 - 234 (20 Pages)
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  10. Ready-to-Drink Fermented Vegetable Beverages and its Preservation


    V Sharma, M Bhattacharya, H N Mishra
    235 - 270 (36 Pages)
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  11. 10 

    Oat Based Beverages and Desserts


    A Deswal, N S Deora, H N Mishra
    271 - 304 (34 Pages)
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  12. 11 

    High Pressure Processing of Fruit Juice and Puree


    S Chakraborty, N Kaushik, H N Mishra
    305 - 344 (40 Pages)
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  13. 12 

    Extraction, Characterization and Food Utilization of Algal Biomass and Bioactives


    A Mazumder, P Prabuthas, A Giri, H N Mishra
    1 - 26 (26 Pages)
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  14. 13 

    Instant Soluble Tea Powder and Ready-To-Use Tea Products


    V R Sinija, S M Behera, H N Mishra
    27 - 56 (30 Pages)
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  15. 14 

    Functional Fruit Toffees and Candies


    S Sehwag, R Upadhyay, H N Mishra
    57 - 76 (20 Pages)
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  16. 15 

    Low Cholesterol Dairy Products


    J Chitra, M Ghosh, I Dey Paul, H N Mishra
    77 - 106 (30 Pages)
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  17. 16 

    Baked and Fried Dairy Products


    S K Bag, R Kumari, H N Mishra
    107 - 124 (18 Pages)
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  18. 17 

    Safe Storage of Food Grains


    R Pande, G Mishra, S Srivastava, H N Mishra
    125 - 164 (40 Pages)
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  19. 18 

    Natural Antioxidants and Colors


    R Upadhyay, S Halder, M Bhattacharya, H N Mishra
    165 - 200 (36 Pages)
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  20. 19 

    Extension of Shelf Life of Fruits and Vegetables


    S Billoria, S Biswas, C Sen, H N Mishra
    201 - 240 (40 Pages)
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  21. 20 

    Product Formulation and Shelf Life Evaluation Models


    Danie Shajie A, R Upadhyay, S Chakraborty, H N Mishra
    241 - 258 (18 Pages)
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  22. 21 

    Rapid Methods for Food Quality Analysis


    S Tripathi, V R Sinija, S K Bag, VK Shibby, R Pande, A Deswal, HN Mishra
    259 - 298 (40 Pages)
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  23. 22 

    Enzymatic Detoxification of Aflatoxin B1 in Foods


    C Das Mukhopadhyay, S Tripathy, H N Mishra
    299 - 332 (34 Pages)
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  24. 23 

    End Pages

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