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About The Author

A.S Bawa
A.S Bawa: Ex-Director, Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India

O.P.Chauhan
O.P.Chauhan (Scientist) Defence Food Research Laboratory, DFRL-DRDO, Ministry of Defence, Government of India, Siddarthnagar, Mysore, Karnataka, India .

About The Book

Generation of competent human resources in the area of Food Science and Technology in terms of R&D and manufacture is of paramount importance in the 21st century. India as a developing country needs a strong platform in terms of academics and professionals for food processing industry to ensure food security and food safety in the years to come. Indigenous efforts in the subject area are scanty and there is an urgent need to have adequate literature which can be highly useful for students and professionals in this emerging area of Food Science and Technology. This book is a sincere effort towards the same as a compilation of chapters addressing various preservation and processing technologies in addition to packaging, food laws and regulations. The authors of individual chapters are experts in their respective areas with significant contributions in their fields. The book lays emphasis on conventional technologies inclusive of various unit operations besides certain futuristic technologies such as infrared, non-thermal and minimal processing technologies. The chapters are aimed at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology.

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  1. Start Pages

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  2. Introduction to Food Science


    G.K. Sharma, A.S. Bawa, O.P. Chauhan and P.S. Raju
    1 - 12 (12 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  3. Unit Operations in Food Processing


    M.C. Pandey
    13 - 36 (24 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  4. Thermal Processing of Foods


    H.S. Ramaswamy
    37 - 54 (18 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  5. Hurdle Technology in Food Preservation


    H.S. Vibhakara and P.S. Raju
    55 - 86 (32 Pages)
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  6. Low Temperature Preservation of Foods


    D.S. Sogi
    87 - 102 (16 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  7. Separation and Filtration Processes


    D.C. Saxena
    103 - 134 (32 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  8. Dehydration of Foods


    U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu
    135 - 154 (20 Pages)
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  9. Freezing Preservation of Foods


    Alok Shah and O.P. Chauhan
    155 - 200 (46 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  10. Food Irradiation


    K. Radhakrishna and K. Jayathilakan
    201 - 238 (38 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  11. 10 

    Infrared and Microwave Processing of Food


    G.K. Sharma, A.D. Semwal and D.K. Yadav
    239 - 256 (18 Pages)
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  12. 11 

    Minimal Processing of Fruits and Vegetables


    P.S. Raju and O.P. Chauhan
    257 - 280 (24 Pages)
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  13. 12 

    Fermentation Preservation of Foods


    K.V. Ramana
    281 - 292 (12 Pages)
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  14. 13 

    Packaging of Food Products


    S. Nadanasabapathy and R. Kumar
    293 - 316 (24 Pages)
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  15. 14 

    Non-Thermal Methods of Food Preservation


    O.P. Chauhan, P.S. Raju and A.S. Bawa
    317 - 342 (26 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     
  16. 15 

    Functional Foods


    Shalini Mishra, Alka Pandey and H.N. Mishra
    343 - 364 (22 Pages)
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  17. 16 

    Food Laws and Regulations


    K.S. Premavalli
    365 - 384 (20 Pages)
    ₹875.00 ₹700.00 + Tax Add to Cart Read Free
     

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