Nandan Sit
Nandan Sit
Nandan Sit, Laxmikant S. Badwaik and Amit Baran Das
The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis. The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product. The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product. Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.
Start Pages
Mass Transfer Kinetics of Osmotic Dehydration of Bamboo Shoots
Modelling of Infrared Drying Kinetics of Cherry Pepper
Study of Swelling Kinetics of Chhana Ball During Cooking in Hot Water and Model Development
Effect of Non-conventional Drying Techniques of Food Products
Casein and Casein-Ag Conjugated Nanoparticles: Synthesis, Characterization and Application as an Active Ingredient in Edible Bilayer Film
Quality Characteristics of Jackfruit (Artocarpus heterophyllus) Seed Flour and Its Suitability for the Preparation of Dumplings
Impact of Additives on Antioxidant Potential of Different Commercially Packaged Tea Samples: A Comparative Study
Bioactive Peptides from Milk: Functionality and Health Beneft in Disease Management
Studies on Some Characteristics of Cassava Cultivar of Manipur, India
Development of Value Added Dried Kiwi Fruit Product Using A Novel Freeze-Drying Technique
Application of Ultrasound and High-pressure Homogenization in Development of Biopolymer Based Packaging Material
Effects of Ohmic Heating on Different Liquid Food Materials
Effect of Ultrasound-Assisted Treatment on Postharvest Quality of Khoonphal (Haematocarpus validus) of Meghalaya North-East India
Application of Cold Plasma Technology in Food Processing
Extraction, Identification and Utilization of Pigments Extracted From Citrus Wastes
Preparation of Shrikhand Blended with (Soy Milk and Buffalo Milk Curd) and its Quality Evaluation
Exploitation of Sunderbans Algae An Alternative Resource and Untouched Potential in Food Products
Production Technology of Jackfruit Flour as a Functional Ingredient
Post-harvest Handling and Solar Drying of Banana for Rural Areas of Assam
Formulation of Soup Mix Using Okara and Resistant Starch
Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products
Electrochemical Biosensing of Pesticide Residue in Produce Using GlutathioneS-Transferase Catalyzed Detoxification Reaction
Effect of Passion Fruit Powder on Rheological Properties of Gluten Free Dough
Effect of Acetylation on the Physicochemical Properties of Culinary Banana (Musa ABB) Starch
Rheological Properties of Extrudate Pineapple Fruit Leather
Evaluation of Starch Modification by Vibrational Spectroscopy: A Case Study for Malted Rice Flour
Qualitative Phytochemical Characterization of Sea Buckthorn (Hippophae salicifolia D. Don) Plant Parts from North-East India