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About The Author

Dev Raj
Dev Raj Scientist (Food Technology), Department of Post Harvest Technology, Dr YS Parmar University of Horticulture & Forestry Nauni, Solan, Himachal Pradesh 173 230, India.

Rakesh Sharma
Rakesh Sharma: Assistant Professor (PHT) Department of Post Harvest Technology, Dr YS Parmar University of Horticulture & Forestry Nauni, Solan, Himachal Pradesh 173 230, India

V K Joshi
V K Joshi: Professor & Head, Department of Post Harvest Technology, Dr YS Parmar University of Horticulture & Forestry Nauni, Solan, Himachal Pradesh 173 230, India

About The Book

The students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.

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  1. Start Pages

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  2. Chapter 1 : Food Processing Industry: An Orientation

    1 - 12 (12 Pages)
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  3. Chapter 2 : Processing Plant

    13 - 38 (26 Pages)
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  4. Chapter 3 : Processing Plant Hazards

    39 - 56 (18 Pages)
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  5. Chapter 4 : Quality Characteristics

    57 - 70 (14 Pages)
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  6. Chapter 5 : Quality Control and Management

    71 - 100 (30 Pages)
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  7. Chapter 6 : Food Standards and Statutes

    101 - 124 (24 Pages)
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  8. Chapter 7 : Food Safety Assurance Systems

    125 - 148 (24 Pages)
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  9. Chapter 8 : Additives in Food Processing

    149 - 170 (22 Pages)
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  10. Chapter 9 : Enzymes in Food Processing

    171 - 176 (6 Pages)
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  11. 10 

    Chapter 10 : Waste Management in Food Processing

    177 - 186 (10 Pages)
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  12. 11 

    Chapter 11 : Marketing and Export Management

    187 - 220 (34 Pages)
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  13. 12 

    Chapter 12 : Practical Methods for Quality Control

    221 - 272 (52 Pages)
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  14. 13 

    End Pages

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