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Food processing and preservation / B. Sivasankar

By: Sivasankar, B.
Publisher: New Delhi, India : Prentice Hall of India, 2005Description: xii, 360 p. : ill. ; 24 cm.ISBN: 8120320867.Subject(s): Food industry and trade | Food -- PreservationDDC classification: 664
Contents:
1. Introduction - 2. Water - 3. Carbohydrates - 4. Lipids - 5. Proteins and enzymes - 6. Vitamins and minerals - 7. Food colours and flavours - 8. Food additives - 9. Micoorganisms associated with food - 10. Fermented foods and food chemicals - 11. Food Borne diseases - 12. Food spoilage - 13. Food Engineering operations - 14. Food conversion operations - 15. Food preservation and use of high temperatures - 16. Food preservations by evaporation and drying - 17. Low-temperature food processing and preservation - 18. Food preservation by irradiation and allied operations in food industry - 19. Milk and dairy products - 20. Vegetables and fruits - 21. Cereals, Legumes and nuts - 22. Meat and meat products - 23. Fats and oils - 24. Beverages - 25. Sugar, sweeteners, honey and confectionery - 26. Salt and spices - 27. Food quality.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 2

664 SIV (Browse shelf) 1 Available SCAFS,70006,02,GR 5000097385

1. Introduction - 2. Water - 3. Carbohydrates - 4. Lipids - 5. Proteins and enzymes - 6. Vitamins and minerals - 7. Food colours and flavours - 8. Food additives - 9. Micoorganisms associated with food - 10. Fermented foods and food chemicals - 11. Food Borne diseases - 12. Food spoilage - 13. Food Engineering operations - 14. Food conversion operations - 15. Food preservation and use of high temperatures - 16. Food preservations by evaporation and drying - 17. Low-temperature food processing and preservation - 18. Food preservation by irradiation and allied operations in food industry - 19. Milk and dairy products - 20. Vegetables and fruits - 21. Cereals, Legumes and nuts - 22. Meat and meat products - 23. Fats and oils - 24. Beverages - 25. Sugar, sweeteners, honey and confectionery - 26. Salt and spices - 27. Food quality.