Produktbild
Suresh Chandra

Value Addition and Quality Management During Preservation and Processing

Buch

Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, fl… Mehr

CHF 199.00

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen

Produktdetails


  • ISBN: 978-93-90175-53-6
  • EAN: 9789390175536
  • Produktnummer: 37285843
  • Verlag: New India Publishing Agency- Nipa
  • Sprache: Englisch
  • Erscheinungsjahr: 2021
  • Seitenangabe: 290 S.
  • Masse: H23.5 cm x B15.7 cm x D2.0 cm 576 g
  • Abbildungen: HC gerader Rücken kaschiert
  • Gewicht: 576

Über den Autor


Associate Professor, Department of Agricultural Engineering, Officer in charge, Department of Food Process Engineering, College of Post Harvest Technology and Food Processing, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250110, Uttar Pradesh

29 weitere Werke von Suresh Chandra:


Bewertungen


0 von 0 Bewertungen

Geben Sie eine Bewertung ab!

Teilen Sie Ihre Erfahrungen mit dem Produkt mit anderen Kunden.