Description
PHI Food Processing And Preservation 2004 Edition by SIVASANKAR B.
The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail.Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.Preface. Introduction. Water. Carbohydrates. Lipids. Proteins and Enzymes. Vitamins and minerals. Food Colours and Flavours. Food Additives. Microorganisms Associated with Food. Fermented Foods and Food Chemicals. Food Borne Diseases. Food Spoilate. Food Engineering Operations. Food Concession Operations. Food Preservation and Use of High Temperatures. Food Preservation by Evaporation and Drying. Low Temperature Food Processing and Preservation. Food Preservation by Irradiation and Allied Operations in Food Industry. Milk and Dairy Products. Vegetables and Fruits. Cereals, Legumes and Nuts. Meat and Meat Products. Fats and Oil. Beverages. Sugar, Sweetness, Honey and Confectionery. Salt and Spices. Food Quality. References. Index.