Food Science A.S.Bawa, P.S.Raju & O.P.Chauhan

By:

Bawa, A.S

Contributor(s):

Material type: Text

TextLanguage: English Publication details: New Delhi : New India Publishing Agency (NIPA), 2013. Description: viii, 398 p. : 25 cmISBN:

9789381450147

Subject(s):

DDC classification:

23 641.3 BAW

Contents:

1. Introduction to Food Science by A.S. Bawa, O.P. Chauhan and P.S. Raju 2. Unit Operations in Food Processing by M.C. Pandey 3. Thermal Processing of Foods by H.S. Ramaswamy 4. Hurdle Technology in Food Preservation by H.S. Vibhakara and P.S. Raju 5. Low Temperature Preservation of Foods by D.S. Sogi 6. Separation and Filtration Processes by D.C. Saxena 7. Dehydration of Foods by U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu 8. Freezing Preservation of Foods by Alok Shah and O.P. Chauhan 9. Food Irradiation by K .Radhakrishna and K. Jayathilakan 10. Infrared and Microwave Processing of Food by G.K. Sharma, A.D. Semwal and D.K. Yadav 11. Minimal Processing of Fruits and Vegetables by P.S. Raju and O.P. Chauhan 12. Fermentation Preservation of Foods by K.V. Ramana 13. Packaging of Food Products by S. Nadanasabapathy and R. Kumar 14. Non-Thermal Methods of Food Preservation by O.P. Chauhan, P.S. Raju and A.S. Bawa 15. Functional Foods by Shalini Mishra, Alka Pandey and H.N. Mishra 16. Food Laws and Regulations by K.S. Premavalli

Summary: The book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	CUTN Central Library Sciences	Non-fiction	641.3 BAW (Browse shelf(Opens below))	Available		44457

1. Introduction to Food Science by A.S. Bawa, O.P. Chauhan and P.S. Raju
2. Unit Operations in Food Processing by M.C. Pandey
3. Thermal Processing of Foods by H.S. Ramaswamy
4. Hurdle Technology in Food Preservation by H.S. Vibhakara and P.S. Raju
5. Low Temperature Preservation of Foods by D.S. Sogi
6. Separation and Filtration Processes by D.C. Saxena
7. Dehydration of Foods by U.S. Shivhare, G.S.V. Raghavan, G. Ghoshal and S. Basu
8. Freezing Preservation of Foods by Alok Shah and O.P. Chauhan
9. Food Irradiation by K .Radhakrishna and K. Jayathilakan
10. Infrared and Microwave Processing of Food by G.K. Sharma, A.D. Semwal and D.K. Yadav
11. Minimal Processing of Fruits and Vegetables by P.S. Raju and O.P. Chauhan
12. Fermentation Preservation of Foods by K.V. Ramana
13. Packaging of Food Products by S. Nadanasabapathy and R. Kumar
14. Non-Thermal Methods of Food Preservation by O.P. Chauhan, P.S. Raju and A.S. Bawa
15. Functional Foods by Shalini Mishra, Alka Pandey and H.N. Mishra
16. Food Laws and Regulations by K.S. Premavalli

The book aimes at imparting basics of the subject besides the latest trends in the evolution of technologies and important industrial practices. Besides the technological aspects, adequate emphasis has also been laid on the quality aspects and adequate knowledge input required for a student or professional in Food Science and Technology. The book contains 16 s addressing various important aspects such as unit operations, thermal processing, hurdle technology preservation, cold preservation, dehydration, freezing, and advanced thermal techniques such as infrared and microwaves besides non-thermal aspects such as high pressure and pulsed electric field processing as well as ?-irradiation. State-of-art subject areas such as functional foods could be an added flavour as the global food market has ample potential in the area of functional foods. Food packaging and food laws are important in commercializing processed foods as well as fresh produce and the areas require due emphasis to make the book more comprehensive.

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