Food Science and Technology By Bhupendra Singh Khatkar

Product details

Publisher ‏: Daya Publishing House
Author : Bhupendra Singh Khatkar
Language ‏: English
Edition : Latest By Publishers
Book Cover : Hard Back
ISBN : 9788170354222

Table of Content

Grain ProcessingChapter 1: Convenience Foods from Cereals and Legumes by S S AryaChapter 2: Applications of Extrusion Cooking Technology by Narpinder Singh and A C SmithChapter 3: Flour Milling Industry Status in India by Vinod KapoorChapter 4: Advances in Structure and Functionality of Wheat Gluten Proteins by Bhupendar Singh KhatkarChapter 5: Identification of Cereals and Cereal Derived Foods Using Protein and DNA Profiling Techniques by Santosh Dhillon Dharam Singh and Anita AhlawatChapter 6: Processing and Food Uses of Grain Legumes by Umaid SinghChapter 7: Processing and Utilization of Coarse Grains by Asha KawatraChapter 8: Golden Rice: A Future Staple for Developing Countries by Randhir Singh; Part II: Milk and Milk ProductsChapter 9: Technological Advances in the Production and Preservation of Traditional IndianMilk Products by Dharam PalChapter 10: Application of Reverse Osmosis for Concentration of Milk by Dharam PalChapter 11: Trends in Technology of Drying by Y K YadavChapter 12: Quality Management System in Dairy Industry by C M Kapoor and R S DaburChapter 13: Quality Assessment of Dairy Products by D K ThompkinsonChapter 14: Advances in Milk Processing by R S Dabur and C M Kapoor; Part III: Fruita and Vegetable ProcessingChapter 15: Free Radical Scavenging Enzymes and Shelflife of Fruits and Vegetables by Dharam Singh and Santosh DhillonChapter 16: Packaging of Fresh Fruits by J K SandoojaChapter 17: Postharvest Management of Horticultural Crops by J K SandoojaChapter 18: Recent Trends in the Processing of Fruits and Vegetables in India by Susanta K RoyChapter 19: Postharvest Handling of Fruits and Vegetables by S S DhawanChapter 20: Freezing of Fruits and Vegetables by S S DhawanChapter 21: Dehydration of Fruits and Vegetables by S S DhawanChapter 22: Nutritional and Medicinal Value of Under-exploited Fruits by Suneel SharmaChapter 23: Utilization of Under-exploited Fruits for Value Added Products by Suneel SharmaChapter 24: Biochemistry of Fruit Ripening by Santosh Dhillon Dharam Singh and Rakesh KumarChapter 25: Postharvest Management of Vegetable Crops by J L Mangal and S LalChapter 26: Role of Biotechnology in Enhancing Shelf-life of Fruits by Randhir SinghChapter 27: Freeze-drying Technique for Food Preservation by Saleem SiddiquiChapter 28: Food Packaging by M K Garg; Part IV: Meat and Meat ProductsChapter 29: Factors Affecting Potato Chips Quality by Bhupendar Singh KhatkarChapter 30: Modified Atmosphere Packaging Technology of Meat Food Products by J SahooChapter 31: Use of Antioxidant Vitamins in Meat and Meat Products by J Sahoo; Part V: AdditivesChapter 32: Enzymes in the Modification and Processing of Plant Foods by Dharam Singh Santosh Dhillon and Rakesh KumarChapter 33: Role of Functional Properties in Food Processing by Umaid SinghChapter 34: Antinutritional and Toxic Factors of Food Crops and their Removal by Processing by