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Doe, PE and Gopakumar, K, Food Drying, Food Processing and Preservation Technology, Narendra Publishing House, K Gopakumar, M Raman and B Gopakumar (ed), New Deli, pp. 21-50. ISBN 978-93-91063-85-6 (2022) [Research Book Chapter]
Copyright 2022 Narendra Publishing House
Official URL: https://www.abebooks.com/Food-Processing-Preservat...
This book discusses briefly the basic sciences fundamental to food processing and preservation. And the applications of these technologies in providing food products that meets consumer demands in all respects. The book discusses about the spoilage reasons, need for preservation, various preservation operations, historical developments, current situations, value addition, packaging, nutraceuticals/ functional foods, safety regulations and laws, career in food science, etc. The book extensively discusses the conventional and sophisticated preservation methods using thermal and other energy such as irradiation, high-pressure, pulsed electric, magnetic field, etc. Handling and preservation of fruits and vegetables, cereals, fish, meat, poultry and milk are discussed in detail. This area is an amalgamation of biological science, chemical sciences, physical sciences, engineering, mathematics, etc. and this knowledge is inevitable where food properties are concerned. A Food scientist need to apply chemistry, microbiology, biochemistry, other basic sciences to increase the shelf life, maintain the nutritional properties, value addition and so on. Contributing authors include experts from India, USA, Canada and Australia and document support from agencies in Australia, Japan, Russia and Germany.
|Item Type:||Research Book Chapter|
|Keywords:||food processing, spoilage, preservation, handling, microbiology, nutrition|
|Research Division:||Agricultural, Veterinary and Food Sciences|
|Research Group:||Food sciences|
|Research Field:||Food technology|
|Objective Group:||Processed food products and beverages (excl. dairy products)|
|Objective Field:||Processed fish and seafood products|
|UTAS Author:||Doe, PE (Dr Peter Doe)|
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