Food processing and presentation
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| Format: | Book |
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New Delhi :
Prentice-Hall of India ,
c2005
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Table of Contents:
- 1. Introduction
- 2. Water
- 3. Carbohydrates
- 4. Lipids
- 5. Proteins and enzymes
- 6. Vitamins and minerals
- 7. Food colours and flavours
- 8. Food additives
- 9. Microorganisms associated wiyh food
- 10. Fermented foods and food chemicals
- 11. Food borne diseases
- 12. Food spoilage
- 13. Food engineering operations
- 14. Food conversion operations
- 15. Food preservation and use of high temperatures
- 16. Food preservations by evaporation and drying
- 17. Low-temperatures food processing and preservation
- 18. Food preservation by irradiation and allied operations in food industry
- 19. Milk and dairy products
- 20. Vegetables and fruits
- 21. Cereals, legumes and nuts
- 22. Meat and meat products
- 23. Fats and oils
- 24. Beverages
- 25. Sugar, sweeteners, honey and confectionery
- 26. Salt and spices
- 27. Food quality