UID:
almahu_9949385278202882
Format:
1 online resource (viii, 234 pages)
ISBN:
9781003261124
,
1003261124
,
1000534804
,
9781000534719
,
1000534715
,
9781000534801
Content:
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food products as well as fresh produce which is aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/ processed foods, various aspects of evolution of bakery and confectionery technology, technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna. The science and technology involved is well explained in chapter titled fermented foods based on cereals and pulses. The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under rheological & thermal changes occurring during processing. Sugarcane and sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Self life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods and is also aptly coveredNote: T & F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Note:
1. Food Laws and Regulatory Authorities: An Indian Perspective 2. Evolution of Bakery and Confectionary Technology 3. Recent Advancements in Sugar, Honey, Salt and Jaggery Processing 4. Rheological and Thermal Changes Occurring During Processing 5. Technological Advancements in Processing of Legumes and Pulses 6. Recent Trends in Technologies of Cereal Based Food Products 7. Technological Evaluation of Milling Operations 8. Fermented Food Based on Cereal and Pulses 9. Oxidative Changes in Processed Foods
Language:
English
Keywords:
Electronic books.
URL:
https://www.taylorfrancis.com/books/9781003261124
