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Sinopsis
Kalakand is one of the oldest sweet made in India on the occasions of festivals and celebrations. It is popular all over the Indian sub-continent and is an heat desiccated Indian traditional milk based sweet made from acidified and sweetened milk with caramelized flavor and granular texture. In recent years, the consumer demand for fresh and high quality reservative free foods has led to the development of new processing and packaging technology to provide them fresh and high quality food at any place at any time.Modified atmosphere packaging as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of various dairy products. Modified atmosphere packaging, mainly uses high concentration of carbon dioxide as well as CO2/N2 gas mixture to improve shelf life of the foodstuffs.The development of food packaging machines with integrated gas flushing capabilities and the supply of ‘food grade’ gases allow dairy foods manufacturers to enhance the quality of their products. The book covers the new advance packaging technique(MAP) for improving self-life of Kalakand specially reference to Indian context.
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Acerca del autor
Vishal Kumar Jain , UGC Fellow currently pursuing as Ph.D. Scholar in Animal Husbandry & Dairying from IAS, BHU Varanasi. He obtained his B.Sc.(Ag) Hons. in 2011 from SKRAU, Bikaner and M.Sc (Ag) in Animal Husbandry & Dairying from IAS BHU Varanasi. He has published 4 Research Papers in Various National and International NAAS refereed journal.
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- EditorialLAP LAMBERT Academic Publishing
- Año de publicación2017
- ISBN 10 3330317418
- ISBN 13 9783330317413
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas56
- Contacto del fabricanteno disponible
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Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand
Publicado por
LAP LAMBERT Academic Publishing Jul 2017, 2017
ISBN 10: 3330317418
ISBN 13: 9783330317413
Nuevo
Taschenbuch
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Kalakand is one of the oldest sweet made in India on the occasions of festivals and celebrations. It is popular all over the Indian sub-continent and is an heat desiccated Indian traditional milk based sweet made from acidified and sweetened milk with caramelized flavor and granular texture. In recent years, the consumer demand for fresh and high quality reservative free foods has led to the development of new processing and packaging technology to provide them fresh and high quality food at any place at any time.Modified atmosphere packaging as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of various dairy products. Modified atmosphere packaging, mainly uses high concentration of carbon dioxide as well as CO2/N2 gas mixture to improve shelf life of the foodstuffs.The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. The book covers the new advance packaging technique(MAP) for improving self-life of Kalakand specially reference to Indian context. 56 pp. Englisch. Nº de ref. del artículo: 9783330317413
Cantidad disponible: 2 disponibles
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Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand
Publicado por
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330317418
ISBN 13: 9783330317413
Nuevo
Taschenbuch
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Kalakand is one of the oldest sweet made in India on the occasions of festivals and celebrations. It is popular all over the Indian sub-continent and is an heat desiccated Indian traditional milk based sweet made from acidified and sweetened milk with caramelized flavor and granular texture. In recent years, the consumer demand for fresh and high quality reservative free foods has led to the development of new processing and packaging technology to provide them fresh and high quality food at any place at any time.Modified atmosphere packaging as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of various dairy products. Modified atmosphere packaging, mainly uses high concentration of carbon dioxide as well as CO2/N2 gas mixture to improve shelf life of the foodstuffs.The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. The book covers the new advance packaging technique(MAP) for improving self-life of Kalakand specially reference to Indian context. Nº de ref. del artículo: 9783330317413
Cantidad disponible: 1 disponibles
Imagen del vendedor
Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand
Publicado por
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330317418
ISBN 13: 9783330317413
Nuevo
Tapa blanda
Librería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Jain Vishal KumarVishal Kumar Jain , UGC Fellow currently pursuing as Ph.D. Scholar in Animal Husbandry & Dairying from IAS, BHU Varanasi. He obtained his B.Sc.(Ag) Hons. in 2011 from SKRAU, Bikaner and M.Sc (Ag) in Animal Husbandry . Nº de ref. del artículo: 159121650
Cantidad disponible: Más de 20 disponibles
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Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand
Publicado por
LAP LAMBERT Academic Publishing Jul 2017, 2017
ISBN 10: 3330317418
ISBN 13: 9783330317413
Nuevo
Taschenbuch
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. Neuware -Kalakand is one of the oldest sweet made in India on the occasions of festivals and celebrations. It is popular all over the Indian sub-continent and is an heat desiccated Indian traditional milk based sweet made from acidified and sweetened milk with caramelized flavor and granular texture. In recent years, the consumer demand for fresh and high quality reservative free foods has led to the development of new processing and packaging technology to provide them fresh and high quality food at any place at any time.Modified atmosphere packaging as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of various dairy products. Modified atmosphere packaging, mainly uses high concentration of carbon dioxide as well as CO2/N2 gas mixture to improve shelf life of the foodstuffs.The development of food packaging machines with integrated gas flushing capabilities and the supply of ¿food grade¿ gases allow dairy foods manufacturers to enhance the quality of their products. The book covers the new advance packaging technique(MAP) for improving self-life of Kalakand specially reference to Indian context.Books on Demand GmbH, Überseering 33, 22297 Hamburg 56 pp. Englisch. Nº de ref. del artículo: 9783330317413
Cantidad disponible: 2 disponibles
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Effect of Modified Atmospheric Packaging on the Shelf life of Kalakand
Publicado por
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330317418
ISBN 13: 9783330317413
Nuevo
Paperback
Librería: Revaluation Books, Exeter, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Brand New. 56 pages. 8.66x5.91x0.13 inches. In Stock. Nº de ref. del artículo: 3330317418
Cantidad disponible: 1 disponibles