jood sudesh (23 resultados)

Condición: New. pp. viii + 315 Figure, Illus. (Mostly Col.).

Condición: New. pp. viii + 315 Index.

Condición: New. pp. viii + 312 Figures, Illus.

Condición: New. pp. viii + 315.

Condición: New. pp. viii + 312.

Condición: New. pp. viii + 312.

Soft cover. Condición: New. ISBN:9788170357636.

Soft cover. Condición: New. tables, figs Ilustrador. 2nd Edition. Contents Preface 1 Importance of cereals 2 Nutrient composition of cereal grains 3 Structure of cereal grains 4 Milling of wheat 5 Types and grades of flour 6 Processing and parboiling of rice 7 Processing of maize 8 Processing of Sorghum 9 Processing of Barley 10 Processing of oats 11 Quality evaluation and functional properties used in baking 12 Characterization and importance of wheat gluten protein in baking 13 Role of bakery ingredients 14 Bread making 15 Quality control of bread making 16 Baked products from soft wheat 17 Macaroni products 18 Storage of bakery ingredients 19 Bakery norms and setting of bakery unit 20 Specification for raw material used in bakery 21 Losses in baking 22 Packaging and sale of baked products 23 Bakery sanitation and personal hygiene 24 Prospects and problems in bakery Appendix Glossary of baking terms Reference IndexBakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective Through this course the students shall acquire adequate knowledge of structure nutrient composition and processing of various cereals particularly those which are used in bakery industry milling of wheat physico-chemical and functional properties of cereals role and storage of ingredients used in baking types and grades of flour baked products prepared by hard and soft wheat viz bread cakes crackers cookies wafers etc losses in baking quality evaluation standards packaging and sale of bakery products and prospects and problems of bakery industry This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries 312 pp.

Condición: New. pp. viii + 311 Figures, Illus.

Condición: New. pp. viii + 311 Index 2nd Impression.

pbk. Contents Preface 1 Sampling and sampling procedures 2 Solvent extraction 3 Basic anatomy of olfaction 4 Analysis of food volatiles 5 Flavor isolation and analysis 6 Fluorescence techniques 7 Fluorescence and scanning electron microscopy 8 Spectroscopy 9 Fluorescence spectroscopy 10 Gas liquid chromatography application in aroma investigation 11 High performance pressure liquid chromatography HPLC Application 12 Atomic spectroscopy 13 Multivariate calibration Bibliography IndexThe science of food analysis has grown tremendously in its scope in recent years New analysis techniques are being developed and existing techniques optimized Moreover there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory technique to equip them for research work in these different specialized fields To meet the demands and interests of such students this book on food analysis has been prepared This book provides information on general topics like sampling and sampling procedures and sovent extraction also which is very essential prior to application of various techniques needed to analyze foods in laboratory experiments Other topics covered include information on the basic principles procedures advantages limitations and applications of gas liquid chromatography high performance liquid chromatography fluorescence techniques fluorescence microscopy fluorescence spectroscopy atomic absorption and emission spectroscopy multivariate calibration etc from the perspective of their use in the chemical analysis of foods 316 pp.

Condición: New. pp. viii + 311.

Condición: New. pp. viii + 315 Figure, Illus. (Mostly Col.).

Condición: New. pp. viii + 315 Index 1st Edition.

Condición: New. pp. viii + 315.

Hardcover. Condición: New. ISBN:9788170353508.

Hardcover. Condición: As New. Dust Jacket Included. Contents: Preface. I. Emerging trends: 1. Emerging trends in food processing/S.S. Arya. 2. Post harvest management of horticultural crops: an overview/J.K. Sandooja. 3. The coming age of probiotic foods/N. Khetarpaul. 4. New processes and the products for the millennium/A.K. Bakshi. II. Processing and utilization of cereals, pulses and oilseeds: 5. Trends in cereal processing/B.S. Khatkar. 6. Quality parameters in rice processing/P.C. Grover. 7. Physical and chemical evaluation of wheat flour quality/Shashi Madan and B.K. Misra. 8. Processing and utilization of coarse grains/Sudesh Jood. 9. Processing and food uses of grain legumes/ Umaid Singh. 10. Processing and utilization of soybean/R.B. Grewal. 11. Functional properties and their applications in food formulations/G.S. Chauhan. 12. Role of oilseeds in human nutrition/D.R. Sood. III. Processing and utilization of fruits and vegetables: 13. Post harvest handling of fruits and vegetables/S.S. Dhawan. 14. Controlled and modified atmospheric storage of fruits/J.K. Sandooja. 15. Drying and dehydration of fruits/S.S. Dhawan. 16. Freezing of fruits and vegetables/S.S. Dhawan. 17. Processing and utilization of underutilized fruits/Suneel Sharma. 18. Processed products from tomatoes/A. Kumari, P. Boora and R.B. Grewal. 19. Nutrient losses during post harvest processing/Darshan Punia. IV. Technologies for value addition of plant foods: 20. New applications of extrusion cooking technology/Narpinder Singh. 21. Hurdle technology for shelf stable food products/J.S. Berwal. 22. Biotechnology in post harvest 368 pp.

Hardcover. Condición: New. 1st Edition. Contents: Preface. 1. Importance of cereals. 2. Nutrient composition of cereal grains. 3. Structure of cereal grains. 4. Milling of wheat. 5. Types and grades of flour. 6. Processing and parboiling of rice. 7. Processing of maize. 8. Processing of Sorghum. 9. Processing of Barley. 10. Processing of oats. 11. Quality evaluation and functional properties used in baking. 12. Characterization and importance of wheat gluten protein in baking. 13. Role of bakery ingredients. 14. Bread making. 15. Quality control of bread making. 16. Baked products from soft wheat. 17. Macaroni products. 18. Storage of bakery ingredients. 19. Bakery norms and setting of bakery unit. 20. Specification for raw material used in bakery. 21. Losses in baking. 22. Packaging and sale of baked products. 23. Bakery sanitation and personal hygiene. 24. Prospects and problems in bakery. Appendix. Glossary of baking terms. Reference. Index. Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat viz. bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries. (jacket).

Hardcover. Condición: As New. tables, figs Ilustrador. Contents Preface 1 Sampling and sampling procedures 2 Solvent extraction 3 Basic anatomy of olfaction 4 Analysis of food volatiles 5 Flavor isolation and analysis 6 Fluorescence techniques 7 Fluorescence and scanning electron microscopy 8 Spectroscopy 9 Fluorescence spectroscopy 10 Gas liquid chromatography application in aroma investigation 11 High performance pressure liquid chromatography HPLC Application 12 Atomic spectroscopy 13 Multivariate calibration Bibliography IndexThe science of food analysis has grown tremendously in its scope in recent years New analysis techniques are being developed and existing techniques optimized Moreover there is a growing demand from students of various disciplines to acquire training in the fundamentals of quantitative and qualitative analysis with sufficient laboratory technique to equip them for research work in these different specialized fields To meet the demands and interests of such students this book on food analysis has been prepared This book provides information on general topics like sampling and sampling procedures and sovent extraction also which is very essential prior to application of various techniques needed to analyze foods in laboratory experiments Other topics covered include information on the basic principles procedures advantages limitations and applications of gas liquid chromatography high performance liquid chromatography fluorescence techniques fluorescence microscopy fluorescence spectroscopy atomic absorption and emission spectroscopy multivariate calibration etc from the perspective of their use in the chemical analysis of foods 316 pp.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.