Mudgil deepak (26 resultados)

Condición: New. pp. 138.

Soft cover. Condición: New. ISBN:9788196246815.

Condición: New. pp. 138.

Hardcover. Condición: New. Estado de la sobrecubierta: New. 1st Edition. The objective of this book is to provide single platform for giving knowledge about the Dairy Technology discipline. This book contains about 1000 technical and general terms frequently used in the dairy sector. The terms in the book covers market milk, dairy processing, fat rich dairy products, cheese and fermented milks technology, traditional dairy and food products, ice cream and frozen desserts, condensed and dried milk, by-products technology and packaging technology.…

Condición: New. pp. 138.

Condición: New.

Soft cover. Condición: New. ISBN:9789388172868.

Soft cover. Condición: New. Estado de la sobrecubierta: New. 3rd Edition. Contents: Introduction. 1. Food Chemistry. 2. Food Microbiology. 3. Food Engineering. 4. Fruits and Vegetables Technology. 5. Dairy Technology. 6. Cereal Technology. 7. Meat Fish and Poultry Technology. 8. Bio-process Technology. 9. Foods and Nutrition. 10. Food Additives. 11. Food Packaging. 12. Miscellaneous. In the last decade, many Indian educational organizations including university departments, institutions, colleges and deemed universities have started undergraduate, postgraduate and doctorate degree programmes related to Food Technology, Food Processing, Food Engineering and allied courses such as Dairy Technology, Post Harvest Technology, Foods and Nutrition, Agricultural and Food Process Engineering etc. Many of these institutes conduct entrance examination for admission in these courses. There are also some national level examinations conducted every year in the area of Food Science and Technology such as ASRB-NET examination, ICAR JRF-SRF examination and IIT GATE examination. Hence there is a great need of an objective type book covering all important topics of subjects related to Food Science and Technology. Hence, this book is written to compensate the demand of students and to help them in making their career in the areas of Food Science and Technology. This book includes the objective information of the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging and Miscellaneous topics. Hence this book can serve as a single platform for preparation of competitive examinations in Food Science and Technology Discipline.…

Condición: New.

Condición: New.

Condición: New. pp. 154.

Condición: New. pp. 154.

Condición: New. pp. 154.

Hardcover. Condición: New. ISBN:9789389184907.

Hardcover. Condición: New. ISBN:9788196247140.

Condición: New.

Condición: New.

Condición: New. pp. 302.

Condición: New. pp. 302.

Hardcover. Condición: New. ISBN:9789387869363.

Condición: New. pp. 302.

Condición: New.

Hardcover. Condición: New. 1st Edition. The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food and Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics and Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits and Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. and Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject. (jacket).…

Hardcover. Condición: New. 1st Edition. The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams. (jacket).…

Hardcover. Condición: New. This book will cover all aspects of food processing & preservation such as heating, refrigeration, freezing, concentration, drying, dehydration, baking, frying, irradiation, microwave processing, chemical preservation, high hydrostatic pressure processing, pulsed electric field processing, pulsed light & ultrasound processing, extrusion processing, dielectric, Ohmic and infrared heating etc. Recent developments in above mentioned topics will be covered in this book. This reference book will provide the learning material for students and research scholar of B.Tech, MSc/M. Tech Degree, respectively. Currently, food processing & preservation is a fundamental subject taught at graduation and post-graduation level in food related disciplines.…

Paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.