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Environmental Pollution and Hazards

Environmental Pollution and Hazards


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About the Book

Preserving food to extend its shelf life, while ensuring its saftey and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new preservation techniques. With its distinguished editors and international team of contributors, Food Preservation Techniques provides an authoritative review of these developements and the ways they can be combined to preserve particular foods. Topics covered include the new generation of natural preservatives, the application of traditional preservation technqiues, the use of biotechnology, and the challenges in combining new and old techniques in a way that preserves sensory quality without compromisng product safety.
About Author :
Dr. M.K. Singh is an eminent writer and academician. After completing his graduation in physics from Delhi Univeristy he went abroad for a degree in Textile Management. He submitted his Ph.D. thesis on Modern Textiles Management and received world wide praise for his research.
Presently he is working as a special advisor in the Ministry of Textiles. Already, he has written so many books on Textiles and Clothing.
Contents :
Introduction
Food Preserving Method
Different Aspects of food Preserving
Smoking Techniques
Curing (Food Preservation)
Food Preserving through Irradition
Preserving Food and Modified Atmosphere
Common Food Processing Techniques
Food Processing Industries and Practice
Food Processing: An Indian Prospective
X-Ray Technology for Food Processing
Modern Methods of Food Preserving
The MRE Meal
Present Status of Indian Food Processing Industry
Processed Foods
The Role of Preservatives in Food Processing
Food Additives
Antioxidant
Current Situation and Food Preservation
Safe Food
The Art of Preserving Food
Index


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Product Details
  • ISBN-13: 9788183563215
  • Publisher: Discovery Publishing House Pvt Ltd
  • No of Pages: 192
  • ISBN-10: 818356321X
  • Publisher Date: 2008

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