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Food Processing & Agro Based Industries

Food Processing & Agro Based Industries


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About the Book

Table Of Contents

  • New Developments in Technologies for Food Processing
  • Technology and Market
  • Development in Processing Technology
  • Effective Use of Modern Technologies 
  • Increased Impetus on R & D 
  • Developments in Packaging Systems & Materials
  • Freezing Processes
  • Cryogenic Pulverization
  • Dehydration
  • Sterilization
  • Processing of some sealected Food Items
  • Meat Processing
  • Dried Milk & Dried Egg
  • Packaging of Food and Allied
  • Packaging Material and Conditions
  • Paper based Packaging Materials
  • Properties of Common Flexible Packaging Materials
  • Plastic based Food Packaging 
  • Other Requirements of Food Packaging Materials
  • New Trends of Packaging
  • Classification of Packaging Machinery
  • Type of Processed Food Industries & their Products
  • Status of Packaging Machinery Industry in India
  • Composition of India Packaging Industry
  • Packaging Material and Packaging Machinery for Major Processed Food Products
  • Important Indian Manufacturers of Packaging Machines
  • Mechanisms of Certain Packaging Machinery
  • Milk
  • Consutituents of Different types of Milk
  • Indian Buffaloes
  • Breeds
  • Production Performance 
  • Milk Production
  • Lactation Length
  • Reproduction Performance
  • Meat Production Performance
  • Genetic Improvement Programmes
  • Cross Breeding
  • Genetic & Phenotypic Trends
  • Strategies for Enhancing Genetic Improvement Associated Progency Testing
  • Production Performance of Different Breeds of Buffaloes
  • Co-Operative Role in Dairy Development
  • Main Characters
  • Increasing in Milk Protein by Feeding
  • Soda Grain for Protein Boost
  • Alternatives for Extra Rumen by Pass Energy
  • Aseptic Packaging of Food and Beverages
  • Dole Aseptic Canning
  • Plastic Cup Lines
  • Thermoform/Fill/Steal
  • Deposit/Fill/Seal Systems
  • Aseptic Packaging in Bottles
  • Flavour Scaiping from Aseptic Packages
  • Aseptic Packaging for Chilled Foods
  • Bulk Aseptic Packaging 
  • Paper Board Composite Brick and Block Packaging
  • Aseptic Processing 
  • Technology/Processing of Dairy and Milk Products
  • Milk Shake
  • Steps in Processing
  • Dried Milk Shake Mix Powder
  • Sterilized Cream
  • Dahi from Sweet Cream Butter Milk
  • Acidophilus Milk
  • Flavoured type of Milk Beverage from Cheese Whey
  • Yoghurt from Buffalo Milk
  • Cheddar Cheese from Cow Milk
  • Cheddar Cheese from Buffalo Milk
  • Mozzarella Cheese
  • Cottage Cheese 
  • Processed Cheese
  • Surti Cheese
  • Soft Cheese
  • Ricotta Cheese
  • Cheese Spread Powder
  • Paneer
  • Chhana Making
  • Dried Chhana
  • Preparation of Sandesh from Chhana
  • Srikhand
  • Khoa
  • Utilization of Butter Milk and Soyabean for the Manufacture of Softy Ice Cream
  • Coffee/Tea Whitener
  • Gulabjamun Mix Powder
  • Butter Powder from Buffalo Milk
  • Utilization of Sour Buffalo Milk for the Manufacture of Edible Casein 
  • Frozen Yoghurt from Soyabean & Butter Milk
  • Ice Cream Powder
  • An Improved Infant Food Formula
  • Increasing the Shelf Life of Ghee 
  • The Chemical Composition of Milk Human, Cow, Buffalo, Goat & Sheep
  • Status of Major Minerals in Buffalo Milk & Comparison with Cow Milk
  • Standards for Different Classes and Designations of Milk
  • Standards of Various Milk Products
  • Bacteriological Standards for Grading Milk
  • Bacteriology Standards of Milk Products
  • Equipments Standards for Satisfactory Sterility
  • Recommended Programme of Bacteriological Quality Control at the Dairy Plant
  • Pasteurized Milk
  • Packaging of Dairy and Milk Products
  • Form Fill and Seal (FFS) Systems
  • Aseptic System
  • Bulk Vending Booth
  • Packing of Srikhand
  • Butter 
  • Ghee
  • Cheese
  • Dried Milk Powder
  • Ice Cream
  • Packaging of indigenous Products
  • Bread Making
  • Process of Manufacture
  • Dough Mixing
  • Fermentation
  • Sealing of Dividing
  • Intermediate Proofing
  • Moulding
  • Baking
  • Bread Spoilage
  • Packaging of Bread
  • Whole Wheat Bread
  • Raisin Bread
  • Egg Bread
  • Cheese Bread
  • Date Nut Bread
  • Potato Bread
  • Fruit Bread
  • General Bread Defects its Causes and Remedy
  • Effects of Storage on Changes in Fat Acidity of Bread Wheat, Durum Wheat and Triticale Wholemeals and Flours
  • Sweet yeast Dough Products (Buns etc.)
  • Buns
  • Various types of Buns
  • Babka
  • Danish Pastry
  • formulations
  • Frozen Dough Products 
  • Pies and Puff Pastries
  • Pie Crust
  • Mixing Procedure
  • Pie Crust (for Apple Pie) Dough
  • Pie Making
  • Puff Pastry
  • Formulations
  • Common  Faults & their Removal
  • Cakes
  • Functions of Various Ingredients
  • Mixing of Came Betters
  • Blending Method
  • Whipping Method
  • Creaming & Whipping Combination Method
  • Choice of Mixing Method
  • Formulations and Bleaching of Cake Recipes
  • Balancing of Pound Cakes and Creamed Cake Mixes
  • Balancing of High Ratio Cakes
  • Angel Food Cake
  • Method of Manufacture
  • Formulations
  • Pound Cake
  • Varieties of Pound Cakes
  • White Layer Cake
  • Yellow Layer Cake
  • Chocolate Cakes
  • Devil's Food Cakes
  • Sponge Cakes
  • Chiffon Cake
  • French Pastry
  • Biscuits, Cookies and Crackers
  • Biscuits
  • Combination Biscuits
  • Soda Crackers
  • Cookies
  • Formulation Aspects of Different Cookies
  • Making up of Cookies
  • Baking
  • Decoration and Finishing 
  • Production Aspects of Different Cookies
  • Sugar Cookies
  • Coconut Cookies
  • Jumble Cookies
  • Ice Box Cookies
  • Anise Cookies
  • Spices Drops
  • Sugar Wafers
  • Biscuit Industry Scenario in India 
  • Present Status 
  • Zonewise Breakup of Market Share of Biscuits
  • Buying Pattern of Biscuits
  • Biscuits Brands
  • Taxation
  • Dereservation
  • ISO 9000
  • Technical Developments
  • Conclusion
  • Quality Control
  • Flour
  • Yeast
  • Shortenings
  • Sugars
  • Milk
  • Eggs
  • Water
  • Other Ingredients
  • Fruit Juices, Squashes and Cordials
  • Sherbat
  • Equipment for Fruit Juices
  • Washing Equipment
  • Sorting Equipment
  • Extraction Equipment
  • Halving and Burring Machines
  • Continuous Screw Expeller Press
  • Plunger type Press
  • Roller type Press
  • Double Operation
  • Crusher for Grapes, Berries
  • Pressing
  • Equipment for Setting & Sedimentation
  • Fruit Beverages
  • Preparation and Preservation
  • James, Jellies and Marmalades
  • Jams
  • Analysis of different kinds of Jams
  • Jellies
  • Jam Marmalade
  • Tomato Products
  • Tomato Juice
  • Tomato Puree
  • Tomato Paste
  • Tomato Cocktail
  • Tomato Ketchup
  • Recipes
  • Recipe for Tomato Ketchup
  • Chilli Sauce
  • Tomato Sauce
  • Tomato Soup
  • Chutney, Sauces and Pickles
  • Chutneys
  • Recipes
  • Apple Chutney
  • Apricot Chutney
  • Bamboo Chutney
  • Mango Chutney
  • Sweet Mango Chutney
  • Sliced Mango Chutney
  • Peach Chutney
  • Plum Chutney
  • Tomato Chutney
  • Thin Sauce
  • Soya Sauce
  • Worcestershire Sauce
  • Mushroom Ketchup (Sauce)
  • Walnut Ketchups (Sauce)
  • Thick Sauce
  • Apple Sauce
  • Tomato Sauce
  • Fruit Sauce
  • Soups and Soup Mixes
  • Tomato Soup (Home scale and Large scale)
  • Pickles
  • Equipment
  • Pickling Process
  • Sweet Spiced Vinegar Recipes
  • Packing Methods
  • Drying/Dehydration of Fruits and Vegetables
  • Home Made Drier
  • Commercial Dehydraters
  • Heating System
  • Circulation of Air
  • General Concentration
  • Working Instructions
  • Process Variations
  • Processes for Vegetables
  • Beans
  • bitter gourd (karela)
  • brinjal
  • cabbage
  • carrot
  • cauliflower
  • garlic
  • knol-knol
  • okra(lady's finger)
  • onion
  • peas
  • potato
  • pumpkin
  • spinach
  • tomato
  • turnip
  • general
  • Other Methods of Dehydration
  • Drum Drying
  • Vacuum Puffing and Dehydration
  • Foam Mat Drying
  • Freeze Drying
  • Accelerated Freeze Drying (A.F.D.) 
  • Dehydro Freezing
  • Packing and Storage
  • Heat Treatment
  • Fumigation
  • Examination of Dried Fruits and Vegetables
  • Packaging, Using Flexible Films
  • Manufacture of Pectin
  • Pectin from Apples
  • Composition
  • Pectin Powder
  • Pectin from Citrus Fruits
  • From other Material
  • Testing Jelly Grade
  • Grading Methods
  • Actual Tests
  • Pectin Preparation
  • Drying and Powdering
  • Uses of Pectin
  • Chocolate Candy
  • Chocolate Coated Confections with Improved Moisture Barrier
  • Chocolate Coated Confections with Foamed Filling
  • Having a Lacy, Openwork Core
  • Chocolate Covered Nut Clusters
  • Hollow Chocolate
  • Egg Shaped Shells
  • Specially Chocolates
  • Other Candies including Hard Candies
  • Soft Candies
  • Continuous Method
  • Fondant
  • Coating for Jujubes
  • Gumdrops Containing Potato Starch
  • Hard Candies
  • Frozen Desserts
  • Cream type Products
  • Home Frozen Desserts Requiring No Agitation
  • Multipurpose Whipped Desserts
  • Vanilla Flavoured Whipped Desserts
  • Coating Chocolate
  • Other Desserts
  • Smooth Custards
  • Cocoa Butter
  • Extracting Cocoa Butter with Carbon Dioxide
  • Flavour Enhancer for Cocoa
  • Honey
  • Honey Product in Wafer Form
  • Method for Preserving
  • Chewing Gum
  • Formulations for Longer Lasting Flavour and Sweetness
  • Special Order for Chewing Gum Manufacture
  • Flow Sheet for Chewing Gum Manufacture
  • Candied Chewing Gum
  • Freezing, Comminuting and Heating
  • Extruded Sugar Products
  • Low Calorie Snack
  • High Protein Chocolate Snack
  • Expanded Confections for Fillings in Pastries
  • Speccial Packaging
  • Bonded to ice cream core
  • Project Profiles
  • Automatic Biscuit Making Plant
  • Bread Plant
  • Confectionery Industry
  • Dairy Farm to Produce Milk
  • Dairy Products and Milk Packaging
  • Fruit and Vegetables Drying by Freeze Drying Method
  • Instant Noodles
  • Mineral Water
  • Palm Oil
  • Pasta Production Plant
  • Pickles and Murabas
  • Processed Food
  • Roller Flour Mill


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Product Details
  • ISBN-13: 9788186732120
  • ISBN-10: 8186732128


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