Biotechnical Processing in the Food Industry
New Methods, Techniques, and Applications
Deepak Kumar Verma (Redaktør) Ami R. Patel (Redaktør) Kawaljit Singh Sandhu (Redaktør) Ashish Baldi (Redaktør) Sandra Garcia (Redaktør)
This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Les mer
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This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost.
Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.
Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.
Detaljer
- Forlag
- Apple Academic Press Inc.
- Innbinding
- Innbundet
- Språk
- Engelsk
- Sider
- 300
- ISBN
- 9781771889124
- Utgivelsesår
- 2021
- Format
- 23 x 16 cm
Om forfatteren
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India.
Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India.
Kawaljit Singh Sandhu, PhD, is an Associate Professor and Head of the Department of Food Science and Technology at Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India.
Ashish Baldi, PhD, is Dean of Faculty of Pharmacy and Head of Department of Pharmaceutical Sciences and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
Sandra Garcia, PhD, is Associate Professor of Food Science and Technology in the Food Science Department at the Agrarian Sciences Center at State University of Londrina, Londrina (PR), Brazil.
Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India.
Kawaljit Singh Sandhu, PhD, is an Associate Professor and Head of the Department of Food Science and Technology at Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India.
Ashish Baldi, PhD, is Dean of Faculty of Pharmacy and Head of Department of Pharmaceutical Sciences and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
Sandra Garcia, PhD, is Associate Professor of Food Science and Technology in the Food Science Department at the Agrarian Sciences Center at State University of Londrina, Londrina (PR), Brazil.