Food Engineering: An Introduction

by Samarth Bora, H C Pathan, Shishir Raj

ISBN: 9789371709361
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Imprint : Agri Horti Press
Year : 2026
Price : Rs. 6950.00
Biblio : viii+148p., figs., tbls., 25cm

About The Book

This book covers all aspects related to the engineering of food all the chapters use lucid language bolstered by self explanatory diagrams and relevant tables. The book is a consolidated form of technical information related to Food engineering in simplified form. Describes the correlation between enzymatic and non-enzymatic antioxidants in several edible mushrooms species and food fortification through innovative technologies. This book can be used as a text cum reference book for students, professionals, and others engaged in agricultural science and food engineering, food science, and food technology.

Table of Contents

Preface v 1. Introductory Chapter: A General Overview on Latest Trends in Food Engineering 3 2. Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species 11 3. Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects 41 4. Kinetic Approach to Multilayer Sorption: Equations of Isotherm and Applications 63 5. Risk Management of Egg and Egg Products: Advanced Methods Applied 79 6. Food Fortification through Innovative Technologies 105 7. Fibers: Healthy Component in Whole Wheat and Rye Flours 129 Index 145