Food Processing: A Scientific Approach

by Gboyega Orolugbagbe

ISBN: 9789386595812
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 10995.00
Biblio :

Author Profile

Dr. Gboyega Orolugbagbe worked as professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently, Dr. Orolugbagbe is serving as Food Consultant in the area of Food Processing, Food Safety, Quality System, HACCP, Sanitation and GMP Compliance.

About The Book

The food processing is the key link between agriculture and manufacturing. In a developing economy it provides a vital linkage between agriculture and the industry. By creating value addition, it helps in increasing farmer’s incomes and reducing losses. The present book entitled “Food Processing: A Scientific Approach” comprises of eight chapters viz food service industry: modern techniques and practices, legumes, nuts and food preparation, dehydration, food preservation, re-skilling and co-learning, meat processing: development of meat processing technology, biochemical processes in meat manufacture, effects of preparation methods on the microbiological, safety: meat preservation, preparing and canning poultry, poultry preservation and storage. This book will be useful to students, teachers and researchers of food science and technology, nutritionists, food manufacturers, dieticians, policy makers and all those involved with the hospitality and food industries.

Table of Contents

Preface v 1. Food Service Industry: Modern Techniques and Practices 1 2. Legumes, Nuts and Food Preparation 28 3. Dehydration, Food Preservation, Re-skilling and Co-Learning 35 4. Meat Processing: Development of Meat Processing Technology 69 5. Biochemical Processes in Meat Manufacture 121 6. Effects of Preparation Methods on the Microbiological Safety: Meat Preservation 150 7. Preparing and Canning Poultry 221 8. Poultry Preservation and Storage 268 Bibliography 300 Index 303