Fundamentals of Food Science Technology Processing and Preservation

by Z A Fakunle

ISBN: 9789386595973
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Imprint : Agri Horti Press
Year : 2018
Price : Rs. 9995.00
Biblio : vi+278p., figs., tabls., ind., 25 cm

About The Book

A fundamental of food science technology processing and preservation is the transformation of raw ingredients into food, or of food into other forms. It typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Food Processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and several types of cooking. This book in indented primarily for the food science and technology students, teachers and researchers. This book provides up- to-date information of the food processing and preservation.

Table of Contents

1. An Introduction to Food Science 1 2. Preservation of Food 11 3. Vitamins in Food 33 4. Developments in Meat Processing 78 5. Principles of Thermal Processing 103 6. Food and Nutrition Biotechnology: Relationship between Food and Health 116 7. Food Processing 165 8. Preservation: Canning, Freezing and Drying Bibliography Index 277