Applied Food Processing and Preservation Technologies
Autor Kshirod Kumar Dashen Limba Engleză Hardback – 30 dec 2026
Preț: 1494.22 lei
Preț vechi: 1642.00 lei
-9% Precomandă
Puncte Express: 2241
Carte nepublicată încă
Livrare prin curier în România Precomanda se expediază când titlul devine disponibil.
Transport gratuit pentru acest produs Plată online sau ramburs, în funcție de opțiunile comenzii.
Retur gratuit în 14 zile Comandă securizată și suport în română.
Doresc să fiu notificat când acest titlu va fi disponibil:
Se trimite...
Specificații
ISBN-13: 9789372194883
ISBN-10: 9372194883
Pagini: 320
Dimensiuni: 152 x 229 mm
Greutate: 0.85 kg
Editura: New India Publishing Agency
ISBN-10: 9372194883
Pagini: 320
Dimensiuni: 152 x 229 mm
Greutate: 0.85 kg
Editura: New India Publishing Agency
Cuprins
- Chapter 1. A Comprehensive Review on Foam-Mat Drying of Heat Sensitive Fruits - Azmirul Hoque and Ajita Tiwari
- Chapter 2. A Comprehensive Review on Microbiome Modulation - Sana Rahi, Sweta Joshi, Bushra Shaida and Nazia Tabassum
- Chapter 3. Berries: A Potential Functional Food - Bhavya Joshi, Sweta Joshi and Nazia Tabassum
- Chapter 5. Emerging Technologies in Fruit and Vegetable By-product Valorization - Anam Aijaz, Abida Jabeen, Quraazah Akeemu Amin and Sajad Mohd. Wani
- Chapter 8. Fortification, Formulation and Characterisation of Ashwagandha - Paushali Mukherjee, Jayant Chauhan and Omkar S. Deshmukh
- Chapter 9. Plant Based Protein Sources: A Review - Shubhra Sinha and Vipul Kumar
- Chapter 10. Preparation and Characterization of Dried Rasnadi Ksheerapaka (Milk) - Priyanka Parimi, Paushali Mukherjee, Tohru Mitsunaga and Ramagopal Uppaluri
- Chapter 12. Saffron in the Management of Chronic Diseases - Ayesha Shah, Gufran Hashmi, Sweta Joshi and Bushra Shaida
- Chapter 13. Evaluation of Sensory Properties, Nutritional Profile, and Economic Analysis - Singh Richa
- Chapter 14. Sensory Characteristics and Cost Analysis of Multigrain Flour - Singh Shipra, Paul Virginia, Research Scholar and Professor
- Chapter 15. Sun-Checking in Paddy: A Comprehensive Review - Rifat Javaid, Abida Jabeen, Tawheed Amin, Shahnaz Parveen, Monisa Yousouf and Anam Aijaz
- Chapter 19. Recent Development in Extraction and Encapsulation Techniques of Betalain - Shabnum Showkat, Aasima Rafiq, Rishi Richa and Oroofa
- Chapter 20. Comparative Analysis of Nutritional and Antioxidant Properties - Neelam Sachan and Vivek Kumar
- Chapter 21. Application of Heat Transfer Fluid for Rapid Freezing of Kulfi - Arijit Ray, P.S. Minz, Chitranayak, Sheetal Berry and J.K. Dabas
- Chapter 22. Development of Novel Non-Thermal Food Preservation Technique - Shivamurti Srivastava and Monarch Shah
- Chapter 26. Effect of Thermal Processing on Physiochemical Properties - Reshma Saroj and Devinder Kaur
- Chapter 28. Dehydration of Amla Pomace Coriander Leaves for Value-added Product - Ram Krishna and Kamlesh Prasad