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Sub-Categories of Science
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Food Science |
Price:
Rs. 795.00
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Fermentation Biotechnology of Organic Acids and Amino Acids
H. A. Modi
Organic acids and amino acids are used in large volume by both food and chemical industries. Organic acids can be utilized to produce natural food additives and value-added chemicals such as biodegradable polymers, acrylic acid, propylene glycol, 1-4-bula ..more
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Rs. 850.00
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Nutrition and Food Safety
I. Jenitta Mary
“Nutrition and Food Safety” reveals about the importance of nutrition and health. It also describes the reciprocal relationship between nutritional need and health status of the people. It gives variety of information by linking nutrition with foods, dise ..more
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Price:
Rs. 2000.00
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Food Processing Technology
M. Penchalaraju Yadav
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Channabasamma B. Bided
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Lakshmi Jagarlamudi
The book titled as “Food Processing and Technology” is focussed on subjects like Contemporary and Emerging Technologies of Food Processing, Cereal Processing and Beverage Technology, Heat and Mass Transfer, Unit Operations in Food Processing-I, Energy Generation & Conservation Principles, and Food Packaging Technologies along with applications of important processing equipments in food industries. This text book is entirely different from other text books because there is no text book in the market with beverage technology and Contemporary and emerging technologies of food processing. The book covers the new syllabus of ICAR food technology and B.Tech. food engineering. Objective type questions have been added for the benefits of students. The book is a resource for those interested in the latest advances in the Food Science and Technology. This book provides current state of knowledge in the key research areas and contains ideas for Cereal Processing and Beverage Technology. The updated information compiled on these selected topics is intended to be a valuable guide to Researchers, Students, Teachers and Food Processing Industries. ..more
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Price:
Rs. 900.00
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Food Preservation
H. A. Modi
Contents: Preface. 1. The growth of food microbiology. 2. Principles of human nutrition. 3. Fundamentals of microbial control. 4. Significance of clearing and sanitation. 5. Food preservation using high-temperature methods. 6. Food preservation using low-temperature methods. 7. Food preserve action by reducing water activity. 8. Food preservation using radiation methods. 9. Food preservation using organic acids. 10. Food preservation using antimicrobial preservatives. 11. Food preservation by modified atmosphere. 12. Food preservation using physical removal methods. 13. Food preservation using new nonthermal methods. 14. Hurdle concept. 15. Microbial analysis of food. Selected bibliography. Index.
“Since the 1980s health-conscious consumers, especially in developed countries, have been concerned about the possible adverse effects that “harshly preserved” food might have on their health and on the health of future generations. The philosophy of consumers has changed from, “How long will I live?” to “How well will I lie?” which in turn has shifted the desire of these consumers to nutritious, natural, and minimally processed foods that have not been subjected to “harsh processing” or “harsh preservation” techniques. Due to changes in socio-economic patterns and life styles, many consumers are also interested in foods that have a long shelf-life and take very little time to prepare. The suitability of several nonthermal processing and preservation methods are being searched to produce such foods. Various conventional and modern food preservation methods, are elaborately explained and discussed in this book.
The book should prove to be an useful source of information for the students of food microbiology, food science and technology, food biotechnology, home science, agriculture, horticulture, environmental sciences, hotel and catering management as well as other food related curses. This book will also be useful for the people who are working in food processing, catering houses and food research institutes.” ..more
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Price:
Rs. 950.00
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Fermented Foods and Beverages
Phatik Tamuli
Traditional fermented foods and beverages have gaining importance in recent days due to their health benefits. Fermented foods are important for food security, subsistence, livelihoods, conservation, cultural and ethnical practices. These are treasured as major dietary constituents in various countries because of their keeping quality under ambient conditions and because they add value, enhance nutrient quality and digestibility, improve food safety and are traditionally acceptable and accessible.
This book is a compilation of 12 chapters covering the description, preparation, biochemistry, uses as well as nutritional value of various fermented foods and beverages. Different fermented food products prepared from fishes by various ethnic groups are well described, viz., Ngari (fermented Puntius sophore), Hentak (fermented fish with aroids), Tungtap (fermented fish with pork fat), Chucha (fermented fish with Colocasia), Shidal (fermented carp), Namsing (fermented fish with vegetables), Lona Ilish Fermented ilish), Gnuchi (smoked and dried fish), Nakham (fermented fish with alkali). Similarly, the book describes the preparation and uses of fermented vegetable products, like, Gundruk (fermented crucifers), Sinki (fermented radish), Ziang-sang/ Ziang-dui (fermented brassica), Goyang (fermented Cardamine macrophylla), Khalpi (fermented cucumber), Anishi (fermented Colocasia), Soibum (fermented bamboo shoot with other vegetables), Mesu (fermented bamboo shoot), Kinema (fermented soybeans), Hawaijar (fermented soya seeds), Tungrumbai (fermented soybeans), Narzi (semi-fermented jute leaves), Jim Tenga, Miyamikhri, Khoricha (fermented bamboo shoot), Kharoli (fermented mustard).
This book also describes the preparation, uses and medicinal value of various traditional rice beers prepared by ethnic tribes, viz., Hor (Karbi), Judima (Dimasa), Jou Bishi (Bodo), Zutho (Naga), Kiad (Pnars), Chubitchi ( Garos), Zu (Kuki), Chu ( Tiwa), Apong (Mishing), Chako (Rabha), Xaj–pani (Ahom). Different plants used for preparing the starter culture of rice beers and their medicinal values are also well described in this book.
By using nanotechnology, how the fermented food products can be packaged for long term preservation is described in the book. The book also gives a glimpse of the fermented foods and beverages of Australia, Malaysia and Sri Lanka. Various fermented food items and beverages of Malaysia (Tapai, Thosai, Appam, Cincalok, Liniking, Nonsom sada pinongizan, Nonsom vogok, Hinava, Toddy, Lihing, Talak etc.) has been well described. Consumption of fermented foods in Sri Lanka and socio-cultural perspectives of Australian fermented beverages are also discussed here. In ancient times, how the traditional wines were used in different socio-cultural activities has been described in the book.
This book would be useful for students, researchers, teachers, entrepreneurs, sociologists, historians as well as government policy makers who are interested in this field.
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Price:
Rs. 1400.00
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Food Technology and Application of Microbes
P. C. Trivedi
The food industry plays an important role in our present day society. Food technology should be based on a profound understanding of the physical or biochemical mechanisms, underlying the process and conversion related to food processing and storage. It is indeed a challenge to the scientific community to give the consumers the benefit of superior foods obtained by using ‘natural’ and ‘safe’ food additives, which can possibly be obtained by only various biotechnological techniques.
The present book “Food Technology and Application of Microbes” contain articles by eminent scholars of the country on different aspects of the subject. Articles included in the present volume are on : Lactic acid bacteria : A Biopreservative Agent; Application of Plasma Technology in Foods; Probiotics : Friendly Bacteria that Promote Intestinal Health; Bacteriocins and their Role in Food, Feed and Human Health; Heterologous Expression of Yeast and Fungal Phytases; Production of Bacteriocins by Lactococcus garvieae and influence of various supplements on its antimicrobial activity; Flavonoids and their Theraptical Benefits. Article on Microbes and Intellectual Property Rights have added to the value of the book.
The present book will serve not only as an excellent reference material but also as a practical guide for food technologist, Microbiologist, research workers and student in the field of Food Technology, Microbiology and Home Science> ..more
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Price:
Rs. 1400.00
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Industrial Microbial Enzymes
H. A. Modi
Recent developments in the fields of genetic engineering and protein chemistry are bringing ever more powerful means of analysis to bear on the study of enzyme structure and function that will undoubtedly lead to the rational modification of enzymes to ma ..more
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