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The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.

Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.

In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.

Procurando Food Processing and Preservation Technology? Aqui você encontra tudo sobre este livro de autor, publicado por New India Publishing Agency. Nesta página estão a descrição da obra, os detalhes da edição (300 páginas) e os formatos disponíveis para baixar: pdf, ibook, epub, kindle. Se você gosta de Livros Internacionais, Ciências Tecnológicas, Ciências Biológicas, Biologia, Microbiologia, explore também outros títulos da mesma categoria no Porto do livro Português. Veja ainda as outras obras de autor em nosso catálogo.