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Publish a Book Chapter in "Textbook of Food Processing and Preservation (Volume - 3)"

Food Science Edited Book | Edited Book on Food Science

This edited book on food science titled "Textbook of Food Processing and Preservation" mainly focuses on various topics such as food preservation and its importance, types of food spoilage and storage, water activity and food preservation etc., and the rest are given below in the Scope of the book. This food science edited book will be published with ISBN and DOI numbers after following a proper double blind peer reviewed process. All the chapters of this food science edited book will be published in a very illustrative manner for easy reader understanding.

Author can download food science edited books authorship responsibility and copyright form: Click Here

Coverpage of Textbook of Food Processing and Preservation, food science edited book

Chief Editor

Dr. Madhu editor of edited book on food science
Dr. Madhu

Assistant Professor, Department of Home Science, Kashi Naresh Govt PG College, Gyanpur, Bhadohi, Uttar Pradesh, India

Book Scope

  • Food Preservation and its Importance
  • Types of Food Spoilage and Storage
  • Water Activity and Food Preservation
  • Enzymes in Food Industry
  • Principles of Food Preservation
  • Food Preservatives-Natural and Artificial Preservatives
  • Food Processing Unit and Cannery
  • Product Promotion Strategies and Marketing Skills
  • Methods of Drying & Dehydration
  • Different Types of Driers
  • Freeze Drying
  • Role of Pectin in Preserved Foods
  • Preparation and Preservation of Jam
  • Jelly
  • Marmalade
  • Candies
  • Fruit Juices
  • RTS
  • Pickling
  • Permitted Preservatives in Food Product
  • FSSAI 2011 Regulations
  • Food Licensing and Registration
  • Role of Food Safety Officer
  • Fruit Product Order and Prevention of Food Adulteration Act
  • Preservation using Heat and Energy
  • Foods Fermented by Yeasts
  • Bacteria like Bread Making
  • Soy Sauce etc.
  • Fermented Foods like Alcohol Beverages and Cheese Making
  • Advanced Preservation Technology
  • Types of Freezing and Managing Freezers
  • Pasteurization and Sterilization
  • Food Irradiation
  • Food Packaging
  • Food Packaging Materials for Preserved Food Products
  • Canning and Bottling
  • Nutritional Labelling
  • Food Colors: Natural and Artificial
  • Food Additives
  • Food Toxins
  • Browning Reactions
  • Quality Control in Food Processing Industries
  • Preservation by Controlling Water
  • Structure and Atmosphere
  • Microbial Protein and Vitamins
  • Hazzard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practice (GMP)

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How To Submit

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31 May 2024

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