Textbook of Food Processing and Preservation

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

978-93-5834-766-1

Invited Topics

1. Introduction to Food Processing
2. Principles of Food Preservation
3. Microbiology of Food Spoilage
4. Foodborne Pathogens and Control Measures
5. Heat Processing Methods
6. Thermal Processing Equipment
7. Canning Technology
8. Aseptic Processing and Packaging
9. Pasteurization Techniques
10. Refrigeration and Freezing
11. Refrigeration Equipment and Systems
12. Freezing Methods and Equipment
13. Drying and Dehydration
14. Principles of Food Drying
15. Drying Equipment and Techniques
16. Concentration and Evaporation
17. Spray Drying Technology
18. Membrane Processing
19. Fermentation and Fermented Foods
20. Principles of Fermentation

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ISBN

ISBN: 978-93-5834-766-1

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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Deadline

30 Sep 2024

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Food Science Edited Book | Edited Book on Food Science

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