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)
Author Guidelines
To download guidelines: Click here
Chief Editor
Dr. Madhu
Assistant Professor, Deptt of Home science, Kashi Naresh Govt PG College, Gyanpur, Bhadohi, Uttar Pradesh, India
Deadline
31 Oct 2022
Submit Chapter
To submit chapter: Click here
OR
Send your chapter on printintegrated@gmail.com
Helpline
Customer helpline number +91-9953533410
