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
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Chief Editor
Dr. Madhu
Assistant Professor, Deptt of Home science, Kashi Naresh Govt PG College, Gyanpur, Bhadohi, Uttar Pradesh, India
Deadline
30 Jun 2022
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