Name: Fundamentals of Food Processing and Preservation (en Inglés)
Price: 43910.00 CLP
Availability: InStock
Author: Ayoub, Anjum
ISBN: 9789354616235

portada Fundamentals of Food Processing and Preservation (en Inglés)

Formato

Libro Físico

Autor

Anjum Ayoub

Editorial

Daya Pub. House

Idioma

Inglés

N° páginas

170

Encuadernación

Tapa Dura

Dimensiones

23.4 x 15.6 x 1.4 cm

Peso

0.44 kg.

ISBN13

9789354616235

Categorías

Tecnología alimentaria

Fundamentals of Food Processing and Preservation (en Inglés)

Anjum Ayoub (Autor) · Daya Pub. House · Tapa Dura

Libro Físico

$ 43.910

$ 87.810

Ahorras: $ 43.900

50% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Jueves 11 de Julio y el Jueves 18 de Julio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Fundamentals of Food Processing and Preservation (en Inglés)"

This textbook is expected to be extremely useful to a wide variety of scholars and professional pertaining to many varied streams of science and technology. Postgraduate students and research scholars of Food Science & Technology, Nutrition & Food Science, Home Economists; Catering & Nutrition Schools: Quality Nutrition Breeding Studies, in particular, will benefit from the wealth of knowledge provided in the book and excellent reference content.This book covers the syllabi offered by various Indian state agricultural and traditional universities at under and post graduate levels. It also covers the syllabi of JRF, SRF, ARS, NET and departmental competitive examinations in the concise manner. This book covers a wide range of topics including food processing principles and applications; conventional and innovative food preservation technologies; food bio-preservation; use of enzymes for food preservation; basics and applied concepts of edible packing for food preservation; recent trends in active, smart and intelligent packaging for food products; food freezing technologies; use of biotechnology in food processing; hurdle technology; nanotechnology in food processing, challenges, and opportunity; and a very logically derived conclusion. All chapters of the book are comprised of fundamental information.