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Food Science (Hardback) by A.S. Bawa, P.S. Raju, and O.P. Chauhan is a comprehensive resource designed for professionals in the food industry, students, and educators. This authoritative book covers the fundamental principles and the latest advancements in food science technology. Comprising 16 detailed chapters, it addresses critical topics such as unit operations in food processing, thermal preservation methods including hurdle technology, low-temperature preservation, and innovative non-thermal techniques like high pressure and pulsed electric fields. The inclusion of chapters on functional foods, food packaging, and food laws ensures that readers are equipped with the knowledge necessary for commercializing processed foods and staying ahead in a fast-evolving global food market. Each chapter is structured to provide a deep understanding of various processing technologies while focusing on practical applications, making this book an essential addition to any food science library.
Key Features
| Features | Description |
|---|---|
| Comprehensive Coverage | Covers 16 chapters on key topics in food science. |
| Latest Technological Advancements | Incorporates recent advancements in food processing technologies. |
| Expert Contributions | Written by renowned authors A.S. Bawa, P.S. Raju, and O.P. Chauhan. |
| Critical Topics Included | Unit operations, thermal processing, hurdle technology, non-thermal preservation methods. |
| Functional Foods Chapter | Explores the growth and significance of functional foods in the market. |
| Practical Applications | Focuses on real-world applications in food processing and preservation. |
| Includes Food Laws | Covers vital food laws and regulations for industry compliance. |
| Multifaceted Approach | Addresses both scientific principles and commercial practices. |
| Attributes | Description |
|---|---|
| Authors | A.S. Bawa, P.S. Raju, O.P. Chauhan |
| Format | Hardback |
| Number of Chapters | 16 |
| Publication Year | 2023 |
| Language | English |
| ISBN | 978-XXXX-XXXX-X |
| Publisher | Top Food Publications |
| Target Audience | Food industry professionals, students, educators |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book covers various topics including unit operations, thermal processing, hurdle technology, non-thermal preservation techniques, functional foods, and food laws.
The book is authored by A.S. Bawa, P.S. Raju, and O.P. Chauhan, who are experts in the field of food science.
Yes, the book is designed to serve as a resource for students, educators, and food industry professionals.
Yes, the book includes a chapter specifically discussing food laws and regulations essential for product commercialization.
It integrates fundamental principles with the latest technological advancements and practical applications, making it highly relevant for the current food market.
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Country Of Origin: India
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