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About the Book
As the food-processing sector in India is growing rapidly, it was, therefore, felt appropriate to publish a book on ‘Food Science and Technology’. The chapters in the book have been contributed by eminent scientists/academicians active in the areas of food science and technology. It is hoped that the book will serve as a useful reference material to both the students and professionals. The book aims to introduce students and professionals engaged in the area of food science and technology to the wide range of processing techniques and recent trends that are used in food processing. It covers vitals areas including cereals, fruits and vegetables, milk and milk products, additives and other important chapters related to food science. The book attempts to explain each topic at a level that is easy to understand and implement. The book is divided into six parts and covers 52 chapters. Part I covers topics on grain processing. Part II deals with milk and milk products. Part III is devoted to fruits and vegetable processing. Part IV covers in detail the use of antioxidant vitamins and modified atmosphere packaging in meat and meat products. A detailed account of food additives is presented in Part V of the book. Several other important chapters are covered under Part VI of the book. In this section sixteen chapters are included covering interesting topics such as status of food processing industry in India, processing, packaging, nutritional and medicinal value of mushroom, utilization of food industries wastes, evaluation of pesticide residues in foods, integrated pest management in stored grains, nutraceuticals and its implications on human health, role of dietary fiber in human health, and management of food processing units. The book can be used as a valuable reference text for the undergraduate and post-graduate level courses in the discipline of food science and technology. The book is also useful for the teachers and professional for understanding important aspects of food processing.
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