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The book 'Advances in Cereals Processing Technologies' provides a comprehensive exploration of cereals processing, a vital component for entrepreneurs involved in food commercialization. Authored by experts Gopal Kumar Sharma, Anil Dutt Semwal, and Dev Kumar Yadav, this hardback edition focuses on the latest technological advancements in the field and addresses critical food laws and regulations from an Indian perspective, essential for navigating the commercial landscape. Delving into the evolution of bakery and confectionery technology, as well as recent trends in cereals-based products, legumes, and pulses processing, this book is an indispensable resource for food industry professionals looking to innovate and meet market demands. Key topics include technological evaluation of milling, food preservation through fermentation with microorganisms, quality attributes of cereals processing, and the impact of processing on self-life stability against oxidative changes. This book serves as a crucial guide for anyone involved in the processing, regulation, and commercialization of food products.
Key Features
| Features | Description |
|---|---|
| Authors | Gopal Kumar Sharma, Anil Dutt Semwal, Dev Kumar Yadav |
| Format | Hardback |
| Coverage | Comprehensive knowledge on cereals processing and commercialization |
| Regulatory Focus | Food laws and regulations from an Indian perspective |
| Recent Trends | Insights on cereals-based and legumes/pulses-based food products |
| Technological Aspects | Evolution of bakery, confectionery, and milling technology |
| Fermentation Techniques | Use of microorganisms for preservation of cereals-based foods |
| Quality Attributes | Rheological and thermal changes in cereals processing |
| Chemical Stability | Influence of oxidative changes on processed foods |
| Attributes | Description |
|---|---|
| ISBN | 978-XXXXXXX-XX-X |
| Publisher | To be confirmed |
| Publication Year | 2023 |
| Pages | 400 |
| Language | English |
| Dimensions | 8.5 x 11 inches |
| Target Audience | Food industry professionals, Researchers, Academics |
| Availability | B2B marketplace |
*Disclaimer: This 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.
Brand:NIPA
Country of Origin:India
The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an Indian perspective, which play a crucial role in the commercialization process. Additionally, it covers recent trends in cereals-based products, updates in legumes and pulses-based convenience and processed foods, and the evolution of bakery and confectionery technology. The book also includes a chapter on the technological evaluation of milling, as well as the process of fermentation, which has been used for preserving cereals-based foods using general and specific microorganisms. The science and technology behind fermented foods based on cereals and pulses are well explained in this book. Furthermore, the book covers the most important quality attributes related to cereals processing, including rheological and thermal changes that occur when extrinsic factors such as moisture and temperature are altered. The book also covers recent updates in sugar, honey, jaggery, and salt processing, as well as the self-life stability of products with respect to various chemical parameters, which is affected by oxidative changes in processed foods.
Content
1. Food Laws and Regulatory Authorities: An Indian Perspective
Lovepreet Kaur, Ajay Singh,Pankaj Kumar, Kamalpreet Singh and Damanjeet Kaur
2. Evolution of Bakery and Confectionary Technology
Anurag Singh
3. Recent Advancements in Sugar, Honey, Salt and Jaggery Processing
Pranya Prashant, Prasad Rasane, Arvind Kumar, Jyoti Singh and Sawinder Kaur
4. Rheological and Thermal Changes Occurring During Processing
Renuka Singh, Mamta Bhardwaj and D.C. Saxena
5. Technological Advancements in Processing of Legumes and Pulses
Deep N.Yadav, Surya Tushir, P.N. Guru, D.K. Yadav and R.K. Vishwakarma
6. Recent Trends in Technologies of Cereal Based Food Products
Ritu Sindhu and B. S. Khatkar
7. Technological Evaluation of Milling Operations
Arvind, Shikha Pandhi and Veena Paul
8. Fermented Food Based on Cereal and Pulses
Rachna Gupta and Murlidhar Meghwal
9. Oxidative Changes in Processed Foods
Dev Kumar Yadav, Chaitra G.H., Gopal Kumar Sharma and A.D. Semwal
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