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Food Product and Process Innovation by Hari Niwas Mishra is an essential resource that explores the latest engineering and technological advancements in the production of convenient food products. This comprehensive hardback serves as a crucial guide for food processing professionals, including scientists, technologists, researchers, and students in the food industry. Covering pivotal topics such as Ready-to-Eat (RTE) and Ready-to-Cook (RTC) products, beverage powders, novel processing techniques, shelf life extension methods, and quality analysis and management, this book equips readers with the knowledge to understand and implement contemporary practices in food production and preservation. The insights offered within are invaluable for those keen on staying ahead in the rapidly evolving food market, making it a must-have reference for industry stakeholders aiming to innovate and excel.
Key Features
| Features | Description |
|---|---|
| Author | Hari Niwas Mishra |
| Format | Hardback |
| Target Audience | Food processing professionals, researchers, and students |
| Core Topics | RTE / RTC Products, Beverages Powders, Novel Processes, Shelf Life Extension, Quality Analysis |
| Insights | Latest engineering and technological advancements in food production |
| Market Relevance | Staying informed about breakthroughs expected in the global market. |
| Attributes | Description |
|---|---|
| Publication Year | 2023 |
| Pages | Approximately 350 |
| Publisher | Not specified |
| ISBN | 9781119598479 |
| Language | English |
| Dimensions | 6 x 9 inches |
Key Words
*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.
Brand: NIPA
Country Of Origin: India
The book in question, which delves into the contemporary and emerging engineering and technological advancements utilized in the production of convenient and novel food products, as well as methods for extending their shelf life, will undoubtedly prove to be a crucial resource in the development and commercialization of such items.
This book serves as a comprehensive guide and reference tool for food processing professionals such as scientists, technologists, researchers, and students who are employed in the food processing industry, research institutions, and universities.
This book will be of great benefit to anyone who wishes to stay informed about the most recent breakthroughs in food processing, packaging, and storage research and development, which are expected to be introduced and adopted in the near future in the global market, thereby setting a new trend in the food industry.
The book in question, which delves into the contemporary and emerging engineering and technological advancements utilized in the production of convenient and novel food products, as well as methods for extending their shelf life, will undoubtedly prove to be a crucial resource in the development and commercialization of such items.
This book serves as a comprehensive guide and reference tool for food processing professionals such as scientists, technologists, researchers, and students who are employed in the food processing industry, research institutions, and universities.
This book will be of great benefit to anyone who wishes to stay informed about the most recent breakthroughs in food processing, packaging, and storage research and development, which are expected to be introduced and adopted in the near future in the global market, thereby setting a new trend in the food industry.
Content
Section-1: RTE / RTC Products Section-2: Beverages Powders Section-3: Novel Processes and Products Section-4: Shelf Life Extension Section-5: Quality Analysis and Management
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