Explore 'Value Addition and Quality Management During Preservation and Processing,' a comprehensive hardback authored by Suresh Chandra that delves into the detailed methodologies of value addition, food preservation, and ensuring quality management in the food processing industry. The book is separated into three major sections: Value Addition, Food Preservation, and Food Quality, presenting a trove of information suited for food industry professionals, researchers, and academicians. Each chapter meticulously covers essential aspects of processing various food items, from the use of antioxidants to modern techniques in rice milling and antifungal agents application. With insights into the Indian food processing industry and the exploration of eco-friendly practices, this book serves as an invaluable asset for advancing knowledge and practice in food science and technology.

Key Features

Features Description
Comprehensive Coverage Includes chapters on various food products such as Ber, Cape Gooseberry, Ginger, and more.
Expert Analysis Authored by noted professionals in the field, including Suresh Chandra, offering credible insights.
Focus on Food Preservation Dedicates sections to antioxidants, food irradiation, and rice milling techniques.
Quality Management Insights Discusses HACCP, quality standards, and challenges in food quality assurance.
Eco-Friendly Practices Covers zero-energy food storage solutions aimed at sustainable practices.
Attributes Description
Author Suresh Chandra
Format Hardback
Sections Value Addition, Food Preservation, Food Quality
Target Audience Food industry professionals, researchers, academicians
Publication Details Published by renowned publishers specializing in food science.
Number of Chapters 26 chapters covering diverse topics in food processing and quality.

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.

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  • Incorporation Type

    private limited company

  • GST

    07AAFCN8621E1ZJ

  • GST Registration Date

    24 July, 2018

  • Number of Employees

    1 To 10 People

  • Import Export Code (IEC)

    AAFCNXXXXX

  • Year of Establishment

    December 2017

  • Nature of Business

    manufacturer / service provider / manufacturer / professional services / brand owner / distributor / exporter / importer

  • GlobalLinker Member Since

    November 2024

Industry:   Publishing, Printing & Stationery > Publishers & Distributors

Location(s):   North West Delhi (India)

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Brand: NIPA

Country Of Origin: India

Section I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period.
Section-I Value Addition
1. Ber (Zuzuba)
 Suresh Chandra
2. Cape Gooseberry
 Suresh Chandra
3 Chicory (Cichorium Intybus)
 Suresh Chandra
4 Ginger
 Suresh Chandra
5 Edible Mushrooms
 Suresh Chandra
6 Tamarind
 Suresh Chandra
7 Medicinal and Aromatic Plants
 Suneel Kumar Goyal
Section-II Food Preservation
8 Indian Food Processing Industry
 Suresh Chandra
9 Food Antioxidants
 Suresh Chandra
10 Pectin
 Suresh Chandra
11 Food Irradiation
 Suresh Chandra
12 Modern Rice Milling System
 Samsher
13 Antifungal Food Additives
 Suresh Chandra
14 Anti-nutritional Factors
 Suresh Chandra
15 Non-caloric Sweeteners
 Suresh Chandra
16 Extrusion Cooking Technology
 Suresh Chandra
17 Fruit Jelly
 Suresh Chandra
18 Eco-friendly Food Storage: Zero Energy Cool Chamber
 Ratnesh Kumar and Suresh Chandra
Section III Food Quality
19 Food Spoilage and Their Control
 Suresh Chandra
20 Quality Losses in Fruits and Vegetables
 Suresh Chandra
21 Chilling and Freezing Injury
 Suresh Chandra
22 Food Packaging Materials
 Suneel Kumar Goyal
23 Quality Standards For Food Security
 Samsher
24 Hazard Analysis Critical Control Point (HACCP)
 Durvesh Kumari
25 Functional Foods
 Suresh Chandra
26 Nutrient Losses by Food Processing
 Suresh Chandra



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Books

NIPA

Value Addition

Food Preservation

Food Quality

Food Processing

Suresh Chandra

Antioxidants

Eco-friendly Practices

HACCP

Food Industry Insights

Sustainable Food Management

Value Addition and Quality Management During Preservation and Processing (Hardback, Suresh Chandra)

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