Broschiertes Buch

Non-Thermal Processing Technologies for the Grain Industry

Beschreibung

With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal processing techniques employed in grain processing industries.

Autor

M. Selvamuthukumaran is Associate Professor and Head of the Department of Food Technology at the Hindustan Institute of Technology and Science, Chennai, India. He was a visiting Professor at Haramaya University, School of Food Science and Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He earned his Ph.D. in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work, published several international papers and book chapters in the area of antioxidants and functional foods, and guided several national and international postgraduate students in the area of food science and technology.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 292
• Erscheinungstermin: 8. Oktober 2024
• Englisch
• Abmessung: 254mm x 178mm x 16mm
• Gewicht: 535g
• ISBN-13: 9780367625160
• ISBN-10: 0367625164
• Artikelnr.: 71645332