Food Processing And Preservation

by B. Sivasankar

The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-borne diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail.
Useful for undergraduate students of science and engineering

384 pages, Kindle Edition

First published June 24, 2013