This book has been meticulously crafted to align with the course curriculum ofICAR and NEP 2020 regarding food processing technologies, catering specificallyto students and participants of various competitive exams related to the fieldof Food Processing. Recognizing a longstanding gap in the literature availableto students and exam aspirants in the..

This book has been meticulously crafted to align with the course curriculum ofICAR and NEP 2020 regarding food processing technologies, catering specificallyto students and participants of various competitive exams related to the fieldof Food Processing. Recognizing a longstanding gap in the literature availableto students and exam aspirants in the..

Viruses in Foods..

Tree Nuts: Composition, Phytochemicals, and Health Effects..

Thermal Hydraulic Design of Components for Stem Generation Plants..

The Science of Flavonoids..

Sugar and Related Sweetener Markets: International Perspectives..

Subtilisin Ezymes: Practical Protein Engineering..

Statistical Quality Control for the Food Industry 2/e..

Statistical Aspects of the Microbiological Examination of Foods 2/e..

Sorbate Food Preservatives..

Sensory Evaluation of Food: Statistical Methods and Procedures..

Rice Functional Genomics: Challenges, Progress and Prospects..

Pulsed Electric Fields Technology for the Food Industry : Fundamentals and Applications..

Product and Process Innovation in the Food Industry..