Dairy and Food Processing Industry: Recent Trends in 2 Vols

Description

VOLUME 1 Dairy and Food processing sector improves the quality aspects through value addition which is the standard orientation for the overall improvement of efficiency and product quality. The objective of this book is to provide a reference source for those working with dairy and food-based processing sector, offering a comprehensive and practical account of the various important fields in this sector. The Editor has assembled a team of 42 authors from the different parts of our country, representing a full range of expertise from academic, industrial, and government research backgrounds. The chapters in this Book(Part I) addresses the technology associated with the manufacture, packaging, quality control, storage and marketing of the major dairy and food products, focusing on those parameters that affect their performance and functionality in their systems. Topics are presented in a logical and accessible manner in order to enhance the usefulness of the volume as a reference book. We hope this volume on Dairy and Food Processing Industry: Recent Trends, Part I in will be a valuable resource for the students; members of academia engaged in teaching and research in dairy and food technology; regulatory personnel; dairy and food equipment manufacturers; policy makers and technical specialists engaged in this field. VOLUME 2 This book Written in a simple language, enunciates various facts on Dairy and Food Processing. The book is meant for dairy and food technology professionals, students, administrators, plant managers and policy makers. Technical terms and graphics are simple and easily understandable. The format is therefore, reader friendly. A look at the table of contents would show that the book comprises of 20 research paper and review chapters encompassing almost all aspects of recent trends in dairy and food processing sector.