Technological aspects on food science - Dahima, Rashmi
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The book vividly showcases a technological account on Food Science from 'Plinth to Zenith'. Author interactively guides the reader through the chemistry of food constituents and additives. It is a comprehensive guide of food microbiology and concepts of food preservation and processing. Technological processes for industrial manufacture of commercially important foods have been elaborately discussed. Light was thrown on Food Laws and standards. Detailed coverage of each topic is presented in a clear and systematic style making it a rich source of knowledge essential for students and researchers.…mehr

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Produktbeschreibung
The book vividly showcases a technological account on Food Science from 'Plinth to Zenith'. Author interactively guides the reader through the chemistry of food constituents and additives. It is a comprehensive guide of food microbiology and concepts of food preservation and processing. Technological processes for industrial manufacture of commercially important foods have been elaborately discussed. Light was thrown on Food Laws and standards. Detailed coverage of each topic is presented in a clear and systematic style making it a rich source of knowledge essential for students and researchers.
Autorenporträt
Dr. Rashmi Dahima is currently Associate Professor in School of Pharmacy, Devi Ahilya University, Indore, India. She has passionately dedicated herself to research and pharmaceutical profession since more than a decade. Area of research interest lies in Food Science & Nutrition,Taste masking approaches, Conventional and Novel drug delivery system.