Overview

The present text is written in an informal tone, and it is suggested to rephrase it in a formal tone. The text mentions a book that is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extraction, the recent know-how of food packaging, etc. The book will be useful to everyone working in the area of food to upgrade their knowledge regarding various aspects of the latest processing technologies. The compilation, in particular, is not absolutely based on any specific lecture course. However, it will definitely serve as an affluent manuscript in supporting too many course outlines related to advanced food technologies prevailing in many academic institutions. The book is expected to generate interest in many courses, including Emerging Technologies in Food Processing, Novel Food Processing Technologies, Advances in Food Technology, etc. Hence, it will fulfill the high demand for food scientists and technologists in the upcoming years and will gain popularity throughout the world. This will be an asset to all the readers thriving to upgrade their knowledge and utilize it for the betterment of mankind. The readers will become acquainted with the latest happenings and their details in all aspects of food, thus adding new dimensions to the basic research strategies. Academicians, researchers, and students will get ready references to enhance their proficiency in emerging techniques in processing of foods since it is the compilation of novel technologies with all the details required.

Full Product Details

9788119235278

Table of Contents

Reviews

Author Information

Vikas Nanda: Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Savita Sharma: Professor, Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available