Description

This book has been planned in ten chapters covering the complete range of Food Processing and the related activities in the food manufacturing plants with its exhaustive coverage and systematic style of presentation, this book would serve as an excellent text for students of food science and nutrition. Entrepreneurs and general readers would also find this book to be an authoritative reference source.

• Chapter 1 starts with the technological processes applied to cereals, our staple food and explains the need for storing grains properly
• Chapter 2 covers the processing of legumes, the major protein source for majority of the vegetarians
• Chapter 3 explains the production of edible oils from oil seeds
• Chapter 4 describes the various methods used in preserving fruits and vegetables
• Chapter 5 covers dairy products and the need for utilizing the by-products such as whey, ghee-residue etc.
• Chapter 6 discusses the preservation and storage techniques of highly perishable flesh foods such as meat, poultry, fish and egg.
• Food additives play a major role in food processing and Chapter 7 describes the functions and uses of these additives in foods.
• Snack foods are becoming increasingly popular among the younger generation and the merits of extruded foods in developing health foods and supplementary foods have been brought out in Chapter 8
• The new methods of food preservation like irradiation and the safety considerations have been focused upon in Chapter 9
• The last chapter deals with packaging technology that has shown the most rapid development in recent years

• Books and journals for further reading have been suggested under each chapter.

G Subbulakshmi is an eminent nutritionist with a PhD as well as a post-doctorate degree in Food Science and Nutrition, and with over 30 years of teaching and research experience. She has published several research papers, popular articles and books that are widely used by students and teachers.

She has held high profile positions of various organizations. During 1998-2006, she was Director of Research Centre, College of Home Science, Nirmala Niketan, Mumbai. From 1987-1998, she was Director and Professor of the Department of P.S. studies in Home Science, S.N.D.T. University, Mumbai. From 1985-1987, she was first Professor and Head, Sri Satya Sai Institute of Higher Learning, Anantpur, A.P. etc. She is a recipient of the Fulbright Award as well as the title ‘Fellow of International College of Nutrition’. She has presented papers at international seminars held in Malaysia, UAE and Tanzania in the area of Nutrition and Food Safety.

She is an active member of various professional organisations like Association of Food Scientists and Technologists of India, Indian Association for Women’s Studies, National -Society of India, Home Science Association of India, just to name a few.

Shobha A Udipi was Professor and Head, Department of Food Science and Nutrition, SNDT Women’s University until February end 2016. Presently, she is Senior Nutritionist at Protein Foods and Nutrition Development Association of India and Hon. Director Integrative Nutrition and Ayurceuticals, Medical Research Centre-Kasturba Health Society, Vile Parle (W), Mumbai. She has worked on about 50 projects, guided 14 PhD students to completion and is, currently, guiding 5 PhD students. Also, she has authored 4 books, 10 monographs and 2 manuals, and guided more than 100 Master’s dissertations.