Objective Food Science Technology 3rd Ed

Author : Deepak Mudgil,Sheweta Barak Mudgil
Publisher : Scientific Publishers
Page : 618 pages
File Size : 42,7 Mb
Release : 2019-01-01
Category : Technology & Engineering
ISBN : 9789388172875

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Objective Food Science & Technology, 3rd Ed. by Deepak Mudgil,Sheweta Barak Mudgil Pdf

The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains over 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1. More than 10,000 MCQs for ASRB-NET, ICAR JRF-SRF and IIT GATE examination 2. Five years ICAR-NET solved question papers 3. Revised and updated 1500 subjective keynotes.

Author : Dr. Deepak Mudgil ,Dr. Sheweta Barak Mudgil
Publisher : Scientific Publishers
Page : 566 pages
File Size : 46,7 Mb
Release : 2015-05-02
Category : Technology & Engineering
ISBN : 9789386347695

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Objective Food Science & Technology, 2Nd Ed. by Dr. Deepak Mudgil ,Dr. Sheweta Barak Mudgil Pdf

The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains about 10,000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, Food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains subjective keynotes for above mentioned topics.

Author : Deepak Mudgil
Publisher : Unknown
Page : 618 pages
File Size : 54,7 Mb
Release : 2019
Category : Food science
ISBN : 9388172868

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Objective Food Science & Technology by Deepak Mudgil Pdf

Author : Sanjeev Kumar Sharma
Publisher : Unknown
Page : 919 pages
File Size : 42,8 Mb
Release : 2020
Category : Food science
ISBN : 8194413796

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Objective Food Science by Sanjeev Kumar Sharma Pdf

Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 40,5 Mb
Release : 2006
Category : Food
ISBN : 9781574445527

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Peter S. Murano
Publisher : Cengage Learning
Page : 0 pages
File Size : 54,5 Mb
Release : 2003
Category : Food
ISBN : 053454486X

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Understanding Food Science and Technology by Peter S. Murano Pdf

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Author : Zeki Berk
Publisher : Academic Press
Page : 720 pages
File Size : 48,5 Mb
Release : 2013-06-08
Category : Technology & Engineering
ISBN : 9780124159860

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Food Process Engineering and Technology by Zeki Berk Pdf

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 795 pages
File Size : 48,7 Mb
Release : 2011-08-26
Category : Technology & Engineering
ISBN : 9781444357820

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Food Science and Technology by Geoffrey Campbell-Platt Pdf

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

Author : Norman N Potter
Publisher : Springer
Page : 752 pages
File Size : 40,9 Mb
Release : 2014-01-15
Category : Electronic
ISBN : 9401572631

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Food Science by Norman N Potter Pdf

Author : Suresh Chandra,Ratnesh Kumar,Ruchi Verma
Publisher : New India Publishing Agency
Page : 5 pages
File Size : 42,8 Mb
Release : 2022-05-27
Category : Technology & Engineering
ISBN : 9789394490178

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Food Technology by Suresh Chandra,Ratnesh Kumar,Ruchi Verma Pdf

The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing. The book is also beneficial to students preparing and having ambition of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology) and Home Science (Food and Nutrition) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on.

Author : P. Dwivedi,Prasann Kumar
Publisher : Scientific Publishers
Page : 509 pages
File Size : 44,9 Mb
Release : 2019-04-11
Category : Science
ISBN : 9789388449038

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Objective Plant Physiology 3rd Revised Edition: MCQs in Plant Physiology by P. Dwivedi,Prasann Kumar Pdf

This book has been written to meet the specific needs of candidates appearing in Agriculture Research Services, CSIR, TIFR/NCBS, IISc (Bangalore), GATE, IIT-JAM, JRF, SRF, and Biology Olympiads and other competitive examinations. A large number of mind-boggling questions of advance levels are presented. We have tried our best with wide array of questions covering minutest details of the subject in simpler form. Objective Plant Physiology is an exclusive fundamental search based collection of multiple choice questions prepared for students mainly to help them revise, consolidate and improve their knowledge and skills. The book comprises of twenty nine chapters covering diffferent aspects of plant physiology containing more than 2650 questions accompained with their answers.

Author : G.F. Stewart,Maynard A. Amerine
Publisher : Elsevier
Page : 289 pages
File Size : 45,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323138598

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Introduction to Food Science and Technology by G.F. Stewart,Maynard A. Amerine Pdf

The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 581 pages
File Size : 51,5 Mb
Release : 2017-11-29
Category : Technology & Engineering
ISBN : 9780470673423

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Food Science and Technology by Geoffrey Campbell-Platt Pdf

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Author : K. Vanangamudi,R. Vinoth,S. Elayabalan,K. Raja
Publisher : Scientific Publishers
Page : 329 pages
File Size : 46,6 Mb
Release : 2019-01-01
Category : Technology & Engineering
ISBN : 9789388449311

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MCQs in Plant Breeding Biotechnology and Seed Science by K. Vanangamudi,R. Vinoth,S. Elayabalan,K. Raja Pdf

The book on “MCQ’s in Plant Breeding, Biotechnology and Seed Science” has been prepared with the idea of exposing the students those who are preparing for the competitive examinations like Agricultural Research Services, NET, Public Service Commissions, Institute of Banking Personnel Selection, University and Institute admissions etc. It has three major parts viz., Plant Breeding, Biotechnology and Seed Science. The book has 80 chapters consisting more than 3000 multiple choice questions with answers. Genetics, breeding methods, resistance breeding, mutation breeding and polyploidy breeding in Plant Breeding; cell biology, molecular biology, tissue culture, animal biotechnology and bioinformatics in Biotechnology; and seed formation, biology, production, post harvest processing, storage, health, marketing and legislation in Seed Science are some of the important chapters covered in the book. The book is prepared with latest informations and therefore, it will be highly useful to the teachers, scientists and students for updating their knowledge.

Author : P J Fellows
Publisher : Woodhead Publishing
Page : 1152 pages
File Size : 55,8 Mb
Release : 2016-10-04
Category : Technology & Engineering
ISBN : 9780081005231

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Food Processing Technology by P J Fellows Pdf

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter