Objective Food Science
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Objective Food Science
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Author : Sanjeev Kumar Sharma & Harshad Kiran Kalwit
language : en
Publisher:
Release Date : 2006
Objective Food Science written by Sanjeev Kumar Sharma & Harshad Kiran Kalwit and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with categories.
Objective Food Science Technology 3rd Ed
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Author : Deepak Mudgil
language : en
Publisher: Scientific Publishers
Release Date : 2019-01-01
Objective Food Science Technology 3rd Ed written by Deepak Mudgil and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-01 with Technology & Engineering categories.
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.
Objective Food Science
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Author : Sanjeev Kumar Sharma
language : en
Publisher:
Release Date : 2020
Objective Food Science written by Sanjeev Kumar Sharma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Food science categories.
Food Texture And Viscosity Concept And Measurement
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Author : Malcolm C. Bourne
language : en
Publisher: Elsevier
Release Date : 2014-06-28
Food Texture And Viscosity Concept And Measurement written by Malcolm C. Bourne and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-28 with Computers categories.
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Multiple Choice Questions Mcq In Food Technology
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Author : P.M. Kotecha
language : en
Publisher: Scientific Publishers
Release Date : 2019-01-01
Multiple Choice Questions Mcq In Food Technology written by P.M. Kotecha and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-01 with Technology & Engineering categories.
This invaluable book furnishes exhaustive, single coverage of more than 3900 multiple choice questions with answer on Food Process Technology, Food Engineering, Food Chemistry and Nutrition, Food Microbiology and safety, Food Business Management and Overall Food Technology and much more. Written by experts related resource person, the MCQ in Food Technology is an indispensable resource for agricultural, food scientists and technologists, post harvest technologists, and upper level undergraduate and graduate students in these disciplines.
Objective Home Science At A Glance
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Author : Shanti Balda
language : en
Publisher: Scientific Publishers - Competition Tutor
Release Date : 2015-06-01
Objective Home Science At A Glance written by Shanti Balda and has been published by Scientific Publishers - Competition Tutor this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-01 with Technology & Engineering categories.
"Objective HOMESCIENCE At a Glance" will be an asset in preparation and qualifying ASRB, UGCNET, ICAR examination by covering objective questions and answers to prepare good Scientist and Expertise in all fields of home science by covering its wide fields of knowledge. This book is a multiple choice question book specially designed to improve the knowledge of students and to provide them a powerful knowledge and feedback in their progress and future opportunities. Thus, primarily this book can serve as a self-assessment guide for the students who are preparing for competitive examinations specially UGC-NET, ICAR-ARS Pre, ICAR-NET, ICAR-SRF, ICAR-JRF, SAU’s etc. And secondly, meant for those who appearing for UG, PG study in home science colleges/ institutes/ universities etc.
Food Science
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Author : B. Srilakshmi
language : en
Publisher: New Age International
Release Date : 2007
Food Science written by B. Srilakshmi and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Food categories.
The Book Presents A Clear And Systematic Account Of The Composition And Nutritive Value Of Different Types Of Foods. Cereals, Pulses, Nuts, Milk, Vegetables, Fruits And Spices Have Been Discussed In Considerable Detail. Fats And Oils, Sugar And Various Beverages And Appetisers Have Also Been Explained. Separate Chapters Have Been Devoted To Eggs And Flesh Foods. Ways Of Evaluating Food Quality Alongwith Food Preservation Have Been Explained In Detail. Various Food Laws And Standards In Relation To Adulteration Have Been Highlighted Alongwith The Recent Trends In Food Technology. With Its Detailed Coverage And Simple Style Of Presentation, This Is An Essential Text For Home Science Students. This Book Is Also A Valuable Reference Source For Anyone Interested In Knowing More About Food And Nutrition.
Understanding Food Science And Technology
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Author : Peter S. Murano
language : en
Publisher: Cengage Learning
Release Date : 2003
Understanding Food Science And Technology written by Peter S. Murano and has been published by Cengage Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Food categories.
A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.
Objective Food Science Technology 2nd Ed
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Author : Dr. Deepak Mudgil
language : en
Publisher: Scientific Publishers
Release Date : 2015-05-02
Objective Food Science Technology 2nd Ed written by Dr. Deepak Mudgil and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-02 with Technology & Engineering categories.
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.
Role Of Materials Science In Food Bioengineering
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2018-03-29
Role Of Materials Science In Food Bioengineering written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-29 with Technology & Engineering categories.
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. - Discusses the role of material science in the discovery and design of new food materials - Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering - Includes encapsulation, coacervation techniques, emulsion techniques and more - Identifies applications of new materials for food safety, food packaging and consumption - Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering