Value Addition Quality Management During Preservation Processing
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Value Addition Quality Management During Preservation Processing
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Author : Suresh Chandra,
language : en
Publisher: New India Publishing Agency
Release Date : 2021-08-14
Value Addition Quality Management During Preservation Processing written by Suresh Chandra, and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-14 with Technology & Engineering categories.
ection I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.
Comprehensive Guide To Fisheries Co Management
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Author : Yashwant Choudhury
language : en
Publisher: Educohack Press
Release Date : 2025-02-20
Comprehensive Guide To Fisheries Co Management written by Yashwant Choudhury and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Science categories.
"Comprehensive Guide to Fisheries Co-Management" explores contemporary challenges and strategies in fisheries management. This book blends traditional ecological knowledge (TEK), technological innovations, and adaptive strategies to address sustainable resource governance. It covers integrating TEK into management frameworks, satellite monitoring, and data analytics. Readers gain insights into ecosystem-based management (EBM) and inclusive governance, engaging stakeholders from government authorities to local communities. The book addresses climate change adaptation, trans-boundary fisheries, and harmonized regulations. "Comprehensive Guide to Fisheries Co-Management" offers practical guidance on conflict resolution, community-based monitoring, and capacity-building initiatives. It emphasizes the interconnectedness of ecological, social, and economic factors, and promotes a multi-stakeholder approach. This resource is invaluable for researchers, policymakers, practitioners, and anyone interested in fisheries management. It provides a holistic overview of co-management strategies, incorporating the latest research and practical insights for sustainable practices.
Official Gazette
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Author : Philippines
language : en
Publisher:
Release Date : 2007
Official Gazette written by Philippines and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Law categories.
Breakthroughs In Fisheries And Aquaculture
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Author : Gaurav Shekhar
language : en
Publisher: Educohack Press
Release Date : 2025-02-20
Breakthroughs In Fisheries And Aquaculture written by Gaurav Shekhar and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Science categories.
"Breakthroughs in Fisheries and Aquaculture: Genetics and Biotechnology" is a groundbreaking exploration into the dynamic and evolving world of aquatic science. This comprehensive book presents the latest developments, innovations, and sustainable practices in fisheries and aquaculture, serving as an essential resource for researchers, practitioners, and enthusiasts. Delve into cutting-edge research with insights into emerging technologies, methodologies, and scientific breakthroughs reshaping the landscape of fisheries and aquaculture. Discover sustainable practices, from responsible aquaculture and ecosystem-based fisheries management to conservation initiatives ensuring the long-term health of aquatic ecosystems. Explore technological innovations like precision aquaculture, recirculating systems, and AI applications for fisheries monitoring and disease detection. Gain a global perspective through case studies and success stories, highlighting shared challenges and collaborative efforts towards sustainable fisheries and aquaculture worldwide. The book integrates interdisciplinary insights from biology, ecology, engineering, economics, and social sciences, providing a holistic view of the field. Address the impacts of climate change with adaptive strategies, mitigation approaches, and the role of the blue economy in fostering resilience.
Value Addition In Food Products And Processing Through Enzyme Technology
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Author : Mohammed Kuddus
language : en
Publisher: Academic Press
Release Date : 2021-12-01
Value Addition In Food Products And Processing Through Enzyme Technology written by Mohammed Kuddus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-01 with Science categories.
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
New Approaches In Commerce Economics Engineering Humanities Arts Social Sciences And Management Challenges And Opportunities
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Author : Dr. Sundari Suresh
language : en
Publisher: Forschung Publications
Release Date :
New Approaches In Commerce Economics Engineering Humanities Arts Social Sciences And Management Challenges And Opportunities written by Dr. Sundari Suresh and has been published by Forschung Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on with Social Science categories.
"New approaches in Commerce, Economics, Engineering, Humanities, Arts, Social Sciences and Management: Challenges and Opportunities." - This e-ISBN collection of 28 chapters draws on the diverse insights of the new approaches, challenges and opportunities prevailing in the various domains of the education sector. It offers decision-makers a comprehensive picture of expected long-term changes, and inspiration to leverage the opportunities that offers to improve the state of the education. Academicians must find and establish a new equilibrium and a new normal for learning amid the present challenges. Ensure inclusive and equitable quality education to endure the proficiency with interdisciplinary approach for sustainable development will be the current societal needs in all aspects!!
Integrated Agriculture
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Author : Khan Amanullah
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2024-06-17
Integrated Agriculture written by Khan Amanullah and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-17 with Technology & Engineering categories.
Integrated Agriculture - An Approach for Sustainable Agriculture offers a comprehensive examination of a transformative agricultural paradigm aimed at revolutionizing farming practices worldwide. This book explores the core principles and practical applications of integrated agriculture, presenting a holistic perspective that merges traditional wisdom with modern scientific advancements. The book is an indispensable resource that bridges theory and practice, offering readers a roadmap to embracing a holistic and forward-thinking approach to farming on a global scale. Through its comprehensive exploration of integrated agricultural practices, this book advocates for a sustainable and prosperous future for agriculture worldwide.With a focus on enhancing agricultural productivity, profitability, sustainability, and environmental health, this book serves as a guiding beacon for practitioners, policymakers, researchers, and students invested in the future of global agriculture.
Small And Medium Enterprises And Nutrition Understanding Linkages Seizing Opportunities
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org. [Author]
Release Date : 2024-04-26
Small And Medium Enterprises And Nutrition Understanding Linkages Seizing Opportunities written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. [Author] this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-26 with Social Science categories.
Multiple actors should be mobilized to ensure that agrifood systems help meet nutrition and sustainability objectives. [Author] Among these, small and medium enterprises (SMEs) engaged in the supply of food are of crucial importance as they constitute the bulk of agrifood enterprises in most countries. [Author] However, there are still few examples of policies, programmes and initiatives aimed specifically at leveraging SMEs due, inter alia, to the novelty of the debate and to the limited understanding of their specific needs and challenges. [Author] Based on a literature review, complemented with FAO's experience in capacity development for SMEs, this publication is targeted at programme developers, experts and technical advisors to policymakers. [Author] Its objectives are: a) to improve the understanding of the linkages between topics that are traditionally dealt with separately; and b) to promote the inclusion of an SME perspective in nutrition and agrifood system policies, programmes and strategies. [Author]
Developing Technologies In Food Science
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Author : Murlidhar Meghwal
language : en
Publisher: CRC Press
Release Date : 2017-06-01
Developing Technologies In Food Science written by Murlidhar Meghwal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-01 with Science categories.
This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing, preservation, and distribution, but it also taken into account the consumer’s wants and needs. Included is a report of the status of agricultural production and food processing industries in India with a national and international perspective. The book then goes on to explore new and emerging trends in the science and technology in the field, including • applications of nuclear magnetic resonance in food processing and packaging management • ultrasound processing • application of biocomposite polymers in food packaging • bioprocessing and biorefinery approaches for sustainable fisheries • adding value to food from food waste through biotechnological intervention • functional foods and the fortification of foods Covering a broad selection of topics in the field, the volume will be of interest to food scientists and technologists, food process engineers, researchers, faculty and students, and many others the food science and technology industry.
Quality Control For Value Addition In Food Processing
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Author : Dev Raj
language : en
Publisher: Nipa
Release Date : 2023-07-29
Quality Control For Value Addition In Food Processing written by Dev Raj and has been published by Nipa this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-29 with categories.
The students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.