Book Detail: Food Technology-II 
Language: English
Pages: 212
Author: Amit Patel, Devraja H. C., Prateek Sharma, & R. R. B. Singh
Price: Free
Course Outlines: Food Technology-II
Module 1: Cereal grains, legumes and oilseeds
Lesson 1 Introduction to cereal grains, legumes and oilseeds: Structure and composition of cereal grains, legumes and oilseeds
Module 2: Cereal processsing
Lesson 2 Rice milling and parboiling: Rice quality and grading standards
Lesson 3 Processed rice products and by-products
Lesson 4 Milling of wheat
Lesson 5 Criteria of wheat flour quality, Improvers for wheat flour, types of wheat flour
Lesson 6 Corn: Classification, dry milling and wet milling
Lesson 7 Barley: Classification, malting and processing
Lesson 8 Millets: Types and processing
Lesson 9 Breakfast cereals: Classification and technologies
Lesson 10 Malted milk foods
Module 3: Bakery and snack foods
Lesson 11 Technology of bread making
Lesson 12 Technology of biscuit making
Lesson 13 Technology of cake making
Lesson 14 Technology of pasta products
Module 4: Pulse processing
Lesson 15 Methods of pulse milling – Wet and dry method, Domestic and commercial milling
Lesson 16 Roasted, germinated, fermented and canned legume products
Module 5: Oilseed processing
Lesson 17 Dehulling and extraction of oil from oilseeds, Processing of vegetable oil, Processing and utilization of oilseed meals
Lesson 18 Processing of soybean and other oilseeds; dairy analogues
Module 6: Meat and poultry processing
Lesson 19 Present status and prospects of meat, poultry, egg and fish production in India
Lesson 20 Pre-slaughter handling and inspection of animals
Lesson 21 Slaughtering techniques and post-mortem inspections
Lesson 22 Rigor mortis: Biochemical and histological changes
Lesson 23 Processing of meat
Lesson 24 Poultry meat and its processing
Lesson 25 Hygiene and sanitation in meat and poultry industry
Module 7: Egg and egg processing
Lesson 26 Egg: Structure, composition and quality
Lesson 27 Processing of egg
Module 8: Fish and its processing
Lesson 28 Fish harvesting, handling and transportation; classification
Lesson 29 Processing and preservation of fish; value added fishery products
Feedback: After Reading these ICAR eCourse, please give your feedback for improve of the e-Course contents on this website. Click Here
Disclaimer: The information on this website does not warrant or assume any legal liability or responsibility for the accuracy, completeness or usefulness of the courseware contents.
The contents are provided free for noncommercial purpose such as teaching, training, research, extension and self learning.
If you are facing any Problem than fill form Contact Us
If you want share any article related Agriculture with us than send at info@agrimoon.com with your contact detail.
[…] Download […]