INTRODUCTION Preservation of food had always played an important role in civilization of mankind. Nowadays, consumers have a tendency to…
INTRODUCTION Consumers of today’s world are more and more conscious about the very strong relationships between health and nutrition which …
Introduction The ice cream mix is a complex colloidal system. It is both an emulsion and a foam. The milk…
Milk is the normal mammary secretion derived from complete milking of healthy milch animals. It is an almost complete food.…
Milk and dairy products are on the increase. Нe UHT treated dairy products are mainly custard and high protein beverages.…
Heat transfer and mass transfer are kinetic processes that may occur and be studied separately or jointly. Studying them apart…
Dairy and Food Engineering: Physical, chemical and biological methods of food preservation, changes undergone by the food components during processing, evaporation, drying, freezing juice…
Introduction: According to Goullieux & Pain (2005), the most used technique to ensure microbiological safety of processed foods are HTST…
Syllabus for Doctoral Degree (Ph.D) of JRF/SRF (PGS) 01 GENETICS & PLANT BREEDING 02 SEED SCIENCE & TECHNOLOGY 03 ECONOMIC…
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