INTRODUCTION
Preservation of food had always played an important role in civilization of mankind. Nowadays, consumers have a tendency to buy a foods which are fresh, natural, free from chemical preservatives
INTRODUCTION
Consumers of today’s world are more and more conscious about the very strong relationships between health and nutrition which has fuelled the interest on the development and commercialization of healthier
Advances in food packaging technology-A review. Food packaging industry involve a number of actors which include producers, retailers, consumers and researchers. It requires that during containment the package should behave inert and
Book Detail:
Language: English
Pages: 198
Author: Sunil M. Patel
Price: Free
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Course Outline
Module 1. Rheology of Foods
Lesson 1. Rheological Properties of Foods
Lesson 2. Rheology of Processed Foods
Lesson 3. Rheological Methods
Lesson 4. Measurement
Book Detail:
Language: English
Pages: 196
Author: Suja Senan, R. K. Malik, Shilpa Vij
Price: Free
How to Download PDF Book (Full Guide)
Course Outline
Module 1: The Trajectory of Food Microbiology
Lesson 1. Introduction to Food Microbiology - Part I:Bacteria
Lesson 2.
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