The book provides comprehensive information on various methods of food processing and food preservation. The third edition of the book is an updated, exhaustive, expanded version and includes tyhe conventional methods as well as the newer processes. These processes that are currently used, have potential for future use and along with those which are being researched. The book covers the general principles and method of food processing followed by processing of Cereals, Pulses, Legumes, Nuts, Oilseeds and Spices. It also covers preseravtion and processing techniques for fruits & vegetables; Milk , dairy products and flesh foods. Attempt has also been made to address the recent developments in the areas of packagin, storage techniques and utilization of byproducts, where ever applicable. In this edition seperate chapters have been devoted to Fish & Sea Foods and Meat and Poultry. As food quality & safety are critical issues in processing, Food Safety Systems and Legislation has also been covered. The book will serve as resource for the students and researcher scholars in the areas of Food Science and Nutrition, Food processing and food Technology as well as the enterpreneurs.
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