R T Patil – författare
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Food processing is a sunrise sector in India and essential to reduce the losses and increase the profitability of farmers. Vast literature is being generated in food processing area based on different studies conducted related to their sorting and grading, storage, packaging and preservation, value addition. This information is compiled in the form of books and bulletins after a certain gap of time. The up to date and concise information is generally given by the scientists in the meetings and conferences through power point presentations. The power point is very effective to convey large information to the people much more effectively compared to the text written in the books. These presentations are either lost in the conferences or in the laptops of the presenters. The power point can combine text as well as pictures very effectively so one slide can tell one chapter of a story and sometimes 2-3 slides can cover whole history. Hence attempt has been made in this publication to compile the presentations of Dr. R. T. Patil, Former Director, Central Institute of Post Harvest Engineering and Technology, Ludhiana which were given as lectures and some specially prepared for this publication. This is a first attempt in publishing where the content is narrated through the power point slides in the form of a book. We hope that this publication will be effective in taking the message of post harvest managment and value addition similar to story telling through children’s book. The book will be useful for scientists, academicians, students, policy makers and especially to the extension workers for effective dissemination of this information to end users.
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Legume is one of the important food crops. Vast knowledge developed through research and development since last 15 years on processing of this crop was not brought in the form of comprehensive book. Hence attempt has been made in this book to compile and concise information, knowledge and skill about legume processing and utilization for food, feed and neutraceuticals. Production and utilization of appropriately fortified/supplemented legumes and its derivatives help in improving human, animal and soil health. Legumes are rich in protein and also have abundance of complex carbohydrates, ability to lower serum cholesterol in human, contain high fibre, low fat, dietary minerals and phytochemicals. The book discusses the role of legumes in human health, its origin and production, nutritional quality, antinutritional factors and their remedial measures, health benefits, engineering properties, primary processing, legume fortified processed products, bakery and extruded items, pulse mill modernization and emerging technologies for legume processing and utilization. It is hoped that the book would be useful to students, teachers, researchers, food manufacturers, policy makers and to all those who are interested in better health, happiness and longevity. It is also hoped that looking to the scope of establishing rural industries for their primary and secondary processing including value added products, hence it would be useful as reference material for upcoming entrepreneurs.