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Beverages : Processing and Technology

Beverages : Processing and Technology
  • Author : D. Mudgil,S. Barak
  • Publisher :Unknown
  • Release Date :2018-06-01
  • Total pages :302
  • ISBN : 9789387991729
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Summary : The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher :Unknown
  • Release Date :2017-05-22
  • Total pages :336
  • ISBN : 9781118929360
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Summary : An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Processing and Sustainability of Beverages

Processing and Sustainability of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2018-12-07
  • Total pages :594
  • ISBN : 9780128156995
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Summary : Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages. Covers a broad range of beverage products to increase knowledge of quality improvement and product development Presents novel food processing technologies on beverage antioxidants Offers sustainable management strategies for implementing added value in beverage products

Beverages: Technology, Chemistry and Microbiology

Beverages: Technology, Chemistry and Microbiology
  • Author : A. Varnam,J.M. Sutherland
  • Publisher :Unknown
  • Release Date :1994-04-30
  • Total pages :464
  • ISBN : 0834213109
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Summary :

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology
  • Author : P Paquin
  • Publisher :Unknown
  • Release Date :2009-01-29
  • Total pages :512
  • ISBN : 9781845695569
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Summary : As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
  • Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
  • Publisher :Unknown
  • Release Date :2004-03-19
  • Total pages :1000
  • ISBN : 9780824751227
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Summary : Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Production and Management of Beverages

Production and Management of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2018-12-07
  • Total pages :504
  • ISBN : 9780128157008
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Summary : Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
  • Author : D-W Sun
  • Publisher :Unknown
  • Release Date :2012-08-13
  • Total pages :528
  • ISBN : 9780857095770
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Summary : The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher :Unknown
  • Release Date :2014-04-05
  • Total pages :336
  • ISBN : 9780124046955
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Summary : Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

Enzymes in Food and Beverage Processing

Enzymes in Food and Beverage Processing
  • Author : Muthusamy Chandrasekaran
  • Publisher :Unknown
  • Release Date :2015-10-27
  • Total pages :528
  • ISBN : 1482221284
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Summary : In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries, application of enzymes in different food and beverage industries, recent advances in enzymology, functional foods, probiotics, and food additives.

The Complete Technology Book on Alcoholic and Non- Alcoholic Beverages(Fruit Juices, Whisky, Beer, Rum and Wine)

The Complete Technology Book on Alcoholic and Non- Alcoholic Beverages(Fruit Juices, Whisky, Beer, Rum and Wine)
  • Author : NPCS Board of Consultants & Engineers
  • Publisher :Unknown
  • Release Date :2008-10-01
  • Total pages :824
  • ISBN : 9788178331126
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Summary : The alcoholic and non alcoholic beverages are being used by human being since centuries back. Accompanying the increase in the variety of consumption there has been a parallel increase in the variety of alcoholic and non alcoholic beverages offered for sale. The alcoholic drinks market is broadly classified into five classes, starting from beers, wines, hard liquors, liqueurs and others. Similarly non alcoholic drinks market is broadly classified into carbonated drinks, non carbonated drinks and hot beverages. These include juices, energy drinks, carbonated drinks, tea, coffee and bottled water. The commercial success of a soft drink formulation depends upon a number of factors. A strong, well placed advertising campaign will bring the consumer to purchase the new product but, thereafter, the level of repeat sales will reflect the degree of enthusiasm with which the new drink has been received. The dramatic growth of fruit juice and non carbonated fruit beverage markets worldwide has been made possible by the development of new packs and packing systems and improvements in traditional packaging. Tropical fruits are the newest arrivals on the juice and fruit beverage market. Whisky is the portable spirit obtained by distillation of aqueous extract of an infusion of malted barley and other cereals that has been fermented. It can be considered as the product of distillation of an unhopped beer. Beer is the world most widely consumed alcoholic beverage; it is the third most popular drink overall, after water and tea. Rum is a distilled alcoholic beverage made from sugarcane by products such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The Indian alcoholic market has been growing rapidly for the last ten years, due to the positive impact of demographic trends and expected changes like rising income levels, changing age profile, changing lifestyles and reduction in beverages prices. Some of the fundamentals of the book are flavourings and emulsions, syrup room operation, fruit juices and comminuted bases, acids, colours, preservatives and other additives, high intensity sweeteners, packaging systems for fruit juices and non carbonated beverages, grape juice processing, processing of citrus juices, juice processing for pasteurized single strength, equipment for extraction and processing of soft and pome fruit juices, chemistry and technology of citrus juices and by products, legislation controlling production, labelling and marketing, biochemical events during brewing fermentations, outline of the whisky producing process, types of beer brewed, aroma compounds of rum and their formation, cider and perry etc.The alcoholic and non alcoholic beverages described in this book are beer, wine, rum, whisky, cider and different types of fruit juices with packaging systems and other relevant parameters related to their manufacturing. The book will be very helpful to technocrats, new entrepreneurs, research scholars and for those who are already in to this field.

Chemistry and Technology of Soft Drinks and Fruit Juices

Chemistry and Technology of Soft Drinks and Fruit Juices
  • Author : Philip R. Ashurst
  • Publisher :Unknown
  • Release Date :2016-01-25
  • Total pages :424
  • ISBN : 9781118634974
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Summary : Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.

Handbook of Animal-Based Fermented Food and Beverage Technology

Handbook of Animal-Based Fermented Food and Beverage Technology
  • Author : Y. H. Hui,E. Özgül Evranuz
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :814
  • ISBN : 9781439850237
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Summary : Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
  • Author : Marian Garcia Martinez
  • Publisher :Unknown
  • Release Date :2013-01-22
  • Total pages :448
  • ISBN : 9780857097248
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Summary : Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Recent Trends in Soft Beverages

Recent Trends in Soft Beverages
  • Author : L. Jagan Mohan Rao,K. Ramalakshmi
  • Publisher :Unknown
  • Release Date :2011-04-14
  • Total pages :259
  • ISBN : 9789380308784
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Summary : The book provides the recent developments in value addition of coffee, tea, and soft drinks. The book also describes their chemistry, technology, and quality control with respect to raw materials as well as finished product, value-added product development, and marketing strategies.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher :Unknown
  • Release Date :2015-02-04
  • Total pages :400
  • ISBN : 9781118504987
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Summary : For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
  • Author : Da-Wen Sun
  • Publisher :Unknown
  • Release Date :2014-08-14
  • Total pages :666
  • ISBN : 9780124104815
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Summary : The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Fruit Beverages and Processing with Mango Products

Fruit Beverages and Processing with Mango Products
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2008*
  • Total pages :284
  • ISBN : 9788189765248
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Summary : The book Fruit Beverages And Processing with Mango Products covers :- Mango, Preservation Technologies, Mango Processing Unit Mango Juice in Bags Hot Fill Procedure, Fruit and Vegetable Processing Flow Sheets (Simple Processing) Fruits/Vegetables Processing (Drying/Dehydration), Juices, Fruits in Syrup, Sauces, Jams, Pulps and Nectars, Channed Products Processing, Standards for Grades of Dried Apricots, Recipe Guidelines, Dried Fruit and Vegetables, Mango Products, Method of Preparation and Keeping Quality of Reconstituted Skim Milk based Mango Beverage, Processing Techniques of Mango Beverages, Ready to Serve (RTS) Beverage based on Pomegranate and Mango, Mango (Mangifera Indica L) Varieties for Wine making, Membrane Technology in Fruit and Vegetable Processing, Value Aaddition to Fruits and Vegetables by Mechanical Washing, Packaging of Fruit Juices, Flexible Packages for Fruit and Vegetable Pulps, Developments in Packaging of Liquid Foods, Drying of Fruits and Vegetables, Dehydration Fruits and Vegetables by Vacuum Drying Method, Fruit Drink Rasna Type Mango and Pineapple Pulp and Concentrates, Jam, Jelly, Chutney, Pickles and Squashes, Mango Pappad (Aam Papped), Mango Pulp Processing and Canning, Mango Powder, Mango Kernel Seed Powder (Starch).

Chemistry and Technology of Soft Drinks and Fruit Juices

Chemistry and Technology of Soft Drinks and Fruit Juices
  • Author : Philip R. Ashurst
  • Publisher :Unknown
  • Release Date :2008-04-15
  • Total pages :392
  • ISBN : 9781405141086
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Summary : Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.

Modern Technology of Organic and Inorganic Chemicals

Modern Technology of Organic and Inorganic Chemicals
  • Author : EIRI Board of Consultants and Engineers
  • Publisher :Unknown
  • Release Date :2009-11-01
  • Total pages :549
  • ISBN : 9788189765231
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Summary : The book covers Ammonia, Aluminium, Chlorine and Sodium Hydroxide, Cosmetics and Perfumes, Dyes, Enamels, Explosives, Glass and Alkali Silicates, Gyps um, Glass Fibres, Optical Fibres and Mineral Fibres, Industrial Chemicals from Benzene, Industrial Chemicals from Toluene, Industrial Chemicals from Xylenes, Industrial Chemicals from Methene, Industrial Gases, Lime, Mineral Fertilizers, Preparation of Methanol, Magnesium, Nickel, Organic Dyes, Oils, Fats and Waxes, Petable Water, Pigments, Pesticides, Rubber, Sodium Carbonate and Sodium Bicarbonate, Silicones , Uranium, Zeolites, Zinc, Aluminium Ingots from Aluminium Scrap, Cosmetics Industry (Modern), Fibre Glass Sheets, Herbal Cosmetics, Hydrated Lime, Latex Rubber Condomes, Magnesium Carbonate, Magnesium Metal and Calcium, Mineral Water and Soda Water, N.P.K. Fertilizer, Nickel Sulphate, Oxgen Gas Plaster of Paris, Refined Oils, Cotton Seed Oil, Groundnut Oil, Sunflower and Safflower Oil, Sodium Bicarbonate (Baking Soda) from Soda Ash, Single Super Phosphate, Toluene and SBP From Crude Naphtha, Zeolite-A Manufacturing (Detergent Grade), Zinc Oxide, Zinc Metal From Zinc Ash. visit www.eiriindia.org www.eiri.in

Technology Of Maize And Allied Corn Products

Technology Of Maize And Allied Corn Products
  • Author : Eiri
  • Publisher :Unknown
  • Release Date :2008-01-01
  • Total pages :258
  • ISBN : 9788189765170
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Summary : According to one study, there are more than 250 races of corn inabout 14 racial groups. Maize or Corn products have got tremendous demand in India and in overseas countries. Now-a-days many eatable products are being produced from maize. To consider the demand of these products EIRI have recently published a unique book on its subjects. The book 'Technology of Maize and Allied Corn Products' covers various methods including Corn, Types of Corn, Botany of Corn, Cultivation Practices, Carbohydrats and Related Compounds, Quality Factors, Traditional Food Products from Corn, Corn Milling, Products and their Uses, Processing Ready-to Breakfast Cereals, Popcorn, Formulated Puffed Snacks, Manufacturing Corn Chips, Maize Products, Maize Starch, Sweet Corn, Baby Corn, Extruding Snacks, Corn Flakes, Liquid Glucose, Maize/Corn Oil, Malto Dextrin from Maize, Plant Economics of Non-Roasted Corn Flakes (POHA), Starch from Maize, Snack Food, Yeat Dry Powder from Maize, Suppliers of Maize/Corn Processing Machineries, Present Manufactuers/Exporter/Suppliers of Maize and Maize Products