1
Handbook on Food Bio Technology - hardcover
2005, ISBN: 8186623957
[EAN: 9788186623954], Gebraucht, wie neu, [PU: National Inst of Indus Res, Delhi], 41970, Contents 1. Fermenter and bio reactor design. 2. Development and testing of a milled shea nut mix… More...
[EAN: 9788186623954], Gebraucht, wie neu, [PU: National Inst of Indus Res, Delhi], 41970, Contents 1. Fermenter and bio reactor design. 2. Development and testing of a milled shea nut mixer. 3. Process development for production of pure apple juice in natural colour of choice. 4. Drying of ginger using solar cabinet dryer. 5. Design and development of saffron (crocus sativus L.) processing equipment. 6. Development and evaluation of low cost coffee pulper. 7. Roasting of coffee beans in a spouted bed coffee roaster. 8. Improvement of the processing properties of crops by genetic engineering. 9. Processing of Guava into pulp and Guava leather. 10. Processing and preservation of jack fruit (artocarpus heterophyllous L.) bar (thandra). 11. Quality changes in banana (musa acuminata) wines on adding pectolase and passion fruit. 12. Processing and quality evaluation of banana (Musa acuminata) cheese. 13. Effects of chemical genetic and enzymatic modifications on protein functionality. 14. Sensory and yield response surface analysis of supercritical Co2 extracted aromatic oil from roasted coffee. 15. Concentration of clarified orange juice by reverse osmosis. 16. Large scale separation and isolation of proteins. 17. Studies on the preparation of dehydrated potato cubes. 18. Preparation and storage studies on onion ginger garlic paste. 19. Studies on bitterness development in kinnow juice ready to serve beverage squash jam and candy. 20. New and modified polysaccharides. 21. Effect of incorporation of defatted soyflour on the quality of sweet biscuits. 22. Impact of drying on quality of betel leaf (piper betle L.). 23. Extraction carbohydrate composition and rheological characteristics of gum from ber (Zizyphus Mauritiana Lamk.) fruits. 24. Studies on juice extraction of aonla (emblica officinalis gaertn.) CV. Chakaiya. 25. Prospects for incorporation of defatted mucuna flour in biscuits formulation. 26. Detoxifying enzymes. 27. Processing methods. Biotechnology concerns the practical application of organisms or their components. Historically biotechnology was an art involved in the production of wines beers and cheese. Now a days it involves a series of advanced technologies spanning biology chemistry and process engineering. The present book is an attempt towards the entrepreneurs to motivate them to invest in organic farming and processing in sophisticated manner by application of bio technology. It is hoped that this book will be very useful for existing as well as new entrepreneurs researchers technocrats institutional libraries etc. 582 pp.<
- NOT NEW BOOK Shipping costs: EUR 14.00 Vedams eBooks (P) Ltd, New Delhi, India [573945] [Rating: 4 (von 5)]
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Handbook on Food Bio Technology
- hardcover2005, ISBN: 8186623957
[EAN: 9788186623954], Gebraucht, wie neu, [PU: National Inst of Indus Res, Delhi], 41970, Contents 1. Fermenter and bio reactor design. 2. Development and testing of a milled shea nut mix… More...
[EAN: 9788186623954], Gebraucht, wie neu, [PU: National Inst of Indus Res, Delhi], 41970, Contents 1. Fermenter and bio reactor design. 2. Development and testing of a milled shea nut mixer. 3. Process development for production of pure apple juice in natural colour of choice. 4. Drying of ginger using solar cabinet dryer. 5. Design and development of saffron (crocus sativus L.) processing equipment. 6. Development and evaluation of low cost coffee pulper. 7. Roasting of coffee beans in a spouted bed coffee roaster. 8. Improvement of the processing properties of crops by genetic engineering. 9. Processing of Guava into pulp and Guava leather. 10. Processing and preservation of jack fruit (artocarpus heterophyllous L.) bar (thandra). 11. Quality changes in banana (musa acuminata) wines on adding pectolase and passion fruit. 12. Processing and quality evaluation of banana (Musa acuminata) cheese. 13. Effects of chemical genetic and enzymatic modifications on protein functionality. 14. Sensory and yield response surface analysis of supercritical Co2 extracted aromatic oil from roasted coffee. 15. Concentration of clarified orange juice by reverse osmosis. 16. Large scale separation and isolation of proteins. 17. Studies on the preparation of dehydrated potato cubes. 18. Preparation and storage studies on onion ginger garlic paste. 19. Studies on bitterness development in kinnow juice ready to serve beverage squash jam and candy. 20. New and modified polysaccharides. 21. Effect of incorporation of defatted soyflour on the quality of sweet biscuits. 22. Impact of drying on quality of betel leaf (piper betle L.). 23. Extraction carbohydrate composition and rheological characteristics of gum from ber (Zizyphus Mauritiana Lamk.) fruits. 24. Studies on juice extraction of aonla (emblica officinalis gaertn.) CV. Chakaiya. 25. Prospects for incorporation of defatted mucuna flour in biscuits formulation. 26. Detoxifying enzymes. 27. Processing methods. Biotechnology concerns the practical application of organisms or their components. Historically biotechnology was an art involved in the production of wines beers and cheese. Now a days it involves a series of advanced technologies spanning biology chemistry and process engineering. The present book is an attempt towards the entrepreneurs to motivate them to invest in organic farming and processing in sophisticated manner by application of bio technology. It is hoped that this book will be very useful for existing as well as new entrepreneurs researchers technocrats institutional libraries etc. 582 pp.<
- NOT NEW BOOK Shipping costs: EUR 14.00 Vedams eBooks (P) Ltd, New Delhi, Delhi, India [573945] [Rating: 4 (von 5)]
3
Handbook on Food Bio Technology
- hardcover2005
ISBN: 8186623957
[EAN: 9788186623954], Gebraucht, wie neu, [PU: National Inst of Indus Res, Delhi], 41970, Contents 1. Fermenter and bio reactor design. 2. Development and testing of a milled shea nut mix… More...
[EAN: 9788186623954], Gebraucht, wie neu, [PU: National Inst of Indus Res, Delhi], 41970, Contents 1. Fermenter and bio reactor design. 2. Development and testing of a milled shea nut mixer. 3. Process development for production of pure apple juice in natural colour of choice. 4. Drying of ginger using solar cabinet dryer. 5. Design and development of saffron (crocus sativus L.) processing equipment. 6. Development and evaluation of low cost coffee pulper. 7. Roasting of coffee beans in a spouted bed coffee roaster. 8. Improvement of the processing properties of crops by genetic engineering. 9. Processing of Guava into pulp and Guava leather. 10. Processing and preservation of jack fruit (artocarpus heterophyllous L.) bar (thandra). 11. Quality changes in banana (musa acuminata) wines on adding pectolase and passion fruit. 12. Processing and quality evaluation of banana (Musa acuminata) cheese. 13. Effects of chemical genetic and enzymatic modifications on protein functionality. 14. Sensory and yield response surface analysis of supercritical Co2 extracted aromatic oil from roasted coffee. 15. Concentration of clarified orange juice by reverse osmosis. 16. Large scale separation and isolation of proteins. 17. Studies on the preparation of dehydrated potato cubes. 18. Preparation and storage studies on onion ginger garlic paste. 19. Studies on bitterness development in kinnow juice ready to serve beverage squash jam and candy. 20. New and modified polysaccharides. 21. Effect of incorporation of defatted soyflour on the quality of sweet biscuits. 22. Impact of drying on quality of betel leaf (piper betle L.). 23. Extraction carbohydrate composition and rheological characteristics of gum from ber (Zizyphus Mauritiana Lamk.) fruits. 24. Studies on juice extraction of aonla (emblica officinalis gaertn.) CV. Chakaiya. 25. Prospects for incorporation of defatted mucuna flour in biscuits formulation. 26. Detoxifying enzymes. 27. Processing methods. Biotechnology concerns the practical application of organisms or their components. Historically biotechnology was an art involved in the production of wines beers and cheese. Now a days it involves a series of advanced technologies spanning biology chemistry and process engineering. The present book is an attempt towards the entrepreneurs to motivate them to invest in organic farming and processing in sophisticated manner by application of bio technology. It is hoped that this book will be very useful for existing as well as new entrepreneurs researchers technocrats institutional libraries etc. 582 pp.<
- NOT NEW BOOK Shipping costs: EUR 14.00 Vedams eBooks (P) Ltd, New Delhi, Delhi, India [573945] [Rating: 4 (von 5)]
4
NIIR Board of Consultants & Engineers:Handbook on Food Bio-Technology
- new book ISBN: 9788186623954
Handbook on Food Bio-Technology Author :NIIR Board of Consultants & Engineers 9788186623954 8186623957
- new Shipping costs: EUR 0.00