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Objective Food Science & Technology, 3rd Ed.

Objective Food Science & Technology, 3rd Ed.
Author: Deepak Mudgil
Publisher: Scientific Publishers
Total Pages: 618
Release: 2019-01-01
Genre: Technology & Engineering
ISBN: 9388172876
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The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains over 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains 1500 subjective keynotes for above mentioned topics. Previous five years (2013-2017) ICAR NET Exam solved question papers (memory based) are also included in this addition. Special Features of the Book: 1. More than 10,000 MCQs for ASRB-NET, ICAR JRF-SRF and IIT GATE examination 2. Five years ICAR-NET solved question papers 3. Revised and updated 1500 subjective keynotes.

Objective Food Science & Technology, 2Nd Ed.

Objective Food Science & Technology, 2Nd Ed.
Author: Dr. Deepak Mudgil
Publisher: Scientific Publishers
Total Pages: 566
Release: 2015-05-02
Genre: Technology & Engineering
ISBN: 9386347695
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The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains about 10,000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, Food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains subjective keynotes for above mentioned topics.

Objective Food Science

Objective Food Science
Author: Sanjeev Kumar Sharma
Publisher:
Total Pages: 919
Release: 2020
Genre: Food science
ISBN: 9788194413790
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Experimental Food Science

Experimental Food Science
Author:
Publisher: Academic Press
Total Pages: 558
Release: 2012-12-02
Genre: Technology & Engineering
ISBN: 0323140041
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This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures

Principles of Food Science

Principles of Food Science
Author: Janet D. Ward
Publisher: Goodheart-Willcox Pub
Total Pages: 616
Release: 2007
Genre: Education
ISBN: 9781590706534
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Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.

Food Science and Technology

Food Science and Technology
Author: Geoffrey Campbell-Platt
Publisher: John Wiley & Sons
Total Pages: 581
Release: 2017-11-29
Genre: Technology & Engineering
ISBN: 0470673427
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Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Food Process Engineering and Technology

Food Process Engineering and Technology
Author: Zeki Berk
Publisher: Academic Press
Total Pages: 721
Release: 2013-06-08
Genre: Technology & Engineering
ISBN: 0124159869
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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Food Technology

Food Technology
Author: Suresh Chandra
Publisher: New India Publishing Agency
Total Pages: 5
Release: 2022-05-27
Genre: Technology & Engineering
ISBN: 9394490175
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The essential goal of Food Technology: Objective Food Chemistry and Nutrition is to provide complete and simplified reach out to understanding of the basic Food Chemistry & Nutrition to the students of the Food Technology. This book has 09 chapters containing short notes and multiple-choice questions on Carbohydrates, dietary fibre, starch. Proteins, Lipids, Pigments, Food flavours, Enzymes, Nutrition, balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing. The book is also beneficial to students preparing and having ambition of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology) and Home Science (Food and Nutrition) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on.

Introduction to Food Science and Technology

Introduction to Food Science and Technology
Author: G.F. Stewart
Publisher: Elsevier
Total Pages: 307
Release: 2012-12-02
Genre: Technology & Engineering
ISBN: 0323138594
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The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Objective Plant Physiology 3rd Revised Edition: MCQs in Plant Physiology

Objective Plant Physiology 3rd Revised Edition: MCQs in Plant Physiology
Author: P. Dwivedi
Publisher: Scientific Publishers
Total Pages: 509
Release: 2019-04-11
Genre: Science
ISBN: 9388449037
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This book has been written to meet the specific needs of candidates appearing in Agriculture Research Services, CSIR, TIFR/NCBS, IISc (Bangalore), GATE, IIT-JAM, JRF, SRF, and Biology Olympiads and other competitive examinations. A large number of mind-boggling questions of advance levels are presented. We have tried our best with wide array of questions covering minutest details of the subject in simpler form. Objective Plant Physiology is an exclusive fundamental search based collection of multiple choice questions prepared for students mainly to help them revise, consolidate and improve their knowledge and skills. The book comprises of twenty nine chapters covering diffferent aspects of plant physiology containing more than 2650 questions accompained with their answers.