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Bakery and Confectionery Products Processing Quality Assessment Packaging and Storage Techniques

By: Material type: TextTextLanguage: English Publication details: Boca Raton, FL : CRC Press c2023Description: xxv, 272 p. : illISBN:
  • 9781032428369
Subject(s): DDC classification:
  • 664.752 JAG
Online resources: Summary: SUMMARY: This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Reference Collection Reference Collection Seminar Library Department of Food Engineering 664.752 JAG 2022-23 Available 98262

Biography

Lakshmi Jagarlamudi is Professor and University Head at the Department of Food and Nutrition, Acharya N.G.Ranga Agricultural university, College Of Home Science, Lam, Guntur, Andhra Pradesh, India.

SUMMARY:
This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.

Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology.

This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.