Technologies for Value Addition in Food Products and Processes
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Published By Apple Academic Press

9780429242847
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Nutritional Values and Processing of Tropical Tuber Crops

2019 ◽  
pp. 191-232
Author(s):  
B. K. Sakhale ◽  
Namrata A. Giri
Keyword(s):  
Nutritional Values ◽  
Tuber Crops

Enzyme Immobilization in Food and Agriculture

2019 ◽  
pp. 73-102 ◽  
Author(s):  
Mitali Madhumita ◽  
Pramod K. Prabhakar
Keyword(s):  
Enzyme Immobilization ◽  
Food And Agriculture

Dry Fractionation of Legumes

2019 ◽  
pp. 337-374
Author(s):  
Snehasis Chakraborty ◽  
Chandrima Shrivastava
Keyword(s):  
Dry Fractionation

Advances in Fish Processing Technology

2019 ◽  
pp. 163-190
Author(s):  
R. K. Majumdar
Keyword(s):  
Processing Technology ◽  
Fish Processing

Food Extrusion Technology and Products

2019 ◽  
pp. 25-40
Author(s):  
Suvendu Bhattacharya
Keyword(s):  
Food Extrusion ◽  
Extrusion Technology

Rice Protein: Properties, Extraction, and Applications in Food Formulation

2019 ◽  
pp. 287-304
Author(s):  
Neeraj Ghanghas ◽  
M. T. Mukilan ◽  
Pramod K. Prabhakar ◽  
Nitin Kumar
Keyword(s):  
Rice Protein ◽  
Protein Properties

Rheology

2019 ◽  
pp. 1-24
Author(s):  
Mamta Bhardwaj ◽  
Renuka Singh ◽  
D. C. Saxena
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