by
Chakladar, Amit.
Call Number
664.02
Publication Date
2020
Summary
The book, written in lucid language and organised in sequential order, could be useful for readers of various walks of life. Much of it is introductory for a student, but serves to link food producing principles with western concepts of living and hospitality. To a budding culinary student, much of it will be touch-and-go but rewarding - if mastered. The text, at the same time, is ideal for all the semesters of the three/four year diploma/degree courses.
Format:
Electronic Resources
Relevance:
0.0680
by
ILO.
Call Number
664
Publication Date
2016
Summary
In 2016, the ILO conducted studies of good practices by multinational enterprises (MNEs) for the promotion of decent work in four different sectors of the economy: chemicals, logistics, tourism and tea. This report comprises a comparative analysis of good practices by MNEs in the four sectors to help understand constituents' capacity-building needs and identify potential areas for future work.
Format:
Electronic Resources
Relevance:
0.0516
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by
Potter, Norman N.
Call Number
664 POT
Publication Date
2013 1998
Format:
Regular print
Relevance:
0.0460
by
Branco, Patricia Alexandra Batista.
Call Number
664
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0432
by
Rastogi, Navin K.
Call Number
664.02
Publication Date
2014
Summary
Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.
Format:
Electronic Resources
Relevance:
0.0408
by
Panda, Sandeep Kumar.
Call Number
664
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0253
by
Raikos, Vassilios.
Call Number
664
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0235
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