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Development of the market for food processing machinery in Japan. History of food processing machinery development. Domestic production of food processing machinery by type. Trends in imported machines. Import procedures and standards. Customs tariff rates. Distribution channels. Useful addresses. Statistics, 1970-1984. (Economische Voorlichtingsdienst)

pt. 1. Status of food processing industry -- pt. 2. Food spoilage, prevention and food safety -- pt. 3. Postharvest processing and utilization of fruits and vegetables -- pt. 4. Emerging trends in food processing technologies -- pt. 5. Storage of grains

Novel Food Processing Technologies, Advances in Food Technology etc. Hence it will fulfill the high demand for food scientists and technologists in upcoming years and will gain popularity throughout the world. This will be an asset to all the readers thriving to upgrade their knowledge and utilize it for the betterment of mankind. The readers will get acquainted with latest happenings and its details in all aspects of food, thereby will add new dimensions to the basic research strategies. Academicians, researchers and students will get ready references to enhance their proficiency for emerging techniques in processing of foods since it is the compilation of novel technologies with all the details required.

Cover Page -- Half Title Page -- About the Editors Page -- Title Page -- Copyright Page -- Dedication Page -- Foreword Page -- Preface Page -- Contents Page -- List of Contributors Page -- 1. Introduction to Entrepreneurship Development in Food Processing -- Introduction -- Entrepreneurship development in agriculture -- Food Processing Industry in India -- Entrepreneurship development programmes -- Role of business incubators in promoting entrepreneurships -- Conclusion -- References -- 2. Making of An Entrepreneur - Concepts and Functions -- Introduction -- Concept of entrepreneurship -- Reasons for starting business -- Qualities of an entrepreneur -- Creating a framework for entrepreneurship -- Functions of entrepreneurs -- Need help for establishing the business? -- References -- 3. Role of ABI for Entrepreneurship Development in Value Addition Sector -- Introduction -- IPR and its management -- Business incubation in Agriculture -- Agri-business incubation and technology transfer in NARS -- Potential institutional innovations for strengthening Agri-Incubation and commercialization capacity of NARS in India -- Agricultural technology management and IPR- emerging opportunities and challenges -- Business incubation initiatives in fish processing sector -- Success stories of business incubation programme at ICAR-CIFT -- Conclusion -- References -- 4. Trends in Food Processing- An Opportunity to Entrepreneur -- Introduction -- Technology for the production of tasty Ready-To-Eat snacks -- Technology for the production of healthy vacuum fried chips -- Technology for the production of Intermediate moisture foods (IMF) -- Microencapsulation technology for the production of healthy ready to drink mix formulations -- Technology for the production of nutraceutical pasta -- Retort processing technology for shelf - stable convenience food -- Conclusion.

Paper 1. Keynote: Enzymes and Food Processing -- Paper 2. New Developments in Starch Syrup Technology -- Paper 3. Enzymes in Fructose Manufacture -- Paper 4. Production of Maltose by Pullulanase and ?-Amylase -- Paper 5. Lactases and their Applications -- Paper 6. Pectic Enzymes -- Paper 7. Application of Enzymes in Fruit Juice Technology -- Paper 8. The Impact of the Enzymic Hydrolysis Process on Recovery and Use of Proteins -- Paper 9. Enzymes in the Tenderisation of Meat -- Paper 10. Rennet and Cheesemaking -- Paper 11. Indigenous Enzymes of Bovine Milk -- Paper 12. Enzymes: Health and Safety Considerations -- Paper 13. Detoxifying Enzymes -- Paper 14. Enzymes in Analysis of Foods.

Discusses the physical and mathematical analysis of transport phenomena associated with food processing. This title presents various models that describe many of the important physical and biological transformations that occur in food during processing.