Titlebook: Emerging Technologies in Food Science; Focus on the Develop Monika Thakur,V. K. Modi Book 2020 The Editor(s) (if applicable) and The Author

counterfeit

書目名稱Emerging Technologies in Food Science影響因子(影響力)




書目名稱Emerging Technologies in Food Science影響因子(影響力)學科排名




書目名稱Emerging Technologies in Food Science網(wǎng)絡公開度




書目名稱Emerging Technologies in Food Science網(wǎng)絡公開度學科排名




書目名稱Emerging Technologies in Food Science被引頻次




書目名稱Emerging Technologies in Food Science被引頻次學科排名




書目名稱Emerging Technologies in Food Science年度引用




書目名稱Emerging Technologies in Food Science年度引用學科排名




書目名稱Emerging Technologies in Food Science讀者反饋




書目名稱Emerging Technologies in Food Science讀者反饋學科排名

牽索

Nanotechnology in the Food Sectorajor benefactor of this technology since it can be used in all areas such as farming, food packaging, processing, among others, and even plays a role in the prevention of microbial contamination. Even though the application of nanoparticles is infinite, customers are hesitant to the use of such prod

小官

Quality of Indian Sugars: Opportunities and Challengess “Sugar Bowl” of the East producing approx. 15% of the total world sugar production. However, cyclic ups and downs of the sugar production have become the trademark of the Indian Sugar Industry and have affected the sustainability of the industry. While during surplus production the country faces p

exhibit

muffler

等待

Analysis of Food Safety and Quality Measures in Indian Trendsome generation. Food safety is the process of taking certain steps to maintain the purity and freshness of the food before making it available to the consumer as per the food regulation. In India, food safety and regulations are maintained by food safety and standards of Indian authority (FSSAI) and

等待

conformity

Microbial Safety of Fresh Produce Sold in Delhi Markets and Implementation of Risk Management Approaon strategies developed which can completely eliminate food safety risks associated with the consumption of uncooked produce. In this study, an initial survey of 100 retail outlets was done to assess the prevalent food safety practices of the food handlers in the various retail outlets. Then, a tota

無目標

Fruit Waste: Potential as a Functional Ingredient in Foods seeds, and pomace, which comprise about 30–40% of fruit weight. Being high on biological oxygen demand, this waste if left untreated is a potential hazard to the environment. It is a major contributor to foul odor and soil pollution and harbors microorganisms and insects which can engender various

意見一致

Dietary Supplements for Weight Loss and Their Mechanismnd sex of an individual, eating habits and food behavior, physical activity, stress, endocrine factor, trauma, modernization, and civilization when interact led to obesity. Despite growing recognition of the problem, change in lifestyle pattern and food behavior is hardly adopted. This has led to th