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MODERN TECHNOLOGY OF FOOD PRODUCTS & AGRO PROCESSING INDUSTRIES

Chapter No 01. 02. 03. 04. 05 06. 07. 08. 09. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. Chapter Name Aonla-Mango Mixed Fruit Slab Artificial Sweeteners Aonla Processing Technology Amla Bar Artificially Sweetened Flavoured Milk Banana Wine Banana Processing and Waste Utilization Buffalo Meat Products Biscuits Prepared from Potato Flour Carbonated Ready to serve Beverage from Bael Fruit (Aegle Marmelos Correa) Coconut Chutney Mix Cold Chains for Frozen Foods Canning of Fruits and Vegetables Confectionery, Cocoa, Coffee and Tea Technology Dehydrated and Ready-to-Eat Brahmi (Centella Asiatica) Chutney Dehydration Process for Ber Drying and Dehydration of Fruits and Vegetables Extract to Tamarind, Orange, Apple and Pineapple Edible Coating for Fruits and Vegetables Freezing Technology in Preservation of Fruits & Vegetables Fruit Beverages Fruit and Vegetable Pickles Fermented Banana Beverage Ginger Technology Ginger Paste Hurdle Technology Icecream Jamun-Juice, Squash and Syrup Jam Manufacture Kheer from Dairymilk & Soymilk Khakra and Noodles Mixed Fruit Jam Maize Processing Orange Juice Beverage Preparation Mango (Mangifera Indica L) RTS Beverage Processing of Aonla for Juice Preparation Preparation of Limitation Shrimp Fingers Preparation of Peach Appetizer Potato & Potato Products Technology Preparation of Pineapple Powder Papaya Nectar

42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69.

Preparation of Banana Toffee Petha Industry Preparation of Mahua Based Food Products Preservation of Pulp and Preparation of Toffee from Fig Fruits Potato Chips Retort Processed Poppy Seeds (Khus Khus) Payasam Rasogulla Manufacture Shelflife of Sugarcane Syrup Soya Milk & Soya Milk Blended Beverages Sweet Orange for Ready to Serve Beverage Sandesh Making Process Sausages Manufacture from Buffalo Meat Stevia-A Natural Sweetner Technology of Value Added Products Technology of Processing Spices and Condiments Technology of Processing Pulses Technology of Wheat Processing Technology of Processing Maize Ultra High Temperature Milk Processing Plant Vegetable Crops Processing Wild Jamun Spinach RTS Wine Technology Guidelines for Food Packaging Synchronization of Global Food Regulations for RTE Foods Chemical and Plasma Sterilization of Polymer Food Packaging Materials Active Packaging Implementing HACCP based Food Quality and Safety Programs at Industries Food Packaging, Systems and Laws

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