Best Reference Books – Principles of Food Processing

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We have compiled the list of Top 10 Best Reference Books on Principles of Food Processing subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Principles of Food Processing along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Principles of Food Processing subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Principles of Food Processing" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Food – The Chemistry of Its Components” by T P Coultate

“Food – The Chemistry of Its Components” Book Review: The book is designed for the students of undergraduates and postgraduates of biochemistry and food science. The book is written in a very student friendly manner.It contains the latest topics on nutrition and health. Chapter end exercises are provided at the end of each chapter. Special chapters on elimination of trans fat acids, oils, cocoa butter are added. The book is well organised with diagrammatic presentations and factual text presentation. It helps students to grasp the concepts better.

2. “Food Processing and Preservation” by B. Sivasanker

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“Food Processing and Preservation” Book Review: The book is designed for the students of undergraduates and postgraduates of biochemistry and food science, microbiological in food science and to all the professionals. The book contains the overview of various processes of food processing. It includes topics like food fermentation, food spoilage, assessment of food quality and safety. The book is written in an easy and understandable manner. It also contains detailed researches on casein micelle tea, flavonoids etc.

3. “Food Microbiology” by W C Frazier And D C Westhoff

“Food Microbiology” Book Review: This book is designed for undergraduates students of science and engineering, postgraduates offering courses in food science and to all the professionals. The book is written in a student friendly manner which makes it easier for students to learn better. Dedicated chapters on food and microorganisms, food as a substrate for microorganisms have been added. The book is updated as per the latest norms. It also provides information on contamination, preservation and other related topics. The book consists of various detailed illustrations. It helps students to visualise the concepts better.

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4. “Modern Food Microbiology” by J M Jay
5. “Food Processing: Principles and Applications” by J Scott Smith and Y H Hui

“Food Processing: Principles and Applications” Book Review: This book is designed for undergraduates students of science and engineering, postgraduates offering courses in food science and to all the professionals. The book is written in a student friendly manner which makes it easier for students to learn better. The book contains various methods of preservation by physical, chemical and other processes. Latest chapters on health cooking and industrial cooking is added. It helps in better understanding of the students.

6. “Food Processing: Principles and Applications” by Hosahalli S Ramaswamy and Michele Marcotte

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“Food Processing: Principles and Applications” Book Review: The book is written mostly for non-engineers, for other non-engineers and is therefore user-friendly and easy to read. The book is fully illustrated with resource examines on the principles of food processing. It also contains different methods of food preservation. Low temperature freezing process, techniques and modelling freeze times are written in a student friendly manner. The book also highlights the importance of extraction, and osmotic dehydration.

7. “Food Processing Technology: Principles and Practice” by P J Fellows

“Food Processing Technology: Principles and Practice” Book Review: This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods. The book is written in a student friendly manner. It contains topics on osmotic dehydration, extraction. Chapters are written in a concise and clear manner. It makes it easier for the students to grasp the concepts better.

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8. “Principles of Food Processing (Food Science Text Series)” by Dennis R Heldman

“Principles of Food Processing (Food Science Text Series)” Book Review: The book is written mostly for non-engineers, for other non-engineers and is therefore user-friendly and easy to read. The book is fully illustrated with resource examines on the principles of food processing. It also contains different methods of food preservation and general characteristics of raw food packaging, quality, preservation techniques. The book is fully updated as per latest board norms.

9. “Principles of Food Processing (Eleven Five-year National Programming Teaching Material of Regular Higher Education)” by zhai wei wei

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“Principles of Food Processing (Eleven Five-year National Programming Teaching Material of Regular Higher Education)” Book Review: The book is designed for the students of undergraduates and postgraduates of biochemistry and food science, microbiological in food science and to all the professionals. This book contains the latest chapters on health cooking, industrial cooking. It helps in better understanding of the students. New methods on applied food in the food industry is updated. It focuses on topics of heat treatment, food processing, separation, extrusion and chemical treatment etc.

10. “Principles Of Food Processing” by Sathya Prakash Sinha
People who are searching for Free downloads of books and free pdf copies of these top 10 books on Principles of Food Processing – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Principles of Food Processing" so that one can readily see the list of top books on "Principles of Food Processing" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Principles of Food Processing subject, please let us know.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter