Rakesh Sharma

The students, teachers, and researchers often require a comprehensive reference on the subject of quality control for food processing, which can be utilized for teaching undergraduate or postgraduate students. Currently, there is no book available that provides such an orientation. The book titled Quality Control for Value Addition in Food Processing is a 12-chapter guide that covers various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, waste management in the food industry, and practical methods for quality control. The book also includes a glossary and annexures to aid in understanding the subject matter. The content is supported by tables, figures, and plates to provide a better understanding of the various topics covered. This book will be highly beneficial to students pursuing courses in postharvest technology, food technology, and food science and technology, as well as professionals involved in quality management systems within the food processing industry.

The undergraduate and postgraduate students, educators, and researchers in the fields of postharvest technology, food technology, and food science and technology frequently require comprehensive and authoritative resources on the subject of quality control in the food processing industry. Presently, there is no existing publication that provides an overview of quality control in the food processing sector. The book Quality Control for Value Addition in Food Processing consists of twelve chapters that cover various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, food safety assurance systems, enzymes in food processing, waste management in the food industry, marketing and export management, and practical methods for quality control. The text is complemented by tables, figures, and plates to enhance understanding of the material. This book will be a valuable resource for students pursuing courses in postharvest technology, food technology, and food science and technology, as well as for professionals involved in quality management systems in the food processing industry.

A wide variety of novel materials can be prepared through the chemical modification of silica gels. In addition to their use in chromatographic separations, they have been increasingly used as catalysts in liquid phase organic reactions. The application of these materials results in viable and more environmentally friendly alternatives to traditional homogeneous catalysts. The present monograph describes the synthesis of two functionalized silica gels for highly specific separation and preconcentration of metal ions followed by their applications as sensors and as catalysts.