Processing for profit
This is a comprehensive guide to the processing of traditional foods, from Asia, Africa and Latin America, which are made and sold at a small commercial scale of operation. It provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprises in the correct production of foods. The book will be of interest to development workers involved in support to small enterprise development programmes, aid agencies, and students of food science and technology, development studies and related disciplines.
Dr Peter Fellows is a consultant food technologist specializing in small-scale food processing. Previously he taught food technology at Oxford Brookes University, worked for Practical Action, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. He has practical experience of assisting small-scale food processors in 20 countries and has published 33 books and 40 articles on food processing.
Handbook of Vegetables and Vegetable Processing
Vegetable Fermentation and Pickling
2011https://doi.org/10.1002/9780470958346.ch17 [Citations: 3]
Safety in Fruit Juice Processing
2014https://doi.org/10.1201/b16740-17 [Citations: 0]
Indigenous Post-harvest Systems: A Case of Mamone Village in Sekhukhune District, Limpopo Province, South Africa
Journal of Human Ecology, Vol. 50 (2015), Iss. 3 P.197https://doi.org/10.1080/09709274.2015.11906874 [Citations: 1]
Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative
Emire, Shimelis Admasu
Gemede, Habtamu Fekadu
Woldegiorgis, Ashagrie Z.
Journal of Food Quality, Vol. 2022 (2022), Iss. P.1https://doi.org/10.1155/2022/8972355 [Citations: 0]
Detection of the Adulteration of Traditional Alcoholic Beverages by the Separation and Determination of Alprazolam, Chloralhydrate and Diazepam Using Reversed-Phase High-Performance Liquid Chromatography
Rao, R. Nageswara
Alvi, S. Naseeruddin
Analytical Sciences, Vol. 20 (2004), Iss. 2 P.383https://doi.org/10.2116/analsci.20.383 [Citations: 9]
Quality Assessment of Biscuits from Green Plantain (Musa paradisiaca) and African Breadfruit (Treculia africana) Flours
Adebowale, Olalekan J.
Ibikunle, Titilayo A.
Journal of Culinary Science & Technology, Vol. 11 (2013), Iss. 4 P.336https://doi.org/10.1080/15428052.2013.798604 [Citations: 0]
Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues
Ikujenlola, Abiodun Victor
Adurotoye, Esther Abiodun
Adeniran, Hezekiah Adekanmi
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol. 23 (2019), Iss. 2 P.147https://doi.org/10.2478/aucft-2019-0018 [Citations: 6]
ALCOHOLIC BANANA BEVERAGE - ASPECTS IN FERMENTATIVE PRODUCTION
Journal of Food Processing and Preservation, Vol. 33 (2009), Iss. 3 P.312https://doi.org/10.1111/j.1745-4549.2008.00248.x [Citations: 2]
Environmental life cycle assessment of industrially produced pickled and roasted vegetables
Üçtuğ, F. G.
International Journal of Environmental Science and Technology, Vol. 19 (2022), Iss. 9 P.8751https://doi.org/10.1007/s13762-021-03740-1 [Citations: 2]
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