WorldCat Identities

Chandan, Ramesh C.

Overview
Works: 16 works in 118 publications in 2 languages and 2,728 library holdings
Genres: Handbooks and manuals  Conference papers and proceedings  Academic theses 
Roles: Author, Editor, Other
Classifications: SF250.5, 637
Publication Timeline
.
Most widely held works about Ramesh C Chandan
 
Most widely held works by Ramesh C Chandan
Dairy processing & quality assurance by Ramesh C Chandan( )

31 editions published between 2008 and 2016 in English and held by 1,142 WorldCat member libraries worldwide

"Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Dairy Processing and Quality Assurance presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market."--Jacket
Manufacturing yogurt and fermented milks by Ramesh C Chandan( )

28 editions published between 2006 and 2013 in English and held by 985 WorldCat member libraries worldwide

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt
Dairy ingredients for food processing by Ramesh C Chandan( )

14 editions published between 2010 and 2011 in English and held by 289 WorldCat member libraries worldwide

"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk products, dry milk products, and whey products. Other chapters address milk fat concentrates (cream, butter, and anhydrous butterfat), processing and specifications of cheese and cheese products, enzyme modified cheese, cheese sauce and dry cheese products, and fermented dairy ingredients. Information is provided on microbiological considerations relative to dairy processing, nutrition and health, frozen dairy ingredients, and dairy desserts as well as labeling and regulatory compliance. Coverage in Section 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolates and confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. Shelf life and safety issues are also addressed. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture as well their industrial use in various food products. Intended for professionals in the dairy and food industry, Dairy Ingredients for Food Processing also appeals to professors and students in food science for its contemporary information and experience-based applications"--
Dairy-based ingredients by Ramesh C Chandan( Book )

14 editions published in 1997 in English and Undetermined and held by 210 WorldCat member libraries worldwide

Handbook of animal-based fermented food and beverage technology by Y. H Hui( )

5 editions published in 2012 in English and held by 41 WorldCat member libraries worldwide

"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines"--
Handbook of food products manufacturing( Book )

7 editions published in 2007 in English and held by 17 WorldCat member libraries worldwide

Part of a two volume set, this reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods
Dairy processing and quality assurance( )

1 edition published in 2016 in English and held by 10 WorldCat member libraries worldwide

Dairy ingredients for food processing( )

1 edition published in 2011 in English and held by 9 WorldCat member libraries worldwide

"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Sect. 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk products, dry milk products, and whey products. Other chapters address milk fat concentrates (cream, butter, and anhydrous butterfat), processing and specifications of cheese and cheese products, enzyme modified cheese, cheese sauce and dry cheese products, and fermented dairy ingredients. Information is provided on microbiological considerations relative to dairy processing, nutrition and health, frozen dairy ingredients, and dairy desserts as well as labeling and regulatory compliance. Coverage in Sect. 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolates and confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. Shelf life and safety issues are also addressed. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture as well their industrial use in various food products. Intended for professionals in the dairy and food industry, appeals also to professors and students in food science
Elaboración de yogur y leches fermentadas( Book )

2 editions published between 2017 and 2018 in Spanish and held by 5 WorldCat member libraries worldwide

Yogurt, nutritional and health properties by Ramesh C Chandan( Book )

3 editions published in 1989 in English and held by 5 WorldCat member libraries worldwide

Purification and characterization of milk lipase by Ramesh C Chandan( )

4 editions published between 1962 and 1963 in English and held by 4 WorldCat member libraries worldwide

In view of the importance of lipase in fat metabolism, a study was undertaken to isolate milk lipase and to investigate its properties and characteristics. The method employed for the isolation involved preparation of acetone powder of the slime extraction of enzyme with water fractional precipitation with ammonium sulphate and acetone, and chromatography on sephadex G-50 column. Lipase iolated washaving 7000 molecular weight, 48.63 percnt carbon, 7.51 percent Hydrogen, 14.33 percent Nitrogen, 1.04 percent Sulphur and 0.26 percent
Handbook of food products manufacturing by Nirmal Sinha( )

3 editions published between 2006 and 2007 in English and held by 4 WorldCat member libraries worldwide

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing
Handbook of food products manufacturing by Y. H Hui( Book )

1 edition published in 2007 in English and held by 2 WorldCat member libraries worldwide

Handbook of food products manufacturing( Book )

1 edition published in 2007 in English and held by 2 WorldCat member libraries worldwide

Dairy Processing and Quality Assurance, 2nd Edition by Ramesh C Chandan( Book )

1 edition published in 2015 in English and held by 1 WorldCat member library worldwide

Manufacturing Yogurt and Fermented Milks, 2nd Edition by Ramesh C Chandan( Book )

1 edition published in 2013 in English and held by 1 WorldCat member library worldwide

 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.42 (from 0.37 for Dairy proc ... to 0.98 for Handbook o ...)

Dairy-based ingredients
Covers
Manufacturing yogurt and fermented milksDairy ingredients for food processingDairy-based ingredientsHandbook of food products manufacturingDairy ingredients for food processingHandbook of food products manufacturingHandbook of food products manufacturingHandbook of food products manufacturing
Alternative Names
Chandan, R. C.

Chandan, Ramesh C.

Ramesh C. Chandan

Languages
English (115)

Spanish (2)