Technology of Plant Foods

Technology of Plant Foods provides a focused overview of the composition, processing, and technological applications of foods derived from plant sources. Written for students and professionals in food science and technology, the book combines fundamental principles with practical relevance.

The text explains the chemical and functional properties of major plant constituents and their influence on processing, nutrition, and quality. It covers essential processing operations and technologies applied to cereals, pulses, oilseeds, fruits, vegetables, and other plant commodities, including both conventional and emerging methods.

Special emphasis is given to plant-based product development, functional foods, and bioactive compounds, along with packaging, storage, distribution, regulatory aspects, and consumer trends. Overall, the book serves as a concise and dependable reference for understanding modern plant food technology.