Illustration

Biographie et livres de C. Anandharamakrishnan

Découvrez tout l'univers de l'auteur en livre numérique
Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).
He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research
Découvrez tous ses livres

Dernière parution

Téléchargez le livre : Nanotechnology for Sustainable Food Packaging
Ajouter à ma liste d'envies
Nanotechnology for Sustainable Food Packaging

C. Anandharamakrishnan , M. Maria Leena , Jeyan A. Moses

Wiley

2025-03-11

PDF, ePub

Latest techniques for the development of biodegradable food packaging casings with commentary on safety concerns and regulatory frameworks Nanotechnology for Sustainable Food Packaging covers the latest techniques and applications of nanotechnology,...

170,49 €

En savoir plus

Ebooks de C. Anandharamakrishnan en PDF et EPUB

3 Livre(s)
Télécharger le livre : 3D Printing of Foods
Ajouter à ma liste d'envies
3D Printing of Foods
C. Anandharamakrishnan , T. Anukiruthika , Jeyan A. Moses
3D Printing of Foods Explore the fascinating realm of3D food printing and its applications In3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of3D food printing. In the book,...

Editeur : Wiley
Parution : 2022-03-21

PDF, ePub

209,89 €
Télécharger le livre : Handbook of Drying for Dairy Products
Ajouter à ma liste d'envies
Handbook of Drying for Dairy Products
C. Anandharamakrishnan
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying,...

Editeur : Wiley-Blackwell
Parution : 2017-02-07

PDF, ePub

177,19 €
Télécharger le livre : Spray Drying Techniques for Food Ingredient Encapsulation
Ajouter à ma liste d'envies
Spray Drying Techniques for Food Ingredient Encapsulation
C. Anandharamakrishnan , Padma Ishwarya S.
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable...

Editeur : Wiley-Blackwell
Parution : 2015-07-23
Collection : Institute of Food Technologists Series
PDF, ePub

201,45 €