Fruit And Vegetable Preservation
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Fruit And Vegetable Preservation
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Author : Srivastava R. P. & Kumar Sanjeev
language : en
Publisher:
Release Date : 2002-11-30
Fruit And Vegetable Preservation written by Srivastava R. P. & Kumar Sanjeev and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-11-30 with Fruit categories.
Chapter 1 - Introduction Chapter 2 - History of Food Preservation and Canning Industry Chapter 3 - Scope of Food and Vegetable Preservation in India Chapter 4 - Enzymes in Food Industry Chapter 5 - Plastics in Food Industry Chapter 6 - Food Colours Chapter 7 - Food Additives and Brominated Vegetable Oil Chapter 8 - Food Flavours Chapter 9 - Food Soiplage Chapter 10 - Browning Reactions Chapter 11 - Fermentation (Acetic, Lactic and Alcoholic) Chapter 12- Principles and Methods of Preservation Chapter 13 - Canning and Bottling of Fruits and Vegetables Chapter 14 - Fruits and Vegetables Drying/Dehydration and Concentration Chapter 15 - Freezing of Fruits and Vegetables Chapter 16 - Unfermented and Fermented Fruit Beverages Chapter 17 - Vinegar Chapter 18 - Jam, Jelly and Marmalade Chapter 19 - Preserve, Candied and Crystallized Fruits and Chapter 21 - Chutneys and Sauces/ketchups Chapter 22 - Tomato Processing Chapter 23- Potato Processing Chapter 24 - Mushroom Processing Chapter 25 - Some other Valuable Products from Fruits and Vegetables Chapter 26 - Utilization of Fruit and Vegetable Waste Chapter 27 - Water for Fruit and Vegetable Processing Industries Chapter 28 - Quality Characteristics of Fruits and Vegetables for Processing Chapter 29 - Quality Control in Food Processing Industry Chapter 30 - Important Methods for Analysis 0f Fruits/ Vegetables and their products Appendices Subject Index
Fruit And Vegetable Preservation
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Author : R. C. Bhutani
language : en
Publisher: Daya Books
Release Date : 2003
Fruit And Vegetable Preservation written by R. C. Bhutani and has been published by Daya Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
This Is A Comprehensive Book Useful For The Teachers And Industry Of Horticulture And Food Technology. In This Book The First Priority Was Given To The Industry, In View Of The Fact That It Handles Not Only The Most Perishable But Also Some Of The Most Nutritious Food Materials Which Going Waste. The Fruit And Vegetable Preservation Industry Is Still In Its Infancy And The Book Discuss Its Problems And Trying To Solve Them. The Book Is Divided Into 11 Sections, Which Covering A Wide Range Of Topics Like: (1) Raw Materials Including Minor Fruits And Vegetables Their Survey, Quality (2) Advancements In Scientific And Technical Knowledge Of The Indian Fruit And Vegetable Preservation Industry (3) Sanitation And Microbiological Problems In Relation To The Quality And Shelf-Life Of Processes Fruit And Vegetable Products (4) Aditives And Preservatives (5) Nutritive Value Of Preserved Products (6) Containers (Tin, Glass, Plastics, Paper, Etc) For Fruit And Vegetable Products (7) Plant And Equipment In The Procesing Of Fruits And Vegetables (8) Technical Information Service And Publicity For The Indian Fruit And Vegetable Preservation Industry (9) General: Some Other Aspects Of The Industry The Book Will Be Highly Useful For The Industrialists, Teachers, Students And Other Persons Who Are Interested In Preservation Of Fruits And Vegetables. A Select Bibliography And An Exhaustive Subject Index Have Been Appended To The Text.
Fruit And Vegetable Preservation
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Author : R.P. Srivastava
language : en
Publisher: Oxford and Ibh Publishers
Release Date : 2017-01-30
Fruit And Vegetable Preservation written by R.P. Srivastava and has been published by Oxford and Ibh Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-30 with Fruit categories.
This is a comprehensive book useful for the students and teachers of horticulture, food technology and home science, and a handy guide for extension workers and home scale preservation for interested individuals as well. It discusses products prepared from various fruits and vegetables, including potatoes and mushrooms, on scientific lines as well as on home scale. For the latter, matter of direct practical value has been presented. Information on quality characteristics of fruits and vegetables for processing, quality control, water for fruit and vegetable processing industries, enzymes, colours, additives, flavours, plastics, browning, toxins, adulterations, etc. has also been given. Each chapter gives theoretical as well as practical information to understand the basic principles and methodology.
Fruit And Vegetable Preservation Techniques
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Author : R. K. Narang
language : en
Publisher:
Release Date : 2010-01-01
Fruit And Vegetable Preservation Techniques written by R. K. Narang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-01 with Fruit categories.
Fruit And Vegetable Preservation
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Author : R. P. Srivastava
language : en
Publisher:
Release Date : 2005
Fruit And Vegetable Preservation written by R. P. Srivastava and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
Fruit And Vegetable Preservation Principles And Practices
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Author : Srivastava R. P.
language : en
Publisher:
Release Date : 2002
Fruit And Vegetable Preservation Principles And Practices written by Srivastava R. P. and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with categories.
Fruit And Vegetable Preservation
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Author : N. P. Singh
language : en
Publisher:
Release Date : 2007-01-01
Fruit And Vegetable Preservation written by N. P. Singh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-01-01 with Fruit categories.
It is important to evaluate your resources when deciding what is best for you. Time, money, and energy are important considerations. So is the quality control, and , often, home canning, carefully done, produces a superior product. This is not always true, but many people prefer the taste of home-canned over mass-produced products.
Handbook On Fruits Vegetables Food Processing With Canning Preservation 3rd Edition
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Author : NPCS Board
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2012-02-09
Handbook On Fruits Vegetables Food Processing With Canning Preservation 3rd Edition written by NPCS Board and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-09 with categories.
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.
Fruit And Vegetable Preservation Principles And Practices
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Author : Srivastava R P.
language : en
Publisher:
Release Date : 1998
Fruit And Vegetable Preservation Principles And Practices written by Srivastava R P. and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
Home Preservation Of Fruit And Vegetables
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Author :
language : en
Publisher: Stationery Office Books (TSO)
Release Date : 1989-01-01
Home Preservation Of Fruit And Vegetables written by and has been published by Stationery Office Books (TSO) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-01-01 with Fruit categories.
At head of title: Agricultural & Food Research Council, AFRC Institute of Food Research.