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Author: Thomas Norman Morris
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 232
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Book Description
Author: Thomas Norman Morris
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 232
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Book Description
Author: R.P. Srivastava
Publisher: Oxford and Ibh Publishers
ISBN: 9788123924373
Category : Fruit
Languages : en
Pages : 504
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Book Description
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.
Author: Srivastava R. P. & Kumar Sanjeev
Publisher:
ISBN: 9788185860749
Category : Fruit
Languages : en
Pages : 0
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Book Description
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
Author: T. N. Morris
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: R. P. Srivastava
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
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Book Description
Author: Srivastava R P.
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Srivastava R. P.
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
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Book Description
Author: T. N. Morris
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Author: T. N. Morris
Publisher:
ISBN: 9788177542189
Category : Fruit
Languages : en
Pages : 198
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Book Description
Agob
Author: L. R. Verma
Publisher: Indus Publishing
ISBN: 9788173871085
Category : Science
Languages : en
Pages : 1272
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Book Description
This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.
