Author: Maria Gloria Lobo
Publisher: John Wiley & Sons
ISBN: 1118967380
Category : Technology & Engineering
Languages : en
Pages : 271
Get Book Here
Book Description
Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Author: Monique Simmonds
Publisher: Academic Press
ISBN: 0124080642
Category : Technology & Engineering
Languages : en
Pages : 798
Get Book Here
Book Description
Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points. - Presents the botanical aspects and composition of both traditional and modern plants, including in-depth insight into current research, and overall summary points for each fruit for consistent comparison and ease of reference - Provides important information in the consideration of preservation, transference, or re-introduction of historical/traditional cultivars into current crop science - Provides details on compositional and sensory parameters, from aroma and taste to micro- and macronutrients - Includes data on nutraceuticals and novel components that have proven to impact on, or be important in, food quality, storage, processing, storage, and marketing
Author: Jules Janick
Publisher: CABI
ISBN: 0851996388
Category : Technology & Engineering
Languages : en
Pages : 992
Get Book Here
Book Description
Ever wanted to know the genus name for a coconut? Intended for all your research needs, this encyclopedia is a comprehensive collection of information on temperate and tropical fruit and nut crops. Entries are grouped alphabetically by family and then by species, making it easy to find the information you need. Coverage includes palms and cacti as well as vegetable fruits of Solanaceae and Curcurbitacea. This book not only deals with the horticulture of the fruit and nut crops but also discusses the botany, making it a useful tool for anyone from scientists to gardeners and fruit hobbyists.
Author: W.T. Brannt
Publisher: Рипол Классик
ISBN: 5873397317
Category : History
Languages : en
Pages : 571
Get Book Here
Book Description
The Techno-chemical receipt book : containing several thousand receipts and processes, covering the latest, most important and most useful discoveries in chemical technology and their practical application in the arts and industries.
Author: The Picayune
Publisher: Courier Corporation
ISBN: 0486423247
Category : Cooking
Languages : en
Pages : 466
Get Book Here
Book Description
Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes.
Author: H. Panda
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 938103902X
Category : Cooking
Languages : en
Pages : 728
Get Book Here
Book Description
Wine is the most loved beverage across the world and a popular accompaniment with food. The popularity of wine in India has started growing rapidly. Wine is the fermented product of the grape. Because crushed grapes contain all that is needed to create wine, ancient wine producers simply allowed nature to take its course. As time went on, people realized that by intervening at certain times, they could make a wine with more predictable characteristics. Grape cultivation is one of the most remunerative farming enterprises in India. Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, vinegar. Delicate wine grapes are generally produced in frost free and moderate temperature environments. Thousands of grape varieties are grown all over the world; the wine grape varieties represent only a fraction of them. The colour, size, phenolic distribution and acidity of grapes give each wine its own characteristic. Wine quality is affected by the factors such as soil, climate, viticulture and wine making techniques. Wine quality is dictated mainly by the grapevines, not by the winemaker. Wine must be slightly aged to be drinkable. Grape production, linked with wine processing has provided the much-needed impetus for the growth of the wine industry. Indian government plays a crucial role in the current phase of Indian wine industry, supporting the current momentum amongst others through financial assistance and market protection. Gradual reduction of import duty levels will no doubt lead to increasing competition through imports, but will on the longer term result in a competitive industry that is able to export its top quality products to overseas markets. Some of the fundamentals of the book are wine quality, mold and mold complexes associated with grapes, grape aroma components, soluble solids in winemaking, the molds and yeasts of grapes and wine molds, yeasts of grapes and wine, by-products of fermentation, chemistry of fermentation and composition of wines, outline of red wine making, stuck wines, white table wine, sparkling wine, vermouth and flavoured wines, cider and apple wine, plum wines in Europe, berry wines in pacific coast states, cherry and plum wines in pacific coast states, pomegranate wine from concord grapes, pineapple wine, pear wine, wine from oranges, grapefruit wine, wine from dried fruits, Swiss research on fruit juice fermentation honey wine (mead), etc. This book provides a complete detail on all aspects of Wine production like describe the varieties of wine available, its manufacturing process, bottling and storage of wine, quality control in wine making and many more. It is hoped that this book will be very resourceful to all its readers, students, scientists, technocrats, existing industries, new entrepreneurs and all those who are related to wine making. TAGS Alcohol Wine Production from Grape Juice, Beginners Guide to Wine Making, Business guidance for Wine Production, Business plan for winery startup, Dessert Wines Production, Dessert Wines, Fermentation and composition of wines, Fermentation and wine making, Fermentation in winemaking, Fruit Wine Industry Production, Fruit Wine Industry, Fruit Wine Production, Grape wine making process, Grapes to Wine, Home Made Grape Wine, How is Red Wine Made?, How is White Wine Made?, How Sparkling Wine Is Made, How to make flavoured wines, How to Make Fruit Wine, How to Make Vermouth, How to make wine from grape juice, How to Make Wine from Grapes, How to make wine yeast, How to produce wine from grapes, How to start a successful Wine Production business, How to start a wine business, How to Start a Wine Production Business, How to Start a Wine Production industry?, How to start a wine store, How to start wine factory in India, How to Start Wine Making Business, How to Start Wine Production Industry in India, How to Start Winery Business, How to start your own wine business, How to Start Your Own Winery Business, How White Wines Are Made, How wine is made, Indian Wine Industry, Making Wine from Grapes, Making Wine, Most Profitable Wine Production Business Ideas, New small scale ideas in Wine Production industry, Opening a wine shop business plan, Port Production, Port, Sherry, Fortified & Dessert Wines, Production of wine by fermentation, Profitable Small Scale Wine Production, Red wine making process, Red Wine Production, Science and Technology of Fruit Wine Production, Science and technology of wine making, Setting up and opening your Winery Business, Setting up of Wine Production Units, Small scale Commercial Wine making, Small scale Wine production line, Sparkling wine production, Start Up India, Stand Up India, Starting a Wine Business, Starting a Wine Production Business, Starting a winery, Start-up Business Plan for Wine Production, Startup Project for Wine Production, Sweet wine Production, White wine making process, Wine and Grape Industry, Wine Based Small Scale Industries Projects, Wine business ideas, Wine business plan sample, Wine For Beginners Making of Wine: Fermentation, Wine Making Business, Wine making machine factory, Wine Making Process: How to Make Wine, Wine Making Small Business Manufacturing, Wine manufacturing, Wine production (process of wine making), Wine Production Industry in India, Wine production process, Wine production, Winemaking business, Winemaking Process, Winery business plan India, Winery Business Plans & Feasibility Studies, Winery Business, Winery Start up Profile, Yeast and biochemistry of ethanol fermentation, Yeast in winemaking
Author: Gianna Valli Berti
Author: Denise J. Howard
Author: William Theodore Brannt
Author: Gianna Valli Berti
Author: 