Fruit vegetable preservation (12 Ergebnisse)
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Zustand: New. pp. iv + 232.
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Zustand: New. pp. 496.
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Zustand: New. pp. 351 Illus.
- Softcover
- Internationale Ausgabe
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Zustand: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed… on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.
- Softcover
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Contents 1 Preservation of fruit and vegetables 2 Microbial safety of pickled fruits and vegetables and hurdle technology 3 Storing vegetables and fruits at home 4 Fresh fruits and vegetables 5 Microbiological analysis of fresh vegetables and fruits and effect of anti-microbial load 6 Preservation of fruit and vegetables at free…zing temperatures 7 Types of food preservation in the 19th century 8 Food preservation in rural India 9 Surface decontamination of fruits and vegetables eaten raw 10 Quality preservation of stored dry fruit by carbon dioxide enriched atmospheres 11 Fruit and vegetable sector export strategy 12 Challenges of limiting pesticide residues in fresh vegetables the Indian experience 13 Nutritional comparison of fresh frozen and canned fruits and vegetables 14 Practical guide fruits and vegetables processing in developing countries 15 Agricultural diversification and the fruits and vegetables subsector Bibliography IndexAll living creatures including humans depend on nature for their food Humans are not only hunters and gatherers but also farmers We live from hunting and fishing agriculture and animal husbandry Most of our food consists of agricultural products which are usually seasonal and spoil quickly To make food available throughout the year humans have developed methods to prolong the storage life of products to preserve them The rotting process can be postponed by adding preservatives optimizing storage conditions or applying modern techniques The last option will not be discussed in this Agrodok This booklet focuses on the traditional preservation methods still commonly used in developing countries for fruits and vegetables Fruits and vegetables provide an abundant and inexpensive source of energy body-building nutrients vitamins and minerals Their nutritional value is highest when they are fresh but it is not always possible to consume them immediately jacket 232 pp.
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Zustand: New. pp. xiv + 485 Figures, Illus.
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Zustand: New. pp. viii + 304 Figures, Illus.
Verlag: Engineers India Research Institute
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Zustand: New.
Verlag: Government of Punjab
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Zustand: New. pp. iv + 24.
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- Erstausgabe
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Hardcover. Zustand: New. 1st Edition. 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 w…aste. 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. (jacket).
Verlag: Engineers India Research Institute, 2017
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Soft cover. Zustand: New. 1st Edition. The book covers Food Safety Guidelines, Halal Certification, Artificial Sweetened Flavoured Milk, Banana Wine, Banana Processing and Waste Utilization, Canning of Fruit and Vegetable, Ber (Indian Jujube) Dehydration, Drying and Dehydration of Fruit and Vegetables, Fruit Beverages (Fruit Jui…ces, Squashes, Syrups etc.), Pickles Manufacturing with Formulations, Ginger Paste, Kheer from Dairy Milk and Soyamilk, Leaf Protein Concentrates, Maize Processing, Mushroom Processing & Dehydration, Orange Juice Beverage, Processing of Peach Appetizer, Preparation of Pineapple Powder, Preparation of Banana Toffee, Potato Chips, Retort Processed Poppy Seeds (Khus Khus Payasam), Radiation Processing Technology for Food Safety, Shelflife of Sugarcane Syrup, Sweet Orange for Ready for Serve Beverage, Stevia-A Natural Sweetner, Seafood Industry, Technology of Value Added Products, Technology of Processing Pulses (Dall Mill), Seabuckthorn Processing, Technology of Processing Maize, Vegetable Crops Processing, Jamun Processing (Jamun Pulp, Beverages etc.), Milk Processing Plant (Ultra High Temperature). (jacket).
