Value addition horticultural crops (15 Ergebnisse)
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Zustand: New. pp. 134.
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xiv, 342 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
Value Addition of Horticultural Crops: A Handbook for Rural Foodpreneurs
Y. Prabhabati Devi, Heikham Naresh Singh and Subhra Saikat Roy
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Hardcover. Zustand: New. Horticultural Crops, Either fresh or in processed forms, are essential for people of all ages - Infant to elderly, as they ensure a healthy living by providing vital vitamins, minerals, dietary fibre and bioactive compounds, etc. ICAR research Complex for NEH Region, Manipur Centre, Imphal has been worki…ng on processing and value addition of horticulture products for a long time. A significant number of the standardized processed products have already been transferred to a large number of rural food processors and have gained popularity among the consumers. This has given the much-needed confidence to the authors in compelling the preparation method of all developed value-added products in form of a book in order to reach a larger audience of stakeholders. The publication has 10 chapters vividly describing small-scale preservation methods and processing technique of 115 value-added products covering 45 horticultural corps. the book is expected to be on useful practical guide for rural foodpreneurs and other stakeholders related to processing of horticulture commodities.
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- Erstausgabe
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Hardcover. Zustand: New. 1st Edition. Contents: Preface. Introduction. 1. Aonla products. 2. Apple products. 3. Banana products. 4. Bamboo shoot pickle. 5. Bitter gourd products. 6. Cauliflower products. 7. Cashew nut kernel baby bits (coated). 8. Cucumber-litchi-lemon juice. 9. Dehydrated vegetables. 10. Delina chutney (chalta)…. 11. Fruits carbonated beverage and vinegar. 12. Garlic products. 13. Ginger products. 14. Grape fruit products. 15. Green chilli products. 16. Green pea products. 17. Guava products. 18. Jack fruit products. 19. Kiwi fruit products. 20. Lemon products. 21. Lime products. 22. Litchi squash. 23. Mango products. 24. Methi/coriander leaves powder. 25. Mixed fruits and spices products. 26. Mushroom products. 27. Onion products. 28. Orange products. 29. Papaya products. 30. Passion fruit products. 31. Peach and plum wine. 32. Pear products. 33. Pineapple products. 34. Plum appetizer. 35. Pomegranate products. 36. Potato products. 37. Sea buck thorn products. 38. Tapioca chips and powder. 39. Tomato products. Annexure. References.
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Zustand: New.
- Hardcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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Zustand: New. In.
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Hardcover. Zustand: New. Contents: Section 1: 1. Equipment & Machinery Used in Food Processing Units, 2. Equipments required in quality analysis laboratory, 3. Determination of Total Soluble Solids, 4. Estimation of Moisture Content, 5. Estimation of Ash Content, 6. Determination of Ph in Food Products, 7. Estimation of Titratab…le cidity, 8. Estimation of Sugars (Reducing, Non Reducing and Total Sugar), 9. Estimation of Ascorbic Acid,10. Estimation of Salt (Mohr Method), 11. Estimation of Sodium Benzoate in Food Sample, 12. Estimation of Sulphur Dioxide, 13. Canning of Fruit and Vegetables,14.Cut Out Analysis of Canned Products, 15. Preparation of Squash,16. Preparation of Cordial, 17. Ready to Serve (Rts) Drink/Sweetened Juice, 18. Preparation of Fruit Nectar, 19.Preparation of Jam, 20. Preparation of Jellies, 21.Preparation of Marmalade, 22.Preparation of Fruit Chutneys,23. Preparation of Preserve and Candies, 24. Processing of Plantation Crops, 25. Preparation of Sauces, 26. Preparation of Pickle, 27.Preparation of Vegetable Pickle, 28.Dehydration of Fruits, 29. Dehydration of Vegetables, 30.Tomato Juice, Paste and Puree, 31.Tomato Ketchup, Soup, Canned or Dehydrated Products, 32. Freezing of Fruits, 33.Freezing of Vegetables, 34.Determination of Fibres, 35. Determination of Acid and Neutral Detergent Fibres, 36. Quality Characteristics of Dried and Dehydrated Products Section 2: 1. Status and Scope of Processing and Value Addition of Fruit and Vegetables in India, 2.Food Pipe Line Losses in Post Harvest System, 3. General Principles and Methods of Food Preservation, 4. Unit Operations in Food Processing, 5. Principles and Guidelines for the Establishment of Food Processing Plants, 6. Preservation by Using Chemicals,7. Preservation by Application of Heat: Thermal Processing, 8. Canning and Bottling of Fruit and Vegetables, 9. Fruit Juice and Beverages, 10. Preservation by Using Sugar Jams, Jellies, Marmalades, 11. Preservation by Using Sugar: Preserves, Candies and Crystallised Fruits, 12. Drying and Dehydration of Fruits and Vegetables,14. Tomato and Mushroom Products, 15. Freezing of Fruits and Vegetables, 16. Processing of Plantation Crops: Coconut, Arecanut, Cashewnut, Oilpalm, Cocoa, 17. Processing of Estate Plantation Crops Rubber, Tea, Coffee, 18. Spoilage of Processed Products, 19. Quality of Fresh and Processed Products, 20. Food Laws and Regulations, Appendices, Glossary.
Management of Postharvest Diseases and Value Addition of Horticultural Crops
edited by Dinesh Singh, V. Devappa, S. Jahagirdar, H.R. Gautam and Rashmi Aggarwal
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Hardcover. Zustand: New. Contents: 1. Biodiversity, taxonomy, conservation and management of post harvest disease causing pathogens. 2. Detection and diagnosis of emerging post harvest pathogens diseases in vegetable crops. 3. Molecular variability of Colletotrichum lindemuthianum causing Anthracnose of field bean. 4. Molecular…phylogeny based characterization of Penicillium species causing post-harvest rot of fruits and vegetables in India. 5. Variability and virulence of Colletotrichum gloeosporioides causing Anthracnose of mango collected from different agro-climatic zones of Karnataka. 6. Post-harvest rots in fruits caused by Mucorlean fungi. 7. Detecting bacterial leaf spot disease in bell pepper plant using various hybrid machine learning models. 8. A deep learning based forecasting system to predict early blight disease in tomato plants. 9. Standardization of maturity indices of wild pomegranate fruits for the preparation of dried arils (anardana). 10. In-silico mining of ripening related genes for shelf-life studies in mango. 11. Post-harvest disease management in mango through pre and post-harvest treatments. 12. Pre-harvest impact of phytoplasma diseases on post-harvest quality in vegetable crops. 13. Integrated management of post-harvest diseases of fruits and vegetables. 14. Pre and post-harvest handing and disease management of Kinnow. 15. Post harvest disease management of horticultural crops under changing climatic scenario. 16. Eco-friendly approach for management of post-harvest diseases of tropical fruit: banana and papaya. 17. impact of post harvest management on tomato quality. 18. Pre and post harvest disease management of cut flowers. 19. Growers friendly pre and post-harvest management in Aswagandha. 20. Effect of storage temperature on development of potato soft rot disease cased by Erwinia carotovora subsp. carotovora and its molecular detection. The book is a compilation of 48 chapters covering diversity, diagnosis and detection of post harvest pathogens and diseases, pre-and post harvest management of diseases, mycotoxin and value addition of horticultural crops. The present book is first of its kind made a sincere attempt to gather expert latest knowledge on various dimensions of post harvest handing and management of post harvest diseases. The book will definitely serve as ready reckoner for management of post harvest of diseases and help about the value addition of horticultural produce. The book is intended for teachers and students who focus on post harvest pathology and post harvest technology in postgraduate programme. It will provide the latest know how in this field to researchers, policy makers and all other stakeholders to meet present day requirement.
- Softcover
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Taschenbuch. Zustand: Neu. Value Addition of Horticultural Crops: Recent Trends and Future Directions | Amit Baran Sharangi (u. a.) | Taschenbuch | xiv | Englisch | 2016 | Springer | EAN 9788132235651 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[…dot]com | Anbieter: preigu.
Value Addition of Horticultural Crops: Recent Trends and Future Directions
Sharangi, Amit Baran (Edited by)/ Datta, Suchand (Edited by)
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Hardcover. Zustand: Brand New. 2015 edition. 342 pages. 10.25x7.25x1.00 inches. In Stock.
- Softcover
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, dr…ying, dehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural crops. Each chapter focuses on a specific area, exploring value addition as a production/ marketing strategy driven by customer needs and preferences. But, as such, it is also a more creative field, calling for more imagination than calculated, routine work. Value is added to the particular produce item when the product is still available when the season is out and the demand for the product exceeds the available supply.Value addition is an important factor in the growth and development of the horticultural sector, both in India and around the world. But very little information is available on this particular aspect of horticulture. Albert Einstein famously said, 'Try not to become a man of success, but rather try to become a man of value.' This message is not only true for those people who want to make more of themselves, but also for those who want their creation or product in any form to excel. And it certainly applies to horticultural crops, which are extremely perishable. It is true that loss reduction is normally less costly than equivalent increases in production. The loss of fresh produce can be minimized by adopting different processing and preservation techniques to convert the fresh vegetables into suitable value-added and diversified products, which will help to reduce the market glut during harvest season. Value-added processed products are products that can be obtained from main products and by-products after some sort of processing andsubsequently marketed for an increased profit margin. Generally speaking, value-added products indicate that for the same volume of primary products, a higher price is achieved by means of processing, packing, enhancing the quality or other such methods. The integrated approach from harvesting to the delivery into the hands of the consumer, if handled properly, can add value to fresh produce on the market. But most of the fresh produce has a limited life, although it can be stored at appropriate temperature and relative humidity for the same time. If such produce is processed just after harvesting, it adds value and stabilizes the processed products for a longer time. Preparing processed products will provide more variety to consumers and improve the taste and other sensory properties of food. This will also promote their fortification with nutrients that are lacking in fresh produce. By adopting suitable methods for processing and value addition, the shelf life of fresh produce can be increased manifold, which supports their availability year-round to a wider spectrum of consumers on both the domestic and international market. With increased urbanization, rising middle class purchasing power, changing food habits and a decline in making preserved products in individual homes, there is now a higher demand for industry-made products on the domestic market. In spite of all these aspects, only 1-2.2% of the total produce is processed in developing countries, as compared to 40-83% in developed countries. The horticultural export industry offers an important source of employment for developing countries. For instance, horticulture accounts for 30% of India's agricultural GDP from 8.5% of cropped area. India is the primary producer of spices, second largest producer of fruits and vegetables and holds a prominent position with regard to most plantation crops in the world. The cultivation of horticultural crops is substantially more labor-intensiv.
- Hardcover
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, drying, d…ehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural crops. Each chapter focuses on a specific area, exploring value addition as a production/ marketing strategy driven by customer needs and preferences. But, as such, it is also a more creative field, calling for more imagination than calculated, routine work. Value is added to the particular produce item when the product is still available when the season is out and the demand for the product exceeds the available supply.Value addition is an important factor in the growth and development of the horticultural sector, both in India and around the world. But very little information is available on this particular aspect of horticulture. Albert Einstein famously said, 'Try not to become a man of success, but rather try to become a man of value.' This message is not only true for those people who want to make more of themselves, but also for those who want their creation or product in any form to excel. And it certainly applies to horticultural crops, which are extremely perishable. It is true that loss reduction is normally less costly than equivalent increases in production. The loss of fresh produce can be minimized by adopting different processing and preservation techniques to convert the fresh vegetables into suitable value-added and diversified products, which will help to reduce the market glut during harvest season. Value-added processed products are products that can be obtained from main products and by-products after some sort of processing andsubsequently marketed for an increased profit margin. Generally speaking, value-added products indicate that for the same volume of primary products, a higher price is achieved by means of processing, packing, enhancing the quality or other such methods. The integrated approach from harvesting to the delivery into the hands of the consumer, if handled properly, can add value to fresh produce on the market. But most of the fresh produce has a limited life, although it can be stored at appropriate temperature and relative humidity for the same time. If such produce is processed just after harvesting, it adds value and stabilizes the processed products for a longer time. Preparing processed products will provide more variety to consumers and improve the taste and other sensory properties of food. This will also promote their fortification with nutrients that are lacking in fresh produce. By adopting suitable methods for processing and value addition, the shelf life of fresh produce can be increased manifold, which supports their availability year-round to a wider spectrum of consumers on both the domestic and international market. With increased urbanization, rising middle class purchasing power, changing food habits and a decline in making preserved products in individual homes, there is now a higher demand for industry-made products on the domestic market. In spite of all these aspects, only 1-2.2% of the total produce is processed in developing countries, as compared to 40-83% in developed countries. The horticultural export industry offers an important source of employment for developing countries. For instance, horticulture accounts for 30% of India's agricultural GDP from 8.5% of cropped area. India is the primary producer of spices, second largest producer of fruits and vegetables and holds a prominent position with regard to most plantation crops in the world. The cultivation of horticultural crops is substantially more labor-intensiv.
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Paperback. Zustand: Brand New. reprint edition. 356 pages. 9.25x6.10x0.81 inches. In Stock.
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Paperback. Zustand: Brand New. reprint edition. 356 pages. 9.25x6.10x0.81 inches. In Stock.
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Zustand: New.
