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Full Description
The book comprises 19 chapters that cover a variety of subjects and dimensions, with a specific focus on post-harvest handling and processing of fruits and vegetables, including mushrooms. The book emphasizes the applicability of technology in this field, and explores non-destructive methods for evaluating fresh quality, as well as radiation preservation, pectin and pigment chemistry, and their practical applications. Additionally, the book delves into the nutraceutical compounds found in fruits and vegetables, membrane processing of liquid fruits, dehydrated and intermediate moisture products, the significance of bamboo and mushrooms as food, and the impact of process conditions on product quality. The book also discusses food additives, packaging considerations, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals, and bio-technological interventions to improve bananas. The book concludes with a summary of the key findings and conclusions.
Contents
1: Scope for Science and Technology of Fruits & Vegetables by S. Rajarathnam
2: Non-Destructive Methods in Quality Regulations of Fresh Fruits and Vegetables by M.N. Keshava Prakash
3: Radiation Preservation of Fruits and Vegetables by V.B. Kudachikar
4: Pectin: Chemistry, Properties and Applications by P. Vijayanand and S.G. Kulkarni
5: Pigments of Fruits and Vegetables: Chemistry, Technology and Food Applications by H.B. Sowbhagya
6: Nutraceuticals from Fruits and Vegetables by S.M. Aradhya and Policegoudra
7: Membrane Processing for Liquid Fruits by Ng. Iboyaima Singh
8: Trends in the Development of Intermediate Moisture Foods (IMFs) from Fruits and Vegetables by A.S. Chauhan and R.S. Ramteke
9: Production Technology of Fruit and Vegetable Powders by A.S. Chauhan and R.S. Ramteke
10: Food Applications of Bamboo Shoots by M.N. Rekha and R.S. Ramteke
11: Storage and Processing of Mushrooms by M.N. Shashirekha and S. Rajarathnam
12: Product Quality as Function of Processing Conditions by S. Rajarathnam
13: Food Additives in Processed Fruit and Vegetable Products by V.D. Sattigeri
14: Packaging of Processed Fruit and Vegetable Products by A.R.Indiramma and N.S. Vijayalakshmi
15: Microbiological Safety Concerns of Fruits and Vegetables and Their Products: Status and Regulations by Prema Vishwanath
16: Analytical Methods in Fruit and Vegetable Processing by M.R. Vijayalakshmi and S. Rajarathnam
17: Mushroom Nutraceuticals by M.N. Shashirekha and S. Rajarathnam
18: Biotechnological Interventions for Improvement of Banana Post Harvest Quality by Bhagyalakshmi N., Manjunatha G. and Lokesh V
