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Full Description
The book addresses various subjects and dimensions, with a particular focus on the post-harvest handling and processing of fruits and vegetables, including mushrooms. It covers the scope of technology for fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, the importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals, and bio-technological interventions for improvement of banana. The book concludes with a final note on conclusions in the last chapter.
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
