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Full Description
The present book is a culmination of the collective efforts of renowned scientists. To make the book more practical and useful, numerous textual materials along with illustrative practical exercises have been incorporated. The book has been categorized into eight distinct sections:
1. Postharvest Management of Fruits and Vegetables
2. Preservation and Processing Technology
3. Production of Health Foods
4. Fermented Foods
5. Fruits and Vegetables Waste Utilization
6. Production of Additives
7. Quality, Safety, and Marketing of Fruits and Vegetable Products
8. Practicals
Each of the chapters in the book covers various aspects of the subject matter, such as postharvest losses, loss reduction technology, handling, maturity indices, postharvest treatments, fruit and vegetable processing aspects, juice processing, drying, extrusion cooking, osmotic dehydration, technology for production of mushroom products, technology for production of health foods, indigenously fermented food products, flavor production technology, fermentation technology for wine production, lactic fermented beverages, latest techniques of analysis, application of enzymes in food processing, biotechnology in food processing, juice concentration technology, sensory evaluation of food, processing waste utilization technology, oil extraction methodology, ready-to-eat product preparation, confectionary preparation, quality assurance, food safety and standard authority of India, project preparation, e-marketing of processed products, and many more.
In summary, the book provides comprehensive coverage of various topics related to handling, packaging, processing, and preservation of fruits and vegetables, making it an essential resource for everyone in the field.
Contents
1.Introduction,
2.Postharvest Management of Fruits and Vegetables,
3.Harvest Indices, Maturity and Post-harvest Qualityof Fruits and Vegetables,
4.Recent Trends in Harvesting, Grading and Packaging ofFruits and Vegetables,
5.Postharvest Handling and Storage of Fruits and Vegetables,
6.Storage Systems for Fruits and Vegetables: A PracticalApproach,
7.Postharvest Management and Value Addition of Vegetables,
8. Fruits and Vegetables Preservation and Processing:An Overview,
9. Preservation of Fruits and Vegetables,
10. Thermal Processing: Preservation by Application of Heat,
11. Recent Advances in Drying and Dehydration ofFruits and Vegetables,
12. Concentration of Fruit and Vegetable Juices: Conceptsand Trends,
13. Technology for the Production of Preserves, CandiesLeathers and Toffee,
14. Development of Technology for Drying of Chilgoza Nut,
15. Development of Value Added Products fromWild Pomegranate,
16. Minimal Processing of Fruits and Vegetables,
17. Mushroom Processing and Value Addition,
18. Emerging Technologies in Food Processing,
19. Low Calorie Health Foods and Nutraceuticals fromFruits and Vegetables,
20. Lactic Acid Fermentation of Food: BiopreservationHealth Benefits and Bacteriocins,
21. Pre and Probiotic Foods with Special Reference to Fruitsand Vegetables: Health Benefits and Market Potential,
22.Traditional Fermented Foods: Present Status andFuture Strategies,
23. Fermentation in Food Preservation,
24. Technological Interventions in Vegetable Fermentation,
25. Importance, Nutritive Value, Role, Present Status andFuture Strategies in Fruit Wines in India,
26. Wine Preparation Technology,
27. Utilization of Wild Fruits for Wine and Brandy Production
28. New Approaches and Future Strategies in OenologyAn Overview,
29. Value Added Products from Fruit and Vegetable Waste,
30. Production of Value Added Products by Solid StateFermentation of Apple Pomace,
31. Technological Interventions for Extraction and ValueAddition of Kernel Oils from Stone Fruit ,
32. Developments in Food Additives in Fruit and Vegetable Products,
33. Enzymes in Fruits and Vegetables Processing,
34. Production of Biocolours,
35. Microbial Production of Natural Flavours,
36. Biotechnological Interventions in Fruit and Vegetable Processing,
37. Bioplastics in Food Packaging,
38. Sensory Evaluation of Food,
39. Flavour in Sensory Science: Role, Chemistry, Interactions,Profiling, Electronic Nose and its Applications in Food,
40. Non-Destructive Methods of Quality Evaluation in Fruits and Vegetables,
41. Toxins and Anti-Nutritional Factors in Food Processing,
42. Marketing Strategies for Processed Products,
43. Preparation of Ready-to-Serve (RTS) Drink and Squash from Fruits,
44. Preparation of Mushroom Products,
45. Processing of Papaya Chutney and Apple and Plum Toffee,
46. Minimum Processing of Vegetable,
47. Extraction of Oil from Stone Fruits,
48. Evaluation of Fruit Wines
