Advances in Preservation and Processing Technologies of Fruits and Vegetables

AvSomasundaram Rajarathnam,Ramesh Shyam Ramteke

Häftad, Engelska, 2011

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2011-01-15
Mått:493 x 235 x 15 mm
Vikt:1 600 g
Format:Häftad
Språk:Engelska
Antal sidor:758
Förlag:New India Publishing Agency
ISBN:9788196075484

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Somasundaram Rajarathnam, Head of the Department; Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore - 570 020, Karnataka, India.Ramesh Shyam Ramteke, Scientist - G, Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore - 570 020, Karnataka, India.

Innehållsförteckning

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