Preservation of Fruits and Vegetables By P M Kotecha

Product details

Publisher ‏: Daya Publishing House
Author : P M Kotecha, U D Chavan
Language ‏: English
Edition : Latest By Publishers
Book Cover : Hard Back
ISBN : 9789354614026

Table of Content

Preface v 1. Processing of Fruits and Vegetables: Present Scenario and Future Prospectus 1 2. Importance of Fruits and Vegetables in Human Nutrition 15 3. General Considerations for Preservation of Fruits and Vegetables 37 4. Maturity Indices and Harvesting Methods for Fruits and Vegetables 53 5. Postharvest Physiological and Biochemical Changes in Fruits 63 6. Biotechnology of Fruit Ripening 85 7. Fruits and Vegetables: Selection of Raw Materials for Processing 95 8. Technology of Storage and Packaging of Fresh Fruits and Vegetables for Extension of Shelf Life 105 9. Causes of Spoilage of Fruits and Vegetables 121 10. Methods of Reducing Deterioration in Fruits and Vegetables 133 11. General Procedures for Fruit and Vegetable Preservation 137 12. Drying and Dehydration of Fruits and Vegetables 195 13. Biocatalysts in Fruit Juice Processing 203 14. Aseptic Processing and Packagingof Fruit Juices 213 viii 15. Carbonation of Fruit Juices 223 16. Technology of Preparation of Sugar Based Value Added Products 229 17. Preparation of Ready-to-Serve Beverage from Fruits 235 18. Technology of Production of Wine from Fruit Juices 251 19. Possibilities of Exploitation of Other Fruits for Wine Making 267 20. Development of Fruit Based Whey Beverage 273 21. Development of Fruit Based Yoghurt 277 22. Advanced Methods of Fruit Processing 281 23. Sensory Evaluation of Food Products 295 24. Food Poisoning 303 25. Plant Design Layout and Machinery Requirement of Fruit Processing Industry 317 26. Equipment Cleaning and Sanitation in Fruit Processing and Handling Operations 323 27. Pack House Facilities Requirements for Fruits 337 28. Government Policies and Programmes for Development of Food Processing Industries 351 29. Food Adulteration Quality Control and Regulations 365 30. Sanitary Phytosanitary and Quarantine Requirements and Measures 403 31. Food Additives Used in Processed Food Products 407 32. Mango 419 33. Banana 433 34. Grapes 447 35. Pomegranate 455 36. Guava 471 37. Papaya 479 38. Sapota 491 39. Anola 501 40. Ber 507 41. Jamun 517 ix 42. Fig 523 43. Woodapple 533 44. Pineapple 541 45. Apple Ber 545 46. Custard Apple 549 47. Tamarind 553 48. Non-conventional Fruits 563 49. Potato 573 50. Tomato 581 51. Onion and Garlic 591 52. Sweet Potato 595 53. Peas and Beans 601 54. Green Leafy Vegetables 605 55. Recent Trends in Packaging of Food Products 615 56. Fruit and Vegetable Waste: Bioactive Compounds their Extraction and Possible Utilization 627 Glossary in Fruit and Vegetable Processing 655 References 671 Index 761