Fruit and vegetable preservation : Principles and practices / by R.P. Srivastava and Sanjeev Kumar
Material type:
TextLanguage: English Publication details: New Delhi: Cbs Publishers & Distributers , 2002.Edition: 3rd rev. edDescription: 574 p. Paper BackISBN: - 9788123924373
- 644.82 SRI-F
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ST. THOMAS COLLEGE LIBRARY, PALAI | Food Processing Technology | Chemistry | 644.82 SRI-F (Browse shelf(Opens below)) | Available | 92774 |
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| 541 ARU-E Essentials of physical chemistry / | 637 SUK-O Outlines of dairy technology / | 644.82 SRI-F Fruit and vegetable preservation : Principles and practices / | 664 SAN-O Objective food science / | 664 SRI-F Food science / | 664 SUM-F Food science / |
This is a comprehensive book useful for the students and teachers of horticulture, food technology and home science, and a handy guide for extension workers and home scale preservation for interested individuals as well. It deals with the products prepared from various fruits and vegetables, including potatoes and mushrooms, on scientific lines as well as on home scale. For the latter, matter of direct practical value has been presented. Information on quality characteristics of fruits and vegetables for processing, quality control, water for fruit and vegetable processing industries, enzymes, colours, additives, flavours, plastics, browning, toxins, adulterations, etc. has also been given. Each chapter gives theoretical as well as practical information to understand the basic principles and methodology. The book contains 30 chapters in text and 16 appendices.
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