Principles of Fruit Preservation
| Author | : Thomas Norman Morris |
| Publisher | : |
| Total Pages | : 232 |
| Release | : 1951 |
| Genre | : Canning and preserving |
| ISBN | : |
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Principles Of Fruit Preservation
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Fruit and Vegetable Preservation
| Author | : R.P. Srivastava |
| Publisher | : Oxford and Ibh Publishers |
| Total Pages | : 504 |
| Release | : 2017-01-30 |
| Genre | : Fruit |
| ISBN | : 9788123924373 |
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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 discusses 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.
Fruit and Vegetable Preservation
| Author | : Srivastava R. P. & Kumar Sanjeev |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2002-11-30 |
| Genre | : Fruit |
| ISBN | : 9788185860749 |
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Chapter 1 - Introduction Chapter 2 - History of Food Preservation and Canning Industry Chapter 3 - Scope of Food and Vegetable Preservation in India Chapter 4 - Enzymes in Food Industry Chapter 5 - Plastics in Food Industry Chapter 6 - Food Colours Chapter 7 - Food Additives and Brominated Vegetable Oil Chapter 8 - Food Flavours Chapter 9 - Food Soiplage Chapter 10 - Browning Reactions Chapter 11 - Fermentation (Acetic, Lactic and Alcoholic) Chapter 12- Principles and Methods of Preservation Chapter 13 - Canning and Bottling of Fruits and Vegetables Chapter 14 - Fruits and Vegetables Drying/Dehydration and Concentration Chapter 15 - Freezing of Fruits and Vegetables Chapter 16 - Unfermented and Fermented Fruit Beverages Chapter 17 - Vinegar Chapter 18 - Jam, Jelly and Marmalade Chapter 19 - Preserve, Candied and Crystallized Fruits and Chapter 21 - Chutneys and Sauces/ketchups Chapter 22 - Tomato Processing Chapter 23- Potato Processing Chapter 24 - Mushroom Processing Chapter 25 - Some other Valuable Products from Fruits and Vegetables Chapter 26 - Utilization of Fruit and Vegetable Waste Chapter 27 - Water for Fruit and Vegetable Processing Industries Chapter 28 - Quality Characteristics of Fruits and Vegetables for Processing Chapter 29 - Quality Control in Food Processing Industry Chapter 30 - Important Methods for Analysis 0f Fruits/ Vegetables and their products Appendices Subject Index
Principles of Fruit Preservation
| Author | : T. N. Morris |
| Publisher | : |
| Total Pages | : |
| Release | : 196? |
| Genre | : |
| ISBN | : |
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Fruit and Vegetable Preservation Principles and Practices
| Author | : Srivastava R. P. |
| Publisher | : |
| Total Pages | : 474 |
| Release | : 2002 |
| Genre | : |
| ISBN | : |
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Fruit And Vegetable Preservation
| Author | : R. P. Srivastava |
| Publisher | : |
| Total Pages | : 474 |
| Release | : 2005 |
| Genre | : |
| ISBN | : |
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Fruit and Vegetable Preservation Principles and Practices
| Author | : Srivastava R P. |
| Publisher | : |
| Total Pages | : |
| Release | : 1998 |
| Genre | : |
| ISBN | : |
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Principles of Fruit Preservation, Jam Making, Canning and Drying
| Author | : T. N. Morris |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1923 |
| Genre | : |
| ISBN | : |
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Principles of Fruit Preservation
| Author | : T. N. Morris |
| Publisher | : |
| Total Pages | : 198 |
| Release | : 2004-11-01 |
| Genre | : Fruit |
| ISBN | : 9788177542189 |
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Principles of Food Preservation
| Author | : Vladimír Kyzlink |
| Publisher | : Elsevier Publishing Company |
| Total Pages | : 598 |
| Release | : 1990 |
| Genre | : Technology & Engineering |
| ISBN | : 9780444988447 |
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Distributed in the East European Countries, China, Northern Korea, Cuba, Vietnam and Mongolia by SNTL, Prague, Czechoslovakia Preservation treatments of food with a poor keeping ability are expected to give protection against changes and transformations which normally affect the quality in a negative sense. This volume describes in a concise and integrated manner how physical, biochemical, microbiological and other factors play a role in food preservation. It provides detailed discussions of conditions that cause, accelerate, control or inhibit undesirable changes in food. The effects of such factors as light, temperature, moisture, oxygen, radiation, and microbes on the keeping quality of food are systematically reviewed. The book deals with the processing of fruit, vegetables, meat and eggs. Numerous techniques for preservation as well as machinery and equipment employed in food preservation are discussed. This work should be of interest to a broad audience of people working in food industry, food science departments in academia, governmental quality control agencies and the like.
