Advances in Preservation and Processing Technologies of Fruits and Vegetables

by S Rajarathnam

ISBN: 9789351243908
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Imprint : NIPA
Year : 2021
Price : Rs. 21225.00
Biblio : 758 pages,25cm

Author Profile

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

About The Book

The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products,importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last chapter.

Table of Contents

"Foreword Preface List of Contributors Chapter-1 : Scope for Science and Technology of Fruits & Vegetables S. Rajarathnam Chapter-2 : Non-Destructive Methods in Quality Regulations of Fresh Fruits and Vegetables M.N. Keshava Prakash Chapter-3 : Radiation Preservation of Fruits and Vegetables V.B. Kudachikar Chapter-4 : Pectin : Chemistry, Properties and Applications P. Vijayanand and S.G. Kulkarni Chapter-5 : Pigments of Fruits and Vegetables : Chemistry, Technology and Food Application H.B. Sowbhagya Chapter-6 : Nutraceuticals from Fruits and Vegetables S.M. Aradhya and Policegoudra Chapter-7 : Membrane Processing for Liquid Fruits Ng. Iboyaima Singh Chapter-8 : Trends in the Development of Intermediate Moisture Foods (IMFs) from Fruits and Vegetables A.S. Chauhan and R.S. Ramteke Chapter-9 : Production Technology of Fruit and Vegetable Powders A.S. Chauhan and R.S. Ramteke Chapter-10 : Food Applications of Bamboo Shoots M.N. Rekha and R.S. Ramteke Chapter-11 : Storage and Processing of Mushrooms M.N. Shashirekha and S. Rajarathnam Chapter-12 : Product Quality as Function of Processing Conditions S. Rajarathnam Chapter-13 : Food Additives in Processed Fruit & Vegetable Products V.D. Sattigeri Chapter-14 : Packaging of Processed Fruit and Vegetable Products A.R.Indiramma and N.S. Vijayalakshmi Chapter-15 : Microbiological Safety Concerns of Fruits and Vegetables and Their Products : Status and Regulations Prema Viswanath Chapter-16 : Analytical Methods in Fruit and Vegetable Processing M.R. Vijayalakshmi and S. Rajarathnam Chapter-17 : Mushroom Nutraceuticals M.N. Shashirekha and S. Rajarathnam Chapter-18 : Biotechnological Interventions for Improvement of Banana Post Harvest Quality Bhagyalakshmi N., Manjunatha G. and Lokesh V Chapter-19 : Further Considerations in Fruit and Vegetable Technologies S. Rajarathnam"