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Fruits and vegetables preservation: principles and practices/ R.P. Srivastava,Sanjeev Kumar

By: Srivastava, R.PContributor(s): Kumar, SanjeevMaterial type: Text

TextPublication details: New Delhi : CBS Publishers, 2014Edition: 3rd. rev. enl. edDescription: 474p. : 24cmISBN: 9788123924373Subject(s): Fruit -- Preservation | Vegetable preservationDDC classification: 664.88

Contents:

Introduction -- History of food preservation and canning industry -- Scope of fruit and vegetable preservation in India -- Enzymes in the food industry -- Plastics in food industry -- Food colors -- Food additives and brominated vegetable oil (B.V.O) -- Food flavours -- Food spoilage -- Browing reactions -- fermentation (Acetic, Lactic and Alcoholic) -- Principles and methods of preservation -- Canning and bottling of fruits and vegetables -- Fruits and vegetables drying/dehydration and concentration -- Freezing of fruits and vegetables -- Unfermented and fermented fruit beverages -- Vinegar -- Jam, jelly and marmalade -- Preserve, candied and crystallized fruits and vegetables -- Pickles -- Chutneys and sauces/ketchups -- Tomoto processing -- Potato processing -- Mushroom processing.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
General Books	Central Library, Sikkim University General Book Section	664.88 SRI/F (Browse shelf(Opens below))	Available		P39282

Total holds: 0

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Previous	664.805 ESK/Q Quality and preservation of vegetables/	664.80521 SIN/P Potato chemistry and teacnology/	664.80711 FUN/R Raspberries: crop production science In horticulture.No(23)/	664.88 SRI/F Fruits and vegetables preservation: principles and practices/	664.94 WOR/C Code of pratice for fish and fishery products/	665.37 ALO/P Production and technology of bio-diesel: seeding a change/	665.776 KHO/B Biogas technology towards sustainable development	Next

Includes index.

Introduction --
History of food preservation and canning industry --
Scope of fruit and vegetable preservation in India --
Enzymes in the food industry --
Plastics in food industry --
Food colors --
Food additives and brominated vegetable oil (B.V.O) --
Food flavours --
Food spoilage --
Browing reactions --
fermentation (Acetic, Lactic and Alcoholic) --
Principles and methods of preservation --
Canning and bottling of fruits and vegetables --
Fruits and vegetables drying/dehydration and concentration --
Freezing of fruits and vegetables --
Unfermented and fermented fruit beverages --
Vinegar --
Jam, jelly and marmalade --
Preserve, candied and crystallized fruits and vegetables --
Pickles --
Chutneys and sauces/ketchups --
Tomoto processing --
Potato processing --
Mushroom processing.

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