Handbook on Fruits Vegetables and Food Processing with Canning and Preservation
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PRODUCT DETAILS
Book ID : 26087
ISBN-10 : 81-7833-083-0 / 8178330830
Place
of Publication :
Delhi
Year
of Publication :
2007
Edition : (Second Edition)
Language : English
xviii, 622p., 22 cm.
CONTENTS
CONTENTS:- 1. Characteristics of the Food Industry; 2. Food Quality Assurance; 3. Quality Factors in Foods; 4. Preserve, Candied and Crystallized Fruits and Vegetables; 5. Food Preservation by Fermentation; 6. Chemical Preservation of Foods; 7. Cold Preservation and Processing; 8. Heat Preservation and Processing; 9. Food Pickling and Curing; 10. Food Preservation by Drying; 11. Food Preservation by Canning; 12. Pickles; 13. Chutneys and Sauces/Ketchups; 14. Mushroom Processing; 15. Tomato Processing; 16. Jam, Jelly and Marmalade; 17. Freezing of Fruits and Vegetables; 18. Vinegar; 19. Drying and Dehydration of Fruits and Vegetables; 20. The Canning Process; 21. Food Freezing; 22. Cookie and Cracker Production Technology; 23. Snack Foods; 24. Breakfast Cereals; 25. Canned Meat Formulations; 26. Cured or Smoked Meats; 27. Sausage Formulations; 28. Processing of Rice; 29. Creaming, Emulsions, and Emulsifiers; 30. Principles of Food Packaging; Directory Section.
DESCRIPTION
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. The present book covers the processing of various types of fruits, vegetables and other food products. Apart from this Canning and Preservation processes are also included in this book with other comprehensive details.