Handbook of fruit processing technologies / [edited by] Arvind Kumar.

Contributor(s):

Kumar, Arvind [editor]

Material type: Text

TextLanguage: English Publication details: New Delhi : Wisdom Press, 2016.Description: 258 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789383318186 (hardback)

Subject(s):

LOC classification:

TP440 H19 2016

Contents:

Introduction -- Fruit processing technology -- Preservation Technologies of fruit -- Technology of semi-processed fruit -- Heat preservation and processing of fruit -- Pasteurization process -- Consumption of processed food products -- Fruit cultivation

Summary: “Fruits are an important source of energy for human beings but they are perishable items. Hence, since many years, various products are made from juice of fruits so that they can be consumed during off season as well. Prodooucts like jam, jelly, squash, etc. are made from fruits since long. With the advent of technology and preservatives, shelf life of such products has gone up and they can be preserved for many months with proper processing and packing. New processing technologies are under investigation and development as the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value is rising. This book presents a wide range of information on fruits processing and covers traditional as well as the advances made in recent years to improve final product quality.”--Back cover

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS TP440 H19 2016 (Browse shelf(Opens below))		Room use only	77484		00077684

Includes index.

“Fruits are an important source of energy for human beings but they are perishable items. Hence, since many years, various products are made from juice of fruits so that they can be consumed during off season as well. Prodooucts like jam, jelly, squash, etc. are made from fruits since long. With the advent of technology and preservatives, shelf life of such products has gone up and they can be preserved for many months with proper processing and packing. New processing technologies are under investigation and development as the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value is rising. This book presents a wide range of information on fruits processing and covers traditional as well as the advances made in recent years to improve final product quality.”--Back cover

Fund 164 SERV Enterprises Purchased 11-09-2017 77484 NEJ PHP 2504.00 2017-10-1040 2017-1-0745

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