Industrial Processing of Fruits and Vegetables
by JV Patil, U D Chavan
ISBN: 9788170358787
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Imprint : DAYA
Year : 2021
Price : Rs. 17995.00
Biblio : xiv+570p., 12 col. plts.,figs., tabls.,ind., 25 cm
Author Profile
Dr. U.D. Chavan obtained his B. Sc. and M. Sc. (Agri. In Biochemistry) degrees from Mahatma Phule Krishi Vidyapeeth, Rahuri in 1985 and 1987 respectively. He received his Ph. D. degree in Food Science From Memorial University of Newfoundland St. John’s Canada in 1999. Now he is working as a Senior Cereal Food Technologist in the Department of Food Science and Technology at Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist, Ahmednagar, Maharashtra. <BR> Dr. J.V. Patil obtained his B.Sc., M.Sc., and
About The Book
The postharvest losses of fruits and vegetables in India vary from 20-30 per cent of the production. If these losses are controlled by using postharvest management and processing technology, the supplies of fresh fruits and vegetables will be increased to the extent of their existing losses. This will help to increase the per capita availability of fruits and vegetables. <BR> In this book total 50 fruits and vegetables crops, 57 chapters, 51 photographs (equipments and Product) and their process
Table of Contents
Acknowledgement v <BR> Foreword vii <BR> Preface ix <BR> 1. Fruits and Vegetables in Human Nutrition 1 <BR> 2. Principles of Preservation of Fruits and Vegetables 5 <BR> 3. Raw Material for Processing 9 <BR> 4. Aonla 15 <BR> 5. Apple 30 <BR> 6. Apricot 38 <BR> 7. Bael 41 <BR> 8. Banana 46 <BR> 9. Barley 54 <BR> 10. Ber 60 <BR> 11. Cashewnut 72 <BR> 12. Citrus Fruits 76 <BR> 13. Coconut 88 <BR> 14. Custard Apple 94 <BR> 15. Fig 100 <BR> 16. Grape 106 <BR> 17. Guava 125 <BR> 18. Jackfruit 133 <BR>
