A Practical Guide to Food Preservation - Rilegato

Name: A Practical Guide to Food Preservation
ISBN: 9788183213073

9788183213073: A Practical Guide to Food Preservation

Rilegato

ISBN 10: 8183213073 ISBN 13: 9788183213073

Vedi tutte le copie di questa edizione con ISBN

0 Usato

4 Nuovo

Da: EUR 4,60

Dettagli dell'edizione

Lingua: Inglese
ISBN 10: 8183213073
ISBN 13: 9788183213073
Rilegatura: Tapa dura
Contatto del produttore: non disponibile
Persona responsabile: non disponibile

Risultati della ricerca per A Practical Guide to Food Preservation

Foto dell'editore

A Practical Guide to Food Preservation

Arti Sankhla, Renu Mogra and Prachi Avinash

Editore: Agrotech Publishing Academy, 2014

ISBN 10: 8183213073 ISBN 13: 9788183213073

Nuovo Rilegato

Da: Vedams eBooks (P) Ltd, New Delhi, India

Valutazione del venditore 4 su 5 stelle

Hardcover. Condizione: New. Contents: Preface. 1. Scope and Importance of Fruit and Vegetable Preservation in India. 2. Cause of Food Spoilage. 3. Principles and Methods of Preservation. 4. Selection of Fruits and Vegetables. 5. Drying. 6. Freezing. 7. Canning. 8. Jelly. 9. Jam. 10. Marmalades. 11. Pickles. 12. Squashes and Syrups. 13. Sauces and Ketchups. 14. Chutneys. 15. Preserves. 16. Candies, Glazed and crystallized Fruits. 17. Cereal and Legume Preparations. Annexure. "A Practical Guide to FOOD PRESERVATION" is a manual intended to serve as a guide for preservation of fruits and vegetables through appropriate, practical, cost-effective and safe strategies, minimizing the risk of damaging food and this maximizing the utilization of agricultural outputs. The book dissects the exact mode or mechanism involved in each method of preservation by highlighting the effects on food properties. This manual begins with an overview of scope and importance of food preservation, cause of spoilage, principles and methods of preservation, selection of fruits and vegetables, etc. The chapters following have an extensive description of systematic, step-by-step and detailed preservation techniques. It also details methods of physical manipulation involving freezing and drying of fruits and vegetables. The recipes incorporated for preparation of jam, jelly, preserves, pickles, squashes, candies etc. are time tested and reliable. Containing fundamental and practical aspects of preservation techniques, this guide will help in understanding and learning how to process vegetables ands fruits, how one can use them, why failure in preservation may occur and how these failures may be avoided. It approaches to the needs of students of the Indian universities pursing courses on food, nutrition, food science and technology, dietetics. This manual is also of value to the teachers, researchers, small scale food processing units and others having concern with the field. Codice articolo 112083

Contatta il venditore