Arti sankhla (8 risultati)

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. …

Condizione: New.

Condizione: New.

Condizione: New.

Contents Preface  I Fundamentals of food preservation 1 Concept and significance 2 Food spoilage causes and consequences 3 Principles and methods of preservation 4 Selection of fruits and vegetables for preservation 5 Food safety and standards 6 Food packaging and labelling II Preparation of preserved products 7 Dried fruits and vegetables 8 Frozen fruits and vegetables 9 Canned foods 10 Beverages squashes and syrups 11 Jams 12 Jellies 13 Marmalades 14 Sauces and ketchups 15 Chutneys 16 Pickles 17 Preserves 18 Candies glazed and crystallized fruits 19 Cereal and legume based preserved products Annexure Food Preservation Principles and Practices gives a comprehensive account of food preservation It showcases various techniques involved in processing of fruits and vegetables so as to maximize the utilization of the agricultural output It gives a systematic and detailed coverage of various aspects of preservationSection I deals with the theoretical knowledge essential to understand the art of preservation and includes chapters about importance of preservation principles and methods of preservation causes of spoilage of foods selection of fruits and vegetables etcSection II incorporates time tested and reliable recipes with necessary details of preparing preserved items like jam jelly preserves squashes pickles etcThis book approaches to the needs of students of Indian universities pursuing courses on food nutrition food science and technology dietetics This book will also be of value to the teachers researchers small scale food processing units and others having concern with the topic jacket 240 pp. figs, tables (illustratore).…

Condizione: New. pp. 252 3rd NO-PA16APR2015-KAP.

Condizione: New. pp. 252.

Condizione: New. pp. 252.