Isbn: 9789390175079 - processing, preservation and product development techniques for fruits and vegetables (17 risultati)

Condizione: New.

Condizione: New.

Hardcover. Condizione: New. Contents: 1. Introduction. 2. Present status of fruits and vegetables production. 3. Importance of fruits and vegetables in human nutrition. 4. Post-harvest losses and controls in fruits and vegetables. 5. Processed products from fruits and vegetables: status and scope. 6. Food spoilage: causes, effects and prevention. 7. Principles of processing and preservation of fruits and vegetables. 8. Processing and preservation methods of fruits and vegetables. 9. Physical methods of processing and preservation. 10. Chemical methods (use of preservatives) for processing and preservation. 11. Preservation by adding sugar (sugar based value added products). 12. Preservation with fermentation methods (fermented products). 13. Preservation with salt, oil, vinegar and chutney pickle. 14. Preservation by canning. 15. Value addition and products developed by fruits and vegetable. 16. Packaging and packaging materials. 17. Research needs for product development of fruits and vegetables. Fruits and vegetables become glut in harvesting season due to high productivity and all cannot be consumed at that time. They cannot be stored because there is scarcity of storage facilities which results high wastage of their highly perishables nature. On the other hand there is scarcity of fruits and vegetables in off season. If they are available, the market prize is very high and people can afford it and mostly common people are deprived of consuming fruits and vegetables. …

Condizione: New.

Hardcover. Condizione: New. ISBN:9789390175079.

Condizione: new.

Condizione: New. 2021. hardcover. . . . . .

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condizione: Brand New. 276 pages. 0.83x9.02x5.98 inches. In Stock.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. 2021. hardcover. . . . . . Books ship from the US and Ireland.

Condizione: New. In English.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fruits and vegetables often become plentiful during harvest season, leading to a surplus that cannot be consumed or stored due to a lack of facilities. This results in significant waste, as these items are highly perishable. On the other hand, there is often a shortage of fruits and vegetables during the off-season, with high prices making them inaccessible to many people. It is necessary to establish facilities and take preventive measures to reduce waste and increase the availability of fruits and vegetables to consumers. Special care should be taken after harvesting to minimize initial losses, as these losses begin immediately after harvesting. To reduce losses and ensure a supply of fresh fruits and vegetables during the off-season, processing and preservation techniques such as drying, fermenting, canning, freezing, preserving, and juicing can be employed by small-scale handlers. 276 pp. Englisch.…

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fruits and vegetables often become plentiful during harvest season, leading to a surplus that cannot be consumed or stored due to a lack of facilities. This results in significant waste, as these items are highly perishable. On the other hand, there is often a shortage of fruits and vegetables during the off-season, with high prices making them inaccessible to many people. It is necessary to establish facilities and take preventive measures to reduce waste and increase the availability of fruits and vegetables to consumers. Special care should be taken after harvesting to minimize initial losses, as these losses begin immediately after harvesting. To reduce losses and ensure a supply of fresh fruits and vegetables during the off-season, processing and preservation techniques such as drying, fermenting, canning, freezing, preserving, and juicing can be employed by small-scale handlers.…