Fruit and Vegetable Preservation : Principles and Practices/ RP Srivastava and Sanjeev Kumar.

By:

Srivastava, R.P

Contributor(s):

Kumar, Sanjeev

Material type: Text

TextLanguage: English Publication details: New Delhi : CBS Publishers & Distributors Pvt. Ltd., 1994.Edition: 3rd rev. & enl edDescription: xx, 474 pages : tables, figures ; 24 cmISBN:

9788123924373

Subject(s):

DDC classification:

22 641.4 SRI

Contents:

1. Introduction -- 2. History of food preservation and canning industry -- 3. Scope of fruit and vegetable preservation in India -- 4. Enzymes in the food industry -- 5. Plastics in food industry -- 6. Food colors -- 7. Food additives and brominated vegetable oil (B.V.O) -- 8. Food flavours -- 9. Food spoilage -- 10. Browing reactions -- 11. fermentation (Acetic, Lactic and Alcoholic) -- 12. Principles and methods of preservation -- 13. Canning and bottling of fruits and vegetables -- 14. Fruits and vegetables drying/dehydration and concentration -- 15. Freezing of fruits and vegetables -- 16. Unfermented and fermented fruit beverages -- 17. Vinegar -- 18. Jam, jelly and marmalade -- 19. Preserve, candied and crystallized fruits and vegetables -- 20. Pickles -- 21. Chutneys and sauces/ketchups -- 22. Tomoto processing -- 23. Potato processing -- 24. Mushroom processing.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	CUTN Central Library Medicine, Technology & Management	Non-fiction	641.4 SRI (Browse shelf(Opens below))	Available		40935

This is a comprehensive book useful for the students and teachers of horticulture, food technology and home science, and a handy guide for extension workers and home scale preservation for interested individuals as well. It deals with the products prepared from various fruits and vegetables, including potatoes and mushrooms, on scientific lines as well as on home scale. For the later, matter of direct practical value has been presented.
Includes index.

1. Introduction --
2. History of food preservation and canning industry --
3. Scope of fruit and vegetable preservation in India --
4. Enzymes in the food industry --
5. Plastics in food industry --
6. Food colors --
7. Food additives and brominated vegetable oil (B.V.O) --
8. Food flavours --
9. Food spoilage --
10. Browing reactions --
11. fermentation (Acetic, Lactic and Alcoholic) --
12. Principles and methods of preservation --
13. Canning and bottling of fruits and vegetables --
14. Fruits and vegetables drying/dehydration and concentration --
15. Freezing of fruits and vegetables --
16. Unfermented and fermented fruit beverages --
17. Vinegar --
18. Jam, jelly and marmalade --
19. Preserve, candied and crystallized fruits and vegetables --
20. Pickles --
21. Chutneys and sauces/ketchups --
22. Tomoto processing --
23. Potato processing --
24. Mushroom processing.

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