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Advances In Preservation And Processing Technologies Of Fruits And Vegetables

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We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the firm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly five decades have developed a customer centric and value-based company.

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Product details
Advances In Preservation And Processing Technologies Of Fruits And Vegetables

Additional Information

Mushrooms and bamboo sit alongside fruits and vegetables in this book, which treats post-harvest handling and processing broadly across 19 chapters on fruits, vegetables and mushrooms.
Quality is a recurring thread: non-destructive methods to evaluate fresh quality, the influence of process conditions on product quality, microbiological safety concerns and the relevant analytical methods. Preservation and processing are covered through radiation preservation, membrane processing of liquid fruits, and dehydrated and intermediate moisture products. The chemistry of pectin and pigments and their applications, nutraceutical compounds, food additives in product preparation and packaging aspects broaden the technical base.
Specialist chapters address bamboo and mushrooms as food, mushroom nutraceuticals, and biotechnological interventions for improving banana, before a final chapter draws conclusions. S. Rajarathnam and R.S. Ramteke are the authors. Institutes can order copies in bulk.

Frequently Asked Questions

Q: How many chapters does the book contain?
A: 19 chapters.
Q: Does it cover mushrooms?
A: Yes, including mushrooms and bamboo as food and mushroom nutraceuticals.
Q: Which preservation methods are covered?
A: Radiation preservation, membrane processing of liquid fruits, and dehydrated and intermediate moisture products, along with packaging and food additives.
Description provided by Nipa Genx Electronic Resources & Solutions.

Advances In Preservation And Processing Technologies Of Fruits And Vegetables

S. Rajarathnam & R.S. Ramteke

9789380235523

9380235526

Hardback

English

758

2011

NIPA

Food Processing, Fruit Science, Horticultural Sciences, Postharvest Processing, Preservation and Packaging

Specifications
Product Type
Book
Book Title
ADVANCES IN PRESERVATION AND PROCESSING TECHNOLOGIES OF FRUITS AND VEGETABLES
Authored/Edited/Compiled By
S. Rajarathnam & R.S. Ramteke
ISBN
9789380235523
ISBN 10
9380235526
Language
English
Imprint
NIPA
Year
2011
Binding
Hardback
Pages
758
Series Name
N/A
Volume
N/A
MOQ
1
Product Category
Books and Stationery > Books and Publications > Books
Subject
Food Processing Preservation and Packaging; Food Science and Technology; Fruit Science; Horticultural Sciences; Postharvest Processing Presrvation and Packaging
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Category
Food Science and Technology Books
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Origin
India
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Lead time
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Frequently asked by buyers
What subjects does this book cover?

It focuses on post-harvest handling and processing of fruits and vegetables, including mushrooms, along with non-destructive quality evaluation, radiation preservation, pectin and pigment chemistry, nutraceuticals, membrane processing, dehydration, packaging, microbiological safety, and analytical methods.

Is this book suitable for institutional or library procurement?

Yes. It is a 758-page hardback technical reference in English, making it suitable for libraries, universities, research institutions, and professional food science collections.

What is the ISBN for this title?

The ISBN is 9789380235523 and the ISBN-10 is 9380235526.

Who are the authors or editors of the book?

The book is authored/edited/compiled by S. Rajarathnam and R.S. Ramteke.

What is the binding format?

It is available in hardback binding.

Which industries or departments would use this book?

It is relevant for food processing, fruit science, horticultural sciences, postharvest processing, preservation and packaging, community science, and food science and technology departments.

What is the minimum order quantity?

The minimum order quantity is 1, so it can be purchased as a single copy or in bulk.

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Advances In Preservation And Processing Technologies Of Fruits And Vegetables
Advances In Preservation And Processing Technologies Of Fruits And Vegetables
₹ 306.00 /unit