Advances in Preservation and Processing Technologies of Fruits and Vegetables (Hardback, S. Rajarathnam & R.S. Ramteke)

The book addresses various subjects and dimensions, with a particular focus on the post-harvest handling and processing of fruits and vegetables, including mushrooms. It covers the scope of technology for fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, the importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals, and bio-technological interventions for improvement of banana. The book concludes with a final note on conclusions in the last chapter.

Content

1: Scope for Science and Technology of Fruits & Vegetablesby S. Rajarathnam 2: Non-Destructive Methods in Quality Regulations of Fresh Fruits and Vegetablesby M.N. Keshava Prakash 3: Radiation Preservation of Fruits and Vegetablesby V.B. Kudachikar 4: Pectin: Chemistry, Properties and Applicationsby P. Vijayanand and S.G. Kulkarni 5: Pigments of Fruits and Vegetables: Chemistry, Technology and Food Applicationsby H.B. Sowbhagya 6: Nutraceuticals from Fruits and Vegetablesby S.M. Aradhya and Policegoudra 7: Membrane Processing for Liquid Fruitsby Ng. Iboyaima Singh 8: Trends in the Development of Intermediate Moisture Foods (IMFs) from Fruits and Vegetablesby A.S. Chauhan and R.S. Ramteke 9: Production Technology of Fruit and Vegetable Powdersby A.S. Chauhan and R.S. Ramteke 10: Food Applications of Bamboo Shootsby M.N. Rekha and R.S. Ramteke 11: Storage and Processing of Mushroomsby M.N. Shashirekha and S. Rajarathnam 12: Product Quality as Function of Processing Conditionsby S. Rajarathnam 13: Food Additives in Processed Fruit and Vegetable Productsby V.D. Sattigeri 14: Packaging of Processed Fruit and Vegetable Productsby A.R.Indiramma and N.S. Vijayalakshmi 15: Microbiological Safety Concerns of Fruits and Vegetables and Their Products: Status and Regulationsby Prema Vishwanath 16: Analytical Methods in Fruit and Vegetable Processingby M.R. Vijayalakshmi and S. Rajarathnam 17: Mushroom Nutraceuticalsby M.N. Shashirekha and S. Rajarathnam 18: Biotechnological Interventions for Improvement of Banana Post Harvest Qualityby Bhagyalakshmi N., Manjunatha G. and Lokesh V