The textbook, Postharvest Management and Processing of Fruits and Vegetables, has been composed in lucid and concise language to serve as a comprehensive guide for both educators and students.
The book has been meticulously organized into four distinct sections. The first section, Part I, covers Postharvest Physiology, while the second section, Part II, delves into Management and Processing. The third section, Part III, explores Novel Technologies, and the final section, Part IV, presents a collection of Objective Questions.
In addition to the aforementioned sections, the book also includes a brief introduction and foundational knowledge on contemporary topics such as extrusion, irradiation, ohmic heating, microwave processing, and dielectric heating, as well as pulsed electric fields, magnetic fields, pulsed light treatment, high-pressure processing, ultrasound, linear induction electron accelerator, minimal processing, hurdle technology, designer foods and nutraceuticals, genetically modified foods, GAP and GMP, and HACCP. Furthermore, the book also provides a collection of frequently asked objective questions that are pertinent to various competitive examinations.
Overall, this book would be an invaluable resource for students, researchers, educators, and anyone with a keen interest in the subject matter.
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Verlagsort
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ISBN-13
978-93-80235-20-2 (9789380235202)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Satish Kumar Sharma, Professor, Department of Horticulture, G.B.University of Agriculture and Technology, Sant Udham Singh Nagar, Pantnagar, Uttarakhand, India. Formerly: Senior Scientist, ICAR Central Institute of Postharvest Engineering and Technology (ICAR) Ludhiana 141 001, Punjab, India.
Section - I. Postharvest physiology
1. Maturity and ripening
2. Insect Infestation and Losses in Storage
3. Quality management for fresh marketing
4. Storage of fruits and vegetables
Section - II. Management and processing
5. Packaging of fresh and processed food products
6. General principles and methods of food preservation
7. Tomato products
8. Pickles, fruit chutney and sauces
9. Jam, Jelly, marmalade and preserve
10. Canning of fruits and vegetables
11. Drying and dehydration
12. Low temperature preservation
13. Unfermented fruit beverages
14. Alcoholic beverages and vinegar
15. Enzymes, waste utilization and by products
16. Spoilage of fruits, vegetables and their products
17. Marketing and export of fresh and processed products
18. Planning of fruit and vegetable processing industry
Section - III. Novel technologies
19. Novel technologies in food preservation
Section - IV. Objective questions
20. Evaluate yourself
