Postharvest Management of Fruits and Vegetables
New India Publishing Agency (Verlag)
978-93-86546-39-5 (ISBN)
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1. Postharvest Management of Fruits and Vegetables
2. Preservation and Processing Technology
3. Production of Health Foods
4. Fermented Foods
5. Fruits and Vegetables Waste Utilization
6. Production of Additives
7. Quality, Safety, and Marketing of Fruits and Vegetable Products
8. Practicals
Each of the chapters in the book covers various aspects of the subject matter, such as postharvest losses, loss reduction technology, handling, maturity indices, postharvest treatments, fruit and vegetable processing aspects, juice processing, drying, extrusion cooking, osmotic dehydration, technology for production of mushroom products, technology for production of health foods, indigenously fermented food products, flavor production technology, fermentation technology for wine production, lactic fermented beverages, latest techniques of analysis, application of enzymes in food processing, biotechnology in food processing, juice concentration technology, sensory evaluation of food, processing waste utilization technology, oil extraction methodology, ready-to-eat product preparation, confectionary preparation, quality assurance, food safety and standard authority of India, project preparation, e-marketing of processed products, and many more.
In summary, the book provides comprehensive coverage of various topics related to handling, packaging, processing, and preservation of fruits and vegetables, making it an essential resource for everyone in the field.
Professor V.K. Joshi is M.Sc., Ph.D. (Microbiology) from Punjab Agricultural University, Ludhiana and Guru Nanak Dev University Amritsar, respectively with more than 37 years experience of teaching research, extesion and consultancy in Fruit Fermentation Technology Indigenous fermented foods, postharvest technology patulin biocolour, Quality Control and Waste Utilization. Is a former Head Department of Postharvest Technology and subsequently the Department of Food Science and Technology in Dr Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan (HP), India up to 30th May, 2015. Received training on ‘Basic Techniques in Sensory Analysis of Food' from CFTRI, Mysore, ‘Food Processing & Nutrition'from MAU, Parbhani, ‘Postharvest Technology of Fruit and Vegetables'from PAU, Ludhiana organized by USDA and University of Agricultural Sciences, California, Davis (USA) and; Computer Application; form UHF, Nauni, Solan, India Has authored/edited several books (Fruit wines, Biotechnology: Food Fermentation (2 vol.), Postharvest Technology of Fruits and Vegetables (2 vol.), Sensory Science: Principles and Application in Food Evaluation, Handbook of Enology (3 vol set) Food Biotechnology, Food Processing Waste Management Technology, Indigenous Fermented Foods of South Asia (Series of CRC), Science and Technology of Fruit Wines (Elsevier), Wine Making: Basic and Applied (CRC) 170 research papers in international and national journals, 55 book chapters, 35 review/technical articles and 15 popular articles besides presenting 52 papers in different conferences. Edited special issue of Journal of Scientific & Industrial Research of CSIR (1998) on Advances in Biotechnology, and Natural Product Radiant & on Wine production from Non-Grape fruits as a Guest Editor. Has guided 20 PG students for their dissertations in Postharvest Technology/Food Science. Helped set up an apple based winery at Badhi (Distt Mandi) as consultant in 1990. Has successfully conducted research and handled the research projects of Indian Council of Agricultural Research (AICRP and Cess fund) and National Horticulture Board, New Delhi, Department of Biotechnology, GOI, Ministry of Food Processing GOI, Mini Mission of ICAR, Department of Science and Technology of GOI (FIST). Remained a member of Board of Studies, HPU, Shimla and College of Horticulture, UHF, Nauni and member of core committee of SLITE, Longowal (PB).,Executive Councilor, Hill Agriculture Society of India.Remained a member of Board of Studies, on Food and Nutrition, Punjabi University, Patiala and Kurukshetra, Food Safety and Standard Authority of India. Is a wine consultant and help established wine factory and remained an adviser Himachal Pradesh Horticultural Produce Marketing Corporation, Shimla, HP (India). Member of panel on ;Food Contaminants” and ;Standards of Alcoholic Beverages” of Food Safety and Standard Authority of India. He is now a chairman of Scientific Panel on ‘Alcoholic beverages' and has been honoured with NN Mohan Award, for the years 1982, 1998, 2012, Kejeriwal Award 1995, N.A. Pandit Award for 1996, Pruthi Award in 2009, by AIFPA, New Delhi for the research contributions. During 2003, he was awardedHimachal ShreebyHimotkarsh, Cultural Society, H.P. (India) for contribution to teaching. In 2005, he was conferred the Fellowship of BRSI, for his contribution to food fermentation technology and during 2010, ISHA fellowship was awarded to him for his contribution to food processing. He remained actively engaged in teaching in the subject and conducting research on probiotics juices, cider vinegar, tea cider, patulin etc. Being chairman of Equal Opportunity Cell of the university helped physically handicapped persons in getting the conveyance allowance, did efforts to enhance the conveyance allowance, conducted suitable jobs the mock tests for JRF, ARS-NET examination and made instructional materials for the students. He has set up a processing unit in the department operated ‘earn while you learn' program of ICAR. Retired from the University service, after attaining the age of 60 years on 30th May, 2015. At present, he is an Adjunct Professor at Shoolini University, Solan HP (India), teaching Fermentation Technology, Food Biotechnology and Industrial biotechnology, engaged in editing IJFFT as editor-in-chief , an editor of Intl J.Food and Nutrition and World J.Biotechnol. Novel Techniques in Food and Nutrition, an Editor of Indian Food Packer, New Delhi & Journal of Mushroom Research & Journal of Food and Nutrition .Is providing consultancy to the wine industry, and writing books and articles. He is also consultant of CSIR, Palampur, Himachal Pradesh, India.
1.Introduction,
2.Postharvest Management of Fruits and Vegetables,
3.Harvest Indices, Maturity and Post-harvest Qualityof Fruits and Vegetables,
4.Recent Trends in Harvesting, Grading and Packaging ofFruits and Vegetables,
5.Postharvest Handling and Storage of Fruits and Vegetables,
6.Storage Systems for Fruits and Vegetables: A PracticalApproach,
7.Postharvest Management and Value Addition of Vegetables,
8. Fruits and Vegetables Preservation and Processing:An Overview,
9. Preservation of Fruits and Vegetables,
10. Thermal Processing: Preservation by Application of Heat,
11. Recent Advances in Drying and Dehydration ofFruits and Vegetables,
12. Concentration of Fruit and Vegetable Juices: Conceptsand Trends,
13. Technology for the Production of Preserves, CandiesLeathers and Toffee,
14. Development of Technology for Drying of Chilgoza Nut,
15. Development of Value Added Products fromWild Pomegranate,
16. Minimal Processing of Fruits and Vegetables,
17. Mushroom Processing and Value Addition,
18. Emerging Technologies in Food Processing,
19. Low Calorie Health Foods and Nutraceuticals fromFruits and Vegetables,
20. Lactic Acid Fermentation of Food: BiopreservationHealth Benefits and Bacteriocins,
21. Pre and Probiotic Foods with Special Reference to Fruitsand Vegetables: Health Benefits and Market Potential,
22.Traditional Fermented Foods: Present Status andFuture Strategies,
23. Fermentation in Food Preservation,
24. Technological Interventions in Vegetable Fermentation,
25. Importance, Nutritive Value, Role, Present Status andFuture Strategies in Fruit Wines in India,
26. Wine Preparation Technology,
27. Utilization of Wild Fruits for Wine and Brandy Production
28. New Approaches and Future Strategies in OenologyAn Overview,
29. Value Added Products from Fruit and Vegetable Waste,
30. Production of Value Added Products by Solid StateFermentation of Apple Pomace,
31. Technological Interventions for Extraction and ValueAddition of Kernel Oils from Stone Fruit ,
32. Developments in Food Additives in Fruit and Vegetable Products,
33. Enzymes in Fruits and Vegetables Processing,
34. Production of Biocolours,
35. Microbial Production of Natural Flavours,
36. Biotechnological Interventions in Fruit and Vegetable Processing,
37. Bioplastics in Food Packaging,
38. Sensory Evaluation of Food,
39. Flavour in Sensory Science: Role, Chemistry, Interactions,Profiling, Electronic Nose and its Applications in Food,
40. Non-Destructive Methods of Quality Evaluation in Fruits and Vegetables,
41. Toxins and Anti-Nutritional Factors in Food Processing,
42. Marketing Strategies for Processed Products,
43. Preparation of Ready-to-Serve (RTS) Drink and Squash from Fruits,
44. Preparation of Mushroom Products,
45. Processing of Papaya Chutney and Apple and Plum Toffee,
46. Minimum Processing of Vegetable,
47. Extraction of Oil from Stone Fruits,
48. Evaluation of Fruit Wines
| Erscheint lt. Verlag | 21.9.2021 |
|---|---|
| Verlagsort | New Delhi |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 1720 g |
| Themenwelt | Naturwissenschaften ► Chemie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 93-86546-39-6 / 9386546396 |
| ISBN-13 | 978-93-86546-39-5 / 9789386546395 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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