Fruit and Vegetable Preservation – Principles and Practices

Fruit and Vegetable Preservation – Principles and Practices By R.P. Srivastava, Sanjeev Kumar, 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, (A) Thermoplastics, (B) Thermosets, 6. Food Colours, 7. Food Additives and Brominated Vegetable Oil, 8. Food Flavours, 9. Food Spoilage, 10. Browning 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. Tomato Processing, 23. Potato Processing, 24. Mushroom Processing, 25. Some other Valuable Products from Fruits and Vegetables, 26. Utilization of Fruit and Vegetable Waste, 27. Water for Fruit and Vegetable Processing Industries, 28. Quality Characteristics of Fruits and Egetables for Processing, 29. Quality Control in Food Processing Industry, 30. Important Methods for Analysis of Fruits/Egetables and their Products, Appendices, Suggested Reading, Subject Index.