CONTENTS : Section-I Value Addition
1. Ber (Zuzuba)
2. Cape Gooseberry
3 Chicory (Cichorium Intybus)
4 Ginger
5 Edible Mushrooms
6 Tamarind
7 Medicinal and Aromatic Plants
Section-II Food Preservation
8 Indian Food Processing Industry
9 Food Antioxidants
10 Pectin
11 Food Irradiation
12 Modern Rice Milling System
13 Antifungal Food Additives
14 Anti-nutritional Factors
15 Non-caloric Sweeteners
16 Extrusion Cooking Technology
17 Fruit Jelly
18 Eco-friendly Food Storage: Zero Energy Cool Chamber
Section –III Food Quality
19 Food Spoilage and Their Control
20 Quality Losses in Fruits and Vegetables
21 Chilling and Freezing Injury
22 Food Packaging Materials
23 Quality Standards For Food Security
24 Hazard Analysis Critical Control Point (HACCP)
25 Functional Foods
26 Nutrient Losses by Food Processing
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