Value Addition and Quality Management During Preservation and Processing

Description

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