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Postharvest Management of Fruits and Vegetables

V.K. Joshi

  • Country of Origin India
  • ImprintNIPA
  • ISBN9789386546395
  • BindingHardback
  • Year of Publishing2021
  • Number Of Pages1100 pages, 25cm
  • LanguageEnglish
  • Available Formats

     
    • Hardback

      USD 679.82
      Less 10.00% Discount
      Online Price: USD611.84

      * Delivery and other charges may apply.
 
 

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  • About The Author
  • About The Book
  • Contents
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  • The book is the culmination of the efforts of contributions by eminent scientists. A lot of textual matter with illustrative practical exercises have been added to make the book more useful. Broadly the book has been divided into 8 sections:

    Section 01: Postharvest Management of Fruits and Vegetables

    Section 02: Preservation and Processing Technology

    Section 03: Production of Health Foods

    Section 04: Fermented Foods

    Section 05: Fruits and Vegetables Waste Utilization

    Section 06: Production of Additives

    Section 07: Quality, Safety and Marketing of Fruits and Vegetable Products

    Section 08: Practical's

    Chapters on different aspects of the subject matter covered include 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, flavour production technology, fermentation technology for wine production, lactic fermented beverages, latest technique 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, etc.

    The book in short has something for everybody related to the fields of Handling, Packaging, Processing, Preservation of Fruits and Vegetables

  • V.K. Joshi  Former Professor and Head, Department of Postharvest Technology (PHT) and Department of Food Science and Technology Dr. YSP University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India.

    Visiting Professor, CSIR Consultant, Member FSSAI, Editor IJFFT, Editor WJ Biotech.Int Journal Food and Nutrition, Novel Techniques in Food and Nutrition.

     

  • No eChapter available for this eBook
  • Section-1: Postharvest Management of Fruits and Vegetables


    1.    Introduction
           V.K. Joshi

    2.    Postharvest Management of Fruits and Vegetables
           V.K. Joshi and Ghan Shyam

    3.    Harvest Indices, Maturity and Post-harvest Quality of Fruits and Vegetables
           K.S. Thakur and Satish Kumar

    4.    Recent Trends in Harvesting, Grading and Packaging of Fruits and Vegetables
           B.V.C. Mahajan and Swati Kapoor

    5.    Postharvest Handling and Storage of Fruits and Vegetables
           K.S. Thakur and Satish Kumar

    6.    Storage Systems for Fruits and Vegetables: A Practical Approach
           B.V.C. Mahajan and Swati Kapoor

    7.    Postharvest Management and Value Addition of Vegetables
           Manisha Kaushal and Anil Gupta

    Section-2 : Preservation and Processing Technology

    8.    Fruits and Vegetables Preservation and Processing: An Overview
           V.K. Joshi and Sarita Sharma

    9.    Preservation of Fruits and Vegetables
          Pushpinder S. Ranote and Swati Kapoor

    10.    Thermal Processing: Preservation by Application of Heat
              P.C. Sharma and Anil Gupta

    11.    Recent Advances in Drying and Dehydration of Fruits and Vegetables
             Devina Vaidya, Ghanshyam Abrol and Vigya Mishra

    12.    Concentration of Fruit and Vegetable Juices: Concepts and Trends
             S.K. Sharma and Deepa Saini

    13.    Technology for the Production of Preserves, Candies Leathers and Toffee
              Surekha Attri, Satish Kumar and Preethi Ramachandran

    14.    Development of Technology for Drying of Chilgoza Nut
             N.S. Thakur and Somesh Sharma

    15.    Development of Value Added Products from Wild Pomegranate
         
       N.S. Thakur and Abhimanyu Thakur

    16.    Minimal Processing of Fruits and Vegetables
             Anju K. Dhiman, Surekha Attri and Preethi Ramachandran

    17.    Mushroom Processing and Value Addition
             Devina Vaidya and Surabhi Sharma

    18.    Emerging Technologies in Food Processing
             Pushpinder S. Ranote, Swati Kapoor, Jaspreet Kaur Sukhpreet Kaur and Hanuman Bobade 

    Section-3 : Production of Health Foods

    19.    Low Calorie Health Foods and Nutraceuticals from Fruits and Vegetables
             Rakesh Sharma


    20.    Lactic Acid Fermentation of Food: Biopreservation Health Benefits and Bacteriocins
             V.K. Joshi, Somesh Sharma, Arjun Chauhan, Vikas Kumar and Sarita Sharma

    21.    Pre and Probiotic Foods with Special Reference to Fruits and Vegetables: Health Benefits and               Market Potential
            Vandana Bali and Parmjit S. Panesar

    Section-4 : Fermented Foods

    22.    Traditional Fermented Foods: Present Status and Future Strategies
             Tek Chand Bhalla, Savitri, Monika and Navdeep Thakur

    23.    Fermentation in Food Preservation
             S.K. Sharma, V.K. Joshi, and Deepa Saini

    24.    Technological Interventions in Vegetable Fermentation
             Somesh Sharma and Surabhi Sharma

    25.    Importance, Nutritive Value, Role, Present Status and Future Strategies in Fruit Wines in India
             V.K. Joshi and Vikas Chopra

    26.    Wine Preparation Technology
              V.K. Joshi 

    27.    Utilization of Wild Fruits for Wine and Brandy Production
             V.K. Joshi and Manisha Kaushal

    28.    New Approaches and Future Strategies in Oenology An Overview
             V.K. Joshi and Naveen Kumar

    Section-5 : Waste Utilization of Fruits and Vegetables 

    29.    Value Added Products from Fruit and Vegetable Waste
            S.K. Sharma and Deepa Saini

    30.    Production of Value Added Products by Solid State Fermentation of Apple Pomace
             V.K. Joshi and Devender Attri

    31.    Technological Interventions for Extraction and Value Addition of Kernel Oils from Stone Fruit
             P.C. Sharma, Anil Gupta and Anil K. Verma

    Section-6 : Production of Additives

    32.    Developments in Food Additives in Fruit and Vegetable Products
             Anju K. Dhiman, Surekha Attri and Preethi Ramachandran

    33.    Enzymes in Fruits and Vegetables Processing
             Tek Chand Bhalla, Savitri, Sheetal and Navdeep Thakur

    34.    Production of Biocolours
             V.K. Joshi and Sangeeta Sharma

    35.    Microbial Production of Natural Flavours
              Ranjeeta Bhari and R.S. Singh

    36.    Biotechnological Interventions in Fruit and Vegetable Processing
            Shubhneet Kaur and Parmjit S. Panesar

    37.    Bioplastics in Food Packaging
             Satish Kumar, K.S. Thakur and V.K. Joshi

    Section-7: Quality, Safety and Marketing of Fruit and Vegetable Products

    38.    Sensory Evaluation of Food
              V.K. Joshi

    39.    Flavour in Sensory Science: Role, Chemistry, Interactions, Profiling, Electronic Nose and its                   Applications in Food
             V.K. Joshi and Mutum Preema Devi

    40.    Non-Destructive Methods of Quality Evaluation in Fruits and Vegetables
             Neerja Rana and Arti Ghabru

    41.    Toxins and Anti-Nutritional Factors in Food Processing
             Nivedita Sharma

    42.    Marketing Strategies for Processed Products
             Manoj Kumar Vaidya

    Section-8: Practical’s

    43.    Preparation of Ready-to-Serve (RTS) Drink and Squash from Fruits
              Rakesh Sharma

    44.    Preparation of Mushroom Products
             Devina Vaidya

    45.    Processing of Papaya Chutney and Apple and Plum Toffee
             Surekha Attri

    46.    Minimum Processing of Vegetable
             Anju Dhiman

    47.    Extraction of Oil from Stone Fruits
             P.C. Sharma, Anil Gupta and Anil K. Verma

    48.    Evaluation of Fruit Wines
             V.K. Joshi
     

  • t327nc

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