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
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