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Section I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant.
Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products.
Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber.
Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.
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Suresh Chandra, Ph.D., Associate Professor Department of Agricultural Engineering, Officer in Charge Food Process Engineering College of Post-Harvest Technology & Food Processing, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110, Uttar Pradesh, India
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Section-I Value Addition
1. Ber (Zuzuba)
Suresh Chandra
2. Cape Gooseberry
Suresh Chandra
3 Chicory (Cichorium Intybus)
Suresh Chandra
4 Ginger
Suresh Chandra
5 Edible Mushrooms
Suresh Chandra
6 Tamarind
Suresh Chandra
7 Medicinal and Aromatic Plants
Suneel Kumar Goyal
Section-II Food Preservation
8 Indian Food Processing Industry
Suresh Chandra
9 Food Antioxidants
Suresh Chandra
10 Pectin
Suresh Chandra
11 Food Irradiation
Suresh Chandra
12 Modern Rice Milling System
Samsher
13 Antifungal Food Additives
Suresh Chandra
14 Anti-nutritional Factors
Suresh Chandra
15 Non-caloric Sweeteners
Suresh Chandra
16 Extrusion Cooking Technology
Suresh Chandra
17 Fruit Jelly
Suresh Chandra
18 Eco-friendly Food Storage: Zero Energy Cool Chamber
Ratnesh Kumar and Suresh Chandra
Section –III Food Quality
19 Food Spoilage and Their Control
Suresh Chandra
20 Quality Losses in Fruits and Vegetables
Suresh Chandra
21 Chilling and Freezing Injury
Suresh Chandra
22 Food Packaging Materials
Suneel Kumar Goyal
23 Quality Standards For Food Security
Samsher
24 Hazard Analysis Critical Control Point (HACCP)
Durvesh Kumari
25 Functional Foods
Suresh Chandra
26 Nutrient Losses by Food Processing
Suresh Chandra
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