New India Publishing Agency New India Publishing Agency

Share us on
Refer To Friend
 
 
 
 
  • Last Updated On 14-Aug-2022 16:19
  • Your Cart:
    0 Item
  • New Member
  • Sign In
  • Home
  • Value Addition & Quality Management During Preservation & Processing
  • About
    NIPA
  • Authors
    Sections
  • Editing Services
  • Products (Print and E Resources)
  • New Releases &
    Forthcoming
  • Promotional
    Material
  • e-Books
  • 5th Dean
    Committee
  • MCQ's and Paperbacks
  • Value Added
    Benefits
  • Rights &
    Permissions
  • Bookbank
Subject Tree

Agricultural Sciences (541)

  • Abiotic and Biotic Stress (5)
  • Agribusiness Management (32)
  • Agriculture Economics (42)
  • Agriculture Engineering (152)
  • Agronomy (124)
  • Biotechnology (162)
  • Crop Management and Improvement (211)
  • Entomology (28)
  • Environment and Climate Change (91)
  • Greenhouse Technology (5)
  • ICT and Extension Education (68)
  • Irrigation and Drainage Engineering (34)
  • Mathematics and Statistics (22)
  • Natural Resources Management (35)
  • Nematology (11)
  • Pest Management (36)
  • Rural Development and Livelihood Security (45)
  • Seed Science and Technology (24)
  • Soil Sciences (117)

Horticultural Sciences (300)

  • Agroforestry and Forestry (44)
  • Aromatic and Medicinal Plants (111)
  • Floriculture and Landscaping (81)
  • Fruit Science (Pomology) (132)
  • Plantation and Spices Crops (69)
  • Post Harvest Technology (56)
  • Processing and Preservation (74)
  • Vegetable Science (132)

Animal Husbandry and Veterinary Sciences (220)

  • Animal Biotechnology (22)
  • Animal Husbandry and Extension (56)
  • Animal Nutrition (19)
  • Animal Production and Reproduction (15)
  • Bacteriology and Microbiology (25)
  • Dairy Sciences (49)
  • Fisheries and Aquaculture (19)
  • Genetics and Breeding (27)
  • Immunology (7)
  • Livestock (42)
  • Pathology and Behaviour (8)
  • Pharmacology and Toxicology (20)
  • Physiology and Anatomy (13)
  • Poultry Science (10)
  • Surgery (7)
  • Veterinary Sciences (62)

Plant Sciences (165)

  • Biotechnology and Bioinformatics (34)
  • Plant Breeding and Genetics (76)
  • Plant Pathology (68)
  • Plant Physiology (57)

Food Sciences and Technology (158)

  • Food Science and Technology (44)
  • Food Security and Nutrition (38)
  • Microbiology (65)
  • Processing and Packaging (84)

Climate Change and Environmental Sciences (57)

  • Biodiversity (4)
  • Climate Change (27)
  • Pollution (13)
  • Renewable Energy (13)
  • Waste Management and Recycling (18)

Geological Sciences (50)

  • Disasters (13)
  • Geology (25)
  • Hydrology (20)
  • Mining (4)
  • Oceanography (5)
  • Remote Sensing and GIS (24)
 

Value Addition & Quality Management During Preservation & Processing

Suresh Chandra

  • Country of Origin India
  • ImprintNIPA
  • ISBN9789390175536
  • BindingHARDBACK
  • Year of Publishing2021
  • Number Of Pages290 pages, 25
  • LanguageENGLISH
  • Available Formats

     
    • Hardback

      USD 153.99
      Less 10.00% Discount
      Online Price: USD138.59

      * Delivery and other charges may apply.
 
 

Request eSample Copy

  • About The Book
  • Contents
  • Buy Chapters
  • Feedback
  • 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.

  • No eChapter available for this eBook
  • 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

  • hr48f4

Browse Subjects

Agricultural Sciences

  • Abiotic and Biotic Stress
  • Agribusiness Management
  • Agriculture Economics
  • Agriculture Engineering
  • Agronomy
  • Biotechnology
  • Crop Management and Improvement
  • Entomology
  • Environment and Climate Change
  • Greenhouse Technology
  • ICT and Extension Education
  • Irrigation and Drainage Engineering
  • Mathematics and Statistics
  • Natural Resources Management
  • Nematology
  • Pest Management
  • Rural Development and Livelihood Security
  • Seed Science and Technology
  • Soil Sciences

Animal Husbandry and Veterinary Sciences

  • Animal Biotechnology
  • Animal Husbandry and Extension
  • Animal Nutrition
  • Animal Production and Reproduction
  • Bacteriology and Microbiology
  • Dairy Sciences
  • Fisheries and Aquaculture
  • Genetics and Breeding
  • Immunology
  • Livestock
  • Pathology and Behaviour
  • Pharmacology and Toxicology
  • Physiology and Anatomy
  • Poultry Science
  • Surgery
  • Veterinary Sciences

Climate Change and Environmental Sciences

  • Biodiversity
  • Climate Change
  • Pollution
  • Renewable Energy
  • Waste Management and Recycling

Food Sciences and Technology

  • Food Science and Technology
  • Food Security and Nutrition
  • Microbiology
  • Processing and Packaging

Geological Sciences

  • Disasters
  • Geology
  • Hydrology
  • Mining
  • Oceanography
  • Remote Sensing and GIS

Horticultural Sciences

  • Agroforestry and Forestry
  • Aromatic and Medicinal Plants
  • Floriculture and Landscaping
  • Fruit Science (Pomology)
  • Plantation and Spices Crops
  • Post Harvest Technology
  • Processing and Preservation
  • Vegetable Science

Plant Sciences

  • Biotechnology and Bioinformatics
  • Plant Breeding and Genetics
  • Plant Pathology
  • Plant Physiology
  • NIPA GENX ELECTRONIC
    RESOURCES & SOLUTIONS P. LTD.

    101-103 Vikas Surya Plaza, CU Block
    LSC Market, Pitam Pura, New Delhi 110034

  • Phone: +91 11-43860225, 011-27 34 16 16, 1717
  • newindiapublishingagency@gmail.com,
    info@nipabooks.com
  • Subject Tree

  • Agricultural Sciences
  • Horticultural Sciences
  • Animal Husbandry and Veterinary Sciences
  • Plant Sciences
  • Food Sciences and Technology
  • Climate Change and Environmental Sciences
  • Geological Sciences
  • Easy Links

  • About NIPA
  • Author Sections
  • Products (Print and E Resources)
  • New Releases and Forthcoming
  • Promotional Material
  • e-Books
  • 5th Dean Committee
  • Quick Links

  • Privacy Policy
  • Terms & Conditions
  • Contact Us
  • Upload Video
  •  
© 2007-2022 New India Publishing Agency. All Rights Reserved.