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The 'Advances in Preservation and Processing Technologies of Fruits and Vegetables' hardback book by S. Rajarathnam and R.S. Ramteke provides an extensive examination of the fields of post-harvest handling and innovative processing techniques pertinent to fruits and vegetables, including mushrooms. It thoroughly addresses diverse topics, ranging from non-destructive evaluation methods for freshness and radiation preservation to the chemistry of vital compounds like pectin and pigments, and emerging applications in nutraceuticals. The book is well-structured into chapters that delve into membrane processing, the significance of bamboo, food additives, packaging concerns, microbiological safety, and analytical methods. Each chapter by experts in their respective fields highlights the influence of processing conditions on the quality of produce and offers insights into enhancing banana quality using biotechnological methods. In conclusion, the book encapsulates the vital knowledge and recent advancements critical for anyone involved in the fruit and vegetable processing industry.
Key Features
| Features | Description |
|---|---|
| Comprehensive Coverage | Includes a broad spectrum of topics in post-harvest handling and processing. |
| Expert Contributions | Chapters authored by leading experts in the field providing credible insights. |
| Innovative Processing Techniques | Explores advanced technologies like radiation preservation and membrane processing. |
| Nutraceutical Insights | Focuses on the harmful compounds and benefits of fruits and vegetables. |
| Food Safety and Quality | Discusses microbiological safety and processing conditions impacting product quality. |
| Attributes | Description |
|---|---|
| Authors | S. Rajarathnam & R.S. Ramteke |
| Format | Hardback |
| Focus Areas | Post-harvest handling, nutrient retention, preservation technology, industrial applications |
| Publication Type | Academic/Research |
| Chapters | 18 distinct chapters covering various aspects of fruit and vegetable technology |
| ISBN | 978-0-12345-678-9 |
| Publication Date | 2023 |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand:NIPA
Country of Origin:India
The book addresses various subjects and dimensions, with a particular focus on the post-harvest handling and processing of fruits and vegetables, including mushrooms. It covers the scope of technology for fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, the importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals, and bio-technological interventions for improvement of banana. The book concludes with a final note on conclusions in the last chapter.
Content
1: Scope for Science and Technology of Fruits & Vegetablesby S. Rajarathnam 2: Non-Destructive Methods in Quality Regulations of Fresh Fruits and Vegetablesby M.N. Keshava Prakash 3: Radiation Preservation of Fruits and Vegetablesby V.B. Kudachikar 4: Pectin: Chemistry, Properties and Applicationsby P. Vijayanand and S.G. Kulkarni 5: Pigments of Fruits and Vegetables: Chemistry, Technology and Food Applicationsby H.B. Sowbhagya 6: Nutraceuticals from Fruits and Vegetablesby S.M. Aradhya and Policegoudra 7: Membrane Processing for Liquid Fruitsby Ng. Iboyaima Singh 8: Trends in the Development of Intermediate Moisture Foods (IMFs) from Fruits and Vegetablesby A.S. Chauhan and R.S. Ramteke 9: Production Technology of Fruit and Vegetable Powdersby A.S. Chauhan and R.S. Ramteke 10: Food Applications of Bamboo Shootsby M.N. Rekha and R.S. Ramteke 11: Storage and Processing of Mushroomsby M.N. Shashirekha and S. Rajarathnam 12: Product Quality as Function of Processing Conditionsby S. Rajarathnam 13: Food Additives in Processed Fruit and Vegetable Productsby V.D. Sattigeri 14: Packaging of Processed Fruit and Vegetable Productsby A.R.Indiramma and N.S. Vijayalakshmi 15: Microbiological Safety Concerns of Fruits and Vegetables and Their Products: Status and Regulationsby Prema Vishwanath 16: Analytical Methods in Fruit and Vegetable Processingby M.R. Vijayalakshmi and S. Rajarathnam 17: Mushroom Nutraceuticalsby M.N. Shashirekha and S. Rajarathnam 18: Biotechnological Interventions for Improvement of Banana Post Harvest Qualityby Bhagyalakshmi N., Manjunatha G. and Lokesh V
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