PostHarvest Management and Value Addition of Fruits & Vegetables

PostHarvest Management and Value Addition of Fruits & Vegetables

by Pramanik, K. et al
 

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  • Year: 2022
  • Paperback/Hardbound: Hardbound
  • ISBN: 9789392851100
  • Language: English
 
 

1. Identification of Different Tools, Utensils, Equipment, Preservatives and Other Food Additives
2. Different Types of Maturity Indices in Fruits and Vegetables 
3. Methods to Determine the Maturity Stages of Fruits and Vegetables 
4. Maturity Indices of Different Fruits and Vegetables 
5. Study About Storage Life of Fruits and Vegetables 
6. Application of Different Types of Packaging Containers for Shelf-Life Extension 
7. Demonstration of Chilling and Freezing Injury in Vegetables and Fruits 
8. Extraction and Preservation of Pulp and Juices 
9. Study and Preparation of Tomato Products 
10. Study and Preparation of Jam 
11. Study and Preparation of Jelly 
12. Preparation of Mixed Fruit Jam 
13. Study and Preparation of Marmalade 
14. Study and Preparation of Potato Chips 
15. Study about Beverages 611. Identification of Different Tools, Utensils, Equipment, Preservatives and Other Food Additives 
2. Different Types of Maturity Indices in Fruits and Vegetables 
3. Methods to Determine the Maturity Stages of Fruits and Vegetables 
4. Maturity Indices of Different Fruits and Vegetables 
5. Study About Storage Life of Fruits and Vegetables 
6. Application of Different Types of Packaging Containers for Shelf-Life Extension 
7. Demonstration of Chilling and Freezing Injury in Vegetables and Fruits 
8. Extraction and Preservation of Pulp and Juices 
9. Study and Preparation of Tomato Products 
10. Study and Preparation of Jam 
11. Study and Preparation of Jelly 
12. Preparation of Mixed Fruit Jam 
13. Study and Preparation of Marmalade 
14. Study and Preparation of Potato Chips 
15. Study about Beverages 
16. Study and Preparation of Orange Juice 
17. Study and Preparation of Lemon Squash 
18. Study and Preparation of RTS (Ready- To- Serve) 
19. Study and Preparation of Pineapple Syrup 
20. Study and Preparation of Preserve Products 
21. Study and Preparation of Fruit Bar/ Leather 
22. Study and Preparation of Canned Products 
23. Study and Preparation of Pickle 
24. Study and Preparation of Rose Water 
25. Study and Preparation of Rose Powder 
26. Quality Evaluation of Products: Physico-chemical and Sensory 
27. Determination of Lycopene Content in Fruits and Vegetables 
28. Determination of Total Carotenoids in Fruits and Vegetables 
29. Determination of Curcumin Content 
30. Estimation of Starch and Soluble Sugar Content by Anthrone Reagent 
31. Estimation of Protein Contents in Fruits and Vegetables 
32. Determination of Amino Acids Content in Fruits and Vegetables 
33. Estimation of Ascorbic Acid Content in Fruits and Vegetables 
34. Estimation of Total Acidity Content in Fruits and Vegetables 
35. Estimation of Riboflavin in Fruits and Vegetables 
36. Estimation of Niacin Content in Fruits and Vegetables 
37. Estimation of Total Phenols in Fruits and Vegetable 
38. Estimation of Flavonoids in Fruits and Vegetable 
39. Estimation of Tocopherol in Fruits and Vegetable