Fruit and Vegetable Preservation

Fruit and Vegetable Preservation
Title Fruit and Vegetable Preservation PDF eBook
Author R.P. Srivastava
Publisher Oxford and Ibh Publishers
Pages 504
Release 2017-01-30
Genre Fruit
ISBN 9788123924373

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This is a comprehensive book useful for the students and teachers of horticulture, food technology and home science, and a handy guide for extension workers and home scale preservation for interested individuals as well. It discusses products prepared from various fruits and vegetables, including potatoes and mushrooms, on scientific lines as well as on home scale. For the latter, matter of direct practical value has been presented. Information on quality characteristics of fruits and vegetables for processing, quality control, water for fruit and vegetable processing industries, enzymes, colours, additives, flavours, plastics, browning, toxins, adulterations, etc. has also been given. Each chapter gives theoretical as well as practical information to understand the basic principles and methodology.

Preserving Food Without Freezing Or Canning

Preserving Food Without Freezing Or Canning
Title Preserving Food Without Freezing Or Canning PDF eBook
Author The Gardeners and Farmers of Centre Terre Vivante
Publisher Chelsea Green Publishing
Pages 226
Release 2007-04-04
Genre Cooking
ISBN 1933392592

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Translation of: Conserves naturelles des quatre saisons.

Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas

Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas
Title Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas PDF eBook
Author Gustavo V. Barbosa-Cánovas
Publisher Food & Agriculture Org.
Pages 116
Release 2003
Genre Business & Economics
ISBN 9789251048610

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Contains information on post-harvest handling and marketing operations and storage of fresh and processed products. Highlights technology which, when combined, has a positive and synergistic effect in preventing biochemical and physicochemical reactions and microbial growth - the main causes of quality losses in fruits and vegetables. Suggested methodologies combine technologies such as mild heat treatment, water activity reduction, lowering of the pH and use of anti-microbial substances to realize the potential of minimally processed, high-moisture fruit products. These relatively new technologies have been successfully applied to several important tropical and non-tropical fruits in different countries of Latin America.

AD03E Preservation of fruit and vegetables

AD03E Preservation of fruit and vegetables
Title AD03E Preservation of fruit and vegetables PDF eBook
Author Ife Fitz James
Publisher Agromisa Foundation
Pages 86
Release 2003
Genre Canning and preserving
ISBN 9077073302

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The Home Preserving Bible

The Home Preserving Bible
Title The Home Preserving Bible PDF eBook
Author Carole Cancler
Publisher Penguin
Pages 529
Release 2012-10-02
Genre Cooking
ISBN 161564296X

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Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Fruit Preservation

Fruit Preservation
Title Fruit Preservation PDF eBook
Author Amauri Rosenthal
Publisher Springer
Pages 543
Release 2018-11-05
Genre Science
ISBN 1493933116

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Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Keeping the Harvest

Keeping the Harvest
Title Keeping the Harvest PDF eBook
Author Nancy Chioffi
Publisher Storey Publishing
Pages 195
Release 1991-01
Genre Cooking
ISBN 9780882666501

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Illustrated step-by-step instructions explain the techniques for canning, freezing, drying, and pickling. 179,000 copies in print.