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9788183213073: A Practical Guide to Food Preservation

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ISBN 10: 8183213073 ISBN 13: 9788183213073

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Idioma: Ingl�s
ISBN 10: 8183213073
ISBN 13: 9788183213073
Encuadernaci�n: Tapa dura
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A Practical Guide to Food Preservation

Arti Sankhla, Renu Mogra and Prachi Avinash

Publicado por Agrotech Publishing Academy, 2014

ISBN 10: 8183213073 ISBN 13: 9788183213073

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Librería: Vedams eBooks (P) Ltd, New Delhi, India

Calificaci�n del vendedor: 4 de 5 estrellas

Hardcover. Condici�n: New. Contents: Preface. 1. Scope and Importance of Fruit and Vegetable Preservation in India. 2. Cause of Food Spoilage. 3. Principles and Methods of Preservation. 4. Selection of Fruits and Vegetables. 5. Drying. 6. Freezing. 7. Canning. 8. Jelly. 9. Jam. 10. Marmalades. 11. Pickles. 12. Squashes and Syrups. 13. Sauces and Ketchups. 14. Chutneys. 15. Preserves. 16. Candies, Glazed and crystallized Fruits. 17. Cereal and Legume Preparations. Annexure. "A Practical Guide to FOOD PRESERVATION" is a manual intended to serve as a guide for preservation of fruits and vegetables through appropriate, practical, cost-effective and safe strategies, minimizing the risk of damaging food and this maximizing the utilization of agricultural outputs. The book dissects the exact mode or mechanism involved in each method of preservation by highlighting the effects on food properties. This manual begins with an overview of scope and importance of food preservation, cause of spoilage, principles and methods of preservation, selection of fruits and vegetables, etc. The chapters following have an extensive description of systematic, step-by-step and detailed preservation techniques. It also details methods of physical manipulation involving freezing and drying of fruits and vegetables. The recipes incorporated for preparation of jam, jelly, preserves, pickles, squashes, candies etc. are time tested and reliable. Containing fundamental and practical aspects of preservation techniques, this guide will help in understanding and learning how to process vegetables ands fruits, how one can use them, why failure in preservation may occur and how these failures may be avoided. It approaches to the needs of students of the Indian universities pursing courses on food, nutrition, food science and technology, dietetics. This manual is also of value to the teachers, researchers, small scale food processing units and others having concern with the field. N� de ref. del art�culo: 112083

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