Advances in Preservation and Processing Technologies of Fruits and Vegetables

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Advances in Preservation and Processing Technologies of Fruits and Vegetables is written by S. Rajarathnam and published by New India Publishing. It's available with International Standard Book Number or ISBN identification 9380235526 (ISBN 10) and 9789380235523 (ISBN 13).

The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on 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, 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 with a final note on conclusions in the last chapter.