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Image of - Fruit and Vegetable Processing Indian Reprint | Hardcover
Fruit and Vegetable Processing Indian Reprint | Hardcover

Fruit and Vegetable Processing Indian Reprint | Hardcover

by FAO

This bulletin offers practical information to persons interested in the processing of fruits and vegetables. The new bulletin provides a much wider information base which starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various methods, traditional as well as modern for preservation of foods are presented. Auxilliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are dicussed. Two major chapters are dedicated to the specific preservatoin technologies used for fruits and vegetables. These chapters contain the description of the processes to be used, machinery, processing time, temperatures, etc. They will provide technical personnel with useful and helpful information.

Highlights

  • binding-icon

    9788185860374

    ISBN:

  • binding-icon

    FAO

    Author:

  • binding-icon

    N/A

    Pages:

  • binding-icon

    210 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    1997

    Year:

  • edition-icon

    N/A

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹876

₹1095

This bulletin offers practical information to persons interested in the processing of fruits and vegetables. The new bulletin provides a much wider information base which starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various methods, traditional as well as modern for preservation of foods are presented. Auxilliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are dicussed. Two major chapters are dedicated to the specific preservatoin technologies used for fruits and vegetables. These chapters contain the description of the processes to be used, machinery, processing time, temperatures, etc. They will provide technical personnel with useful and helpful information.

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