The Home Preserving Bible

The Home Preserving Bible
Author: Carole Cancler
Publsiher: Penguin
Total Pages: 529
Release: 2012-10-02
Genre: Cooking
ISBN: 9781615642960

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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.

Home Preservation of Fruit and Vegetables

Home Preservation of Fruit and Vegetables
Author: Anonim
Publsiher: Stationery Office Books (TSO)
Total Pages: 215
Release: 1989-01-01
Genre: Fruit
ISBN: 0112428649

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At head of title: Agricultural & Food Research Council, AFRC Institute of Food Research.

The Preservation of Fruit and Vegetable Food Products

The Preservation of Fruit and Vegetable Food Products
Author: S. D. Holdsworth
Publsiher: Gage Distribution Company
Total Pages: 159
Release: 1983
Genre: Science
ISBN: 0333322924

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Food preservation; Main methods of preservation; Fruits, vegetables and their products; Production of processed fruits and vegetables; Principles of preservation; Raw material - production and post-harvest preparation; Thermal processing; Freezing; Dehydration; Extension of shelf-life by storage techniques; Other methods of preservation; Fruit and vegetable juices and related products; Desirable and undesirable constituents of food; Food-processing factory location, design and operation.

Fruit and Vegetable Preservation

Fruit and Vegetable Preservation
Author: R.P. Srivastava,Sanjeev Kumar
Publsiher: Oxford and Ibh Publishers
Total Pages: 504
Release: 2017-01-30
Genre: Fruit
ISBN: 8123924372

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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.

Fruit and Vegetable Preservation

Fruit and Vegetable Preservation
Author: Srivastava R. P. & Kumar Sanjeev,Sanjeev Kumar
Publsiher: Unknown
Total Pages: 0
Release: 2002-11-30
Genre: Fruit
ISBN: 8185860742

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Chapter 1 - Introduction Chapter 2 - History of Food Preservation and Canning Industry Chapter 3 - Scope of Food and Vegetable Preservation in India Chapter 4 - Enzymes in Food Industry Chapter 5 - Plastics in Food Industry Chapter 6 - Food Colours Chapter 7 - Food Additives and Brominated Vegetable Oil Chapter 8 - Food Flavours Chapter 9 - Food Soiplage Chapter 10 - Browning Reactions Chapter 11 - Fermentation (Acetic, Lactic and Alcoholic) Chapter 12- Principles and Methods of Preservation Chapter 13 - Canning and Bottling of Fruits and Vegetables Chapter 14 - Fruits and Vegetables Drying/Dehydration and Concentration Chapter 15 - Freezing of Fruits and Vegetables Chapter 16 - Unfermented and Fermented Fruit Beverages Chapter 17 - Vinegar Chapter 18 - Jam, Jelly and Marmalade Chapter 19 - Preserve, Candied and Crystallized Fruits and Chapter 21 - Chutneys and Sauces/ketchups Chapter 22 - Tomato Processing Chapter 23- Potato Processing Chapter 24 - Mushroom Processing Chapter 25 - Some other Valuable Products from Fruits and Vegetables Chapter 26 - Utilization of Fruit and Vegetable Waste Chapter 27 - Water for Fruit and Vegetable Processing Industries Chapter 28 - Quality Characteristics of Fruits and Vegetables for Processing Chapter 29 - Quality Control in Food Processing Industry Chapter 30 - Important Methods for Analysis 0f Fruits/ Vegetables and their products Appendices Subject Index

Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing
Author: Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip
Publsiher: CRC Press
Total Pages: 766
Release: 2003-09-12
Genre: Technology & Engineering
ISBN: 0203912918

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Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

Advances in Fresh Cut Fruits and Vegetables Processing

Advances in Fresh Cut Fruits and Vegetables Processing
Author: Olga Martin-Belloso,Robert Soliva Fortuny
Publsiher: CRC Press
Total Pages: 424
Release: 2010-10-21
Genre: Technology & Engineering
ISBN: 9781420071238

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Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Handbook on Fruits Vegetables Food Processing with Canning Preservation 3rd Edition

Handbook on Fruits  Vegetables   Food Processing with Canning   Preservation  3rd Edition
Author: NPCS Board
Publsiher: ASIA PACIFIC BUSINESS PRESS Inc.
Total Pages: 688
Release: 2012-02-09
Genre: Electronic Book
ISBN: 9788178330839

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Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.