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The present book is a culmination of the collective efforts of renowned scientists. To make the book more practical and useful, numerous textual materials along with illustrative practical exercises have been incorporated. The book has been categorized into eight distinct sections:\n\n\n\n1. Postharvest Management of Fruits and Vegetables\n\n2. Preservation and Processing Technology\n\n3. Production of Health Foods\n\n4. Fermented Foods\n\n5. Fruits and Vegetables Waste Utilization\n\n6. Production of Additives\n\n7. Quality, Safety, and Marketing of Fruits and Vegetable Products\n\n8. Practicals\n\n\n\nEach of the chapters in the book covers various aspects of the subject matter, such as postharvest losses, loss reduction technology, handling, maturity indices, postharvest treatments, fruit and vegetable processing aspects, juice processing, drying, extrusion cooking, osmotic dehydration, technology for production of mushroom products, technology for production of health foods, indigenously fermented food products, flavor production technology, fermentation technology for wine production, lactic fermented beverages, latest techniques of analysis, application of enzymes in food processing, biotechnology in food processing, juice concentration technology, sensory evaluation of food, processing waste utilization technology, oil extraction methodology, ready-to-eat product preparation, confectionary preparation, quality assurance, food safety and standard authority of India, project preparation, e-marketing of processed products, and many more.\n\n\n\nIn summary, the book provides comprehensive coverage of various topics related to handling, packaging, processing, and preservation of fruits and vegetables, making it an essential resource for everyone in the field.\n\n |
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