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Food Products Preservation Books & Project Reports
A Hand book of Fruits and Vegetables Processing Technology is designed with processing technology of fruits, vegetables, frozen foods, fruit juices, fruit candy.
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Vegetables Canning Preservation Book
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Part 1 Fruit, vegetables and health: Health benefits of increased fruit and vegetable consumption; Antioxidants in fruits, berries and vegetables; Improving the nutritional quality of processed fruits and vegetables: The case of tomatoes. Part 2 Managing safety and quality in the supply chain: Modelling fruit and vegetable production: The case of tomatoes; HACCP systems for fruit and vegetable cultivation; Maintaining the post-harvest quality of fresh fruits and vegetables; Measuring fresh fruit and vegetable quality: Advanced optical method; Applying advanced instrumental methods: Mealiness in fruit; Maximising the quality of thermally processed fruits and vegetables; Safety of cooked chilled foods containing vegetables. Part 3 New technologies to maximise quality: Measuring and improving the natural resistance of fruit; Improving the shelf-life of vegetables by genetic modification; Minimal processing of fresh fruits and vegetables; New modified atmosphere packaging MAP techniques for fresh prepared fruit and vegetables; Edible coatings for fruits; High pressure processing of fruit and vegetables; Use of vacuum technology to improve processed fruit and vegetables. Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers.