{"product_id":"value-addition-and-quality-management-during-preservation-and-processing-hardback-9789390175536","title":"Value Addition and Quality Management During Preservation and Processing (Hardback) 9789390175536","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eValue Addition and Quality Management During Preservation and Processing\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eSuresh Chandra (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9789390175536\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 14 August 2021\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e290 pages\u003cbr\u003e25 x 15 x 1.5 cm, 0.62 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eSection I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 \u0026amp; Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cul\u003e\n\u003cli\u003eSection-I Value Addition\u003c\/li\u003e\n\u003cli\u003e1. Ber (Zuzuba) —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e2. Cape Gooseberry —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e3 Chicory (Cichorium Intybus) —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e4 Ginger —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e5 Edible Mushrooms —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e6 Tamarind —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e7 Medicinal and Aromatic Plants —\u003cbr\u003e Suneel Kumar Goyal\u003c\/li\u003e\n\u003cli\u003eSection-II Food Preservation\u003c\/li\u003e\n\u003cli\u003e8 Indian Food Processing Industry —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e9 Food Antioxidants —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e10 Pectin —\u003cbr\u003e  Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e11 Food Irradiation —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e12 Modern Rice Milling System —\u003cbr\u003e Samsher\u003c\/li\u003e\n\u003cli\u003e13 Antifungal Food Additives —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e14 Anti-nutritional Factors —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e15 Non-caloric Sweeteners —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e16 Extrusion Cooking Technology —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e17 Fruit Jelly —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e18 Eco-friendly Food Storage: Zero Energy Cool Chamber —\u003cbr\u003e Ratnesh Kumar and Suresh Chandra\u003c\/li\u003e\n\u003cli\u003eSection III Food Quality\u003c\/li\u003e\n\u003cli\u003e19 Food Spoilage and Their Control —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e20 Quality Losses in Fruits and Vegetables —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e21 Chilling and Freezing Injury —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e22 Food Packaging Materials —\u003cbr\u003e Suneel Kumar Goyal\u003c\/li\u003e\n\u003cli\u003e23 Quality Standards For Food Security —\u003cbr\u003e Samsher\u003c\/li\u003e\n\u003cli\u003e24 Hazard Analysis Critical Control Point (HACCP) —\u003cbr\u003e Durvesh Kumari\u003c\/li\u003e\n\u003cli\u003e25 Functional Foods —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003cli\u003e26 Nutrient Losses by Food Processing —\u003cbr\u003e Suresh Chandra\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"New India Publishing Agency – NIPA","offers":[{"title":"Brand New","offer_id":52652718686488,"sku":"9789390175536","price":158.99,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/value-addition-and-quality-management-during-preservation-and-processing-hardback-9789390175536","provider":"Freshly Printed Books","version":"1.0","type":"link"}