Value Addition and Quality Management During Preservation and... - 9789390175536

Value Addition and Quality Management During Preservation and ProcessingAuthor(s): Suresh Chandra\nFormat: Hardback\nPublisher: New India Publishing Agency, India\nImprint: New India Publishing Agency\nISBN-13: 9789390175536, 978-9390175536\nSynopsis\nSection 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. [url] may have applications of Ionizing radiation in food processing and other related activities. [url] ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. [url] covers antifungal agents or anti.