Horticultural Crops
portes grátis
Horticultural Crops
Sharma, P.C.; Gupta, Anil
New India Publishing Agency
08/2023
600
Dura
Inglês
9789389130126
15 a 20 dias
Descrição não disponível.
Section 1
1.Equipment Machinery Used in Food Processing Units,
2.Equipments required in quality analysis laboratory,
3.Determination of Total Soluble Solids,
4.Estimation of Moisture Content,
5.Estimation of Ash Content,
6.Determination of Ph in Food Products,
7.Estimation of Titratable cidity,
8.Estimation of Sugars (Reducing, Non Reducing and Total Sugar),
9.Estimation of Ascorbic Acid,
10.Estimation of Salt (Mohr Method),
11.Estimation of Sodium Benzoate in Food Sample,
12. Estimation of Sulphur Dioxide,
13.Canning of Fruit and Vegetables,
14.Cut Out Analysis of Canned Products,
15.Preparation of Squash,
16.Preparation of Cordial,
17.Ready to Serve (Rts) Drink/Sweetened Juice,
18.Preparation of Fruit Nectar,
19.Preparation of Jam,
20.Preparation of Jellies,
21.Preparation of Marmalade,
22.Preparation of Fruit Chutneys,
23.Preparation of Preserve and Candies,
24.Processing of Plantation Crops,
25.Preparation of Sauces,
26.Preparation of Pickle,
27.Preparation of Vegetable Pickle,
28.Dehydration of Fruits,
29.Dehydration of Vegetables,
30.Tomato Juice, Paste and Puree,
31.Tomato Ketchup, Soup, Canned or Dehydrated Products,
32.Freezing of Fruits,
33.Freezing of Vegetables,
34.Determination of Fibres,
35.Determination of Acid and Neutral Detergent Fibres,
36.Quality Characteristics of Dried and Dehydrated Products
Section 2
1.Status and Scope of Processing and Value Addition of Fruit and Vegetables in India,
2.Food Pipe Line Losses in Post Harvest System,
3.General Principles and Methods of Food Preservation,
4. Unit Operations in Food Processing,
5.Principles and Guidelines for the Establishment of Food
Processing Plants,
6.Preservation by Using Chemicals,
7.Preservation by Application of Heat: Thermal Processing,
8.Canning and Bottling of Fruit and Vegetables,
9.Fruit Juice and Beverages,
10.Preservation by Using Sugar Jams, Jellies, Marmalades,
11.Preservation by Using Sugar: Preserves, Candies and Crystallised Fruits,
12.Drying and Dehydration of Fruits and Vegetables,
14.Tomato and Mushroom Products,
15.Freezing of Fruits and Vegetables,
16. Processing of Plantation Crops: Coconut, Arecanut, Cashewnut,Oilpalm, Cocoa,
17.Processing of Estate Plantation Crops Rubber, Tea, Coffee,
18. Spoilage of Processed Products,
19. Quality of Fresh and Processed Products,
20. Food Laws and Regulations, Appendices, Glossary
1.Equipment Machinery Used in Food Processing Units,
2.Equipments required in quality analysis laboratory,
3.Determination of Total Soluble Solids,
4.Estimation of Moisture Content,
5.Estimation of Ash Content,
6.Determination of Ph in Food Products,
7.Estimation of Titratable cidity,
8.Estimation of Sugars (Reducing, Non Reducing and Total Sugar),
9.Estimation of Ascorbic Acid,
10.Estimation of Salt (Mohr Method),
11.Estimation of Sodium Benzoate in Food Sample,
12. Estimation of Sulphur Dioxide,
13.Canning of Fruit and Vegetables,
14.Cut Out Analysis of Canned Products,
15.Preparation of Squash,
16.Preparation of Cordial,
17.Ready to Serve (Rts) Drink/Sweetened Juice,
18.Preparation of Fruit Nectar,
19.Preparation of Jam,
20.Preparation of Jellies,
21.Preparation of Marmalade,
22.Preparation of Fruit Chutneys,
23.Preparation of Preserve and Candies,
24.Processing of Plantation Crops,
25.Preparation of Sauces,
26.Preparation of Pickle,
27.Preparation of Vegetable Pickle,
28.Dehydration of Fruits,
29.Dehydration of Vegetables,
30.Tomato Juice, Paste and Puree,
31.Tomato Ketchup, Soup, Canned or Dehydrated Products,
32.Freezing of Fruits,
33.Freezing of Vegetables,
34.Determination of Fibres,
35.Determination of Acid and Neutral Detergent Fibres,
36.Quality Characteristics of Dried and Dehydrated Products
Section 2
1.Status and Scope of Processing and Value Addition of Fruit and Vegetables in India,
2.Food Pipe Line Losses in Post Harvest System,
3.General Principles and Methods of Food Preservation,
4. Unit Operations in Food Processing,
5.Principles and Guidelines for the Establishment of Food
Processing Plants,
6.Preservation by Using Chemicals,
7.Preservation by Application of Heat: Thermal Processing,
8.Canning and Bottling of Fruit and Vegetables,
9.Fruit Juice and Beverages,
10.Preservation by Using Sugar Jams, Jellies, Marmalades,
11.Preservation by Using Sugar: Preserves, Candies and Crystallised Fruits,
12.Drying and Dehydration of Fruits and Vegetables,
14.Tomato and Mushroom Products,
15.Freezing of Fruits and Vegetables,
16. Processing of Plantation Crops: Coconut, Arecanut, Cashewnut,Oilpalm, Cocoa,
17.Processing of Estate Plantation Crops Rubber, Tea, Coffee,
18. Spoilage of Processed Products,
19. Quality of Fresh and Processed Products,
20. Food Laws and Regulations, Appendices, Glossary
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Section 1
1.Equipment Machinery Used in Food Processing Units,
2.Equipments required in quality analysis laboratory,
3.Determination of Total Soluble Solids,
4.Estimation of Moisture Content,
5.Estimation of Ash Content,
6.Determination of Ph in Food Products,
7.Estimation of Titratable cidity,
8.Estimation of Sugars (Reducing, Non Reducing and Total Sugar),
9.Estimation of Ascorbic Acid,
10.Estimation of Salt (Mohr Method),
11.Estimation of Sodium Benzoate in Food Sample,
12. Estimation of Sulphur Dioxide,
13.Canning of Fruit and Vegetables,
14.Cut Out Analysis of Canned Products,
15.Preparation of Squash,
16.Preparation of Cordial,
17.Ready to Serve (Rts) Drink/Sweetened Juice,
18.Preparation of Fruit Nectar,
19.Preparation of Jam,
20.Preparation of Jellies,
21.Preparation of Marmalade,
22.Preparation of Fruit Chutneys,
23.Preparation of Preserve and Candies,
24.Processing of Plantation Crops,
25.Preparation of Sauces,
26.Preparation of Pickle,
27.Preparation of Vegetable Pickle,
28.Dehydration of Fruits,
29.Dehydration of Vegetables,
30.Tomato Juice, Paste and Puree,
31.Tomato Ketchup, Soup, Canned or Dehydrated Products,
32.Freezing of Fruits,
33.Freezing of Vegetables,
34.Determination of Fibres,
35.Determination of Acid and Neutral Detergent Fibres,
36.Quality Characteristics of Dried and Dehydrated Products
Section 2
1.Status and Scope of Processing and Value Addition of Fruit and Vegetables in India,
2.Food Pipe Line Losses in Post Harvest System,
3.General Principles and Methods of Food Preservation,
4. Unit Operations in Food Processing,
5.Principles and Guidelines for the Establishment of Food
Processing Plants,
6.Preservation by Using Chemicals,
7.Preservation by Application of Heat: Thermal Processing,
8.Canning and Bottling of Fruit and Vegetables,
9.Fruit Juice and Beverages,
10.Preservation by Using Sugar Jams, Jellies, Marmalades,
11.Preservation by Using Sugar: Preserves, Candies and Crystallised Fruits,
12.Drying and Dehydration of Fruits and Vegetables,
14.Tomato and Mushroom Products,
15.Freezing of Fruits and Vegetables,
16. Processing of Plantation Crops: Coconut, Arecanut, Cashewnut,Oilpalm, Cocoa,
17.Processing of Estate Plantation Crops Rubber, Tea, Coffee,
18. Spoilage of Processed Products,
19. Quality of Fresh and Processed Products,
20. Food Laws and Regulations, Appendices, Glossary
1.Equipment Machinery Used in Food Processing Units,
2.Equipments required in quality analysis laboratory,
3.Determination of Total Soluble Solids,
4.Estimation of Moisture Content,
5.Estimation of Ash Content,
6.Determination of Ph in Food Products,
7.Estimation of Titratable cidity,
8.Estimation of Sugars (Reducing, Non Reducing and Total Sugar),
9.Estimation of Ascorbic Acid,
10.Estimation of Salt (Mohr Method),
11.Estimation of Sodium Benzoate in Food Sample,
12. Estimation of Sulphur Dioxide,
13.Canning of Fruit and Vegetables,
14.Cut Out Analysis of Canned Products,
15.Preparation of Squash,
16.Preparation of Cordial,
17.Ready to Serve (Rts) Drink/Sweetened Juice,
18.Preparation of Fruit Nectar,
19.Preparation of Jam,
20.Preparation of Jellies,
21.Preparation of Marmalade,
22.Preparation of Fruit Chutneys,
23.Preparation of Preserve and Candies,
24.Processing of Plantation Crops,
25.Preparation of Sauces,
26.Preparation of Pickle,
27.Preparation of Vegetable Pickle,
28.Dehydration of Fruits,
29.Dehydration of Vegetables,
30.Tomato Juice, Paste and Puree,
31.Tomato Ketchup, Soup, Canned or Dehydrated Products,
32.Freezing of Fruits,
33.Freezing of Vegetables,
34.Determination of Fibres,
35.Determination of Acid and Neutral Detergent Fibres,
36.Quality Characteristics of Dried and Dehydrated Products
Section 2
1.Status and Scope of Processing and Value Addition of Fruit and Vegetables in India,
2.Food Pipe Line Losses in Post Harvest System,
3.General Principles and Methods of Food Preservation,
4. Unit Operations in Food Processing,
5.Principles and Guidelines for the Establishment of Food
Processing Plants,
6.Preservation by Using Chemicals,
7.Preservation by Application of Heat: Thermal Processing,
8.Canning and Bottling of Fruit and Vegetables,
9.Fruit Juice and Beverages,
10.Preservation by Using Sugar Jams, Jellies, Marmalades,
11.Preservation by Using Sugar: Preserves, Candies and Crystallised Fruits,
12.Drying and Dehydration of Fruits and Vegetables,
14.Tomato and Mushroom Products,
15.Freezing of Fruits and Vegetables,
16. Processing of Plantation Crops: Coconut, Arecanut, Cashewnut,Oilpalm, Cocoa,
17.Processing of Estate Plantation Crops Rubber, Tea, Coffee,
18. Spoilage of Processed Products,
19. Quality of Fresh and Processed Products,
20. Food Laws and Regulations, Appendices, Glossary
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
