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About The Author

Somasundaram Rajarathnam
Somasundaram Rajarathnam: Head of the Department; Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore - 570 020, Karnataka, India

Ramesh Shyam Ramteke
Ramesh Shyam Ramteke: Scientist – G, Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore - 570 020, Karnataka, India

About The Book

The book consists of 19 s on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products,importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last .

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  1. Start Pages

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  2. Scope for Science and Technology of Fruits and Vegetables


    S. Rajarathnam
    1 - 36 (36 Pages)
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  3. Non-Destructive Methods in Quality Regulations of Fresh Fruits and Vegetables


    M.N. Keshava Prakash
    37 - 72 (36 Pages)
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  4. Radiation Preservation of Fruits and Vegetables


    V.B. Kudachikar
    73 - 124 (52 Pages)
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  5. Pectin : Chemistry Properties and Applications


    Vijayan and P. and Kulkarni S.G.
    125 - 140 (16 Pages)
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  6. Pigments of Fruits & Vegetables Chemistry, Technology & Food Application


    H.B. Sowbhagya
    141 - 178 (38 Pages)
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  7. Nutraceuticals from Fruits and Vegetables


    S.M. Aradhya and R.S. Policegoudra
    179 - 214 (36 Pages)
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  8. Membrane Processing for Liquid Fruits


    Ng. Iboyaima Singh
    215 - 250 (36 Pages)
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  9. Trends in the Development of Intermediate Moisture Foods (IMFs) from Fruit and Vegetables


    A.S. Chauhan and R.S. Ramteke
    251 - 286 (36 Pages)
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  10. Production Technology of Fruit and Vegetable Powders


    A.S.Chauhan and R.S. Ramteke
    287 - 348 (62 Pages)
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  11. 10 

    Food Applications of Bamboo Shoots


    M.N. Rekha and R.S. Ramteke
    349 - 372 (24 Pages)
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  12. 11 

    Storage and Processing of Mushrooms


    M.N. Shashirekha and S. Rajarathnam
    373 - 414 (42 Pages)
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  13. 12 

    Product Quality as Function of Processing Conditions


    S. Rajarathnam
    415 - 448 (34 Pages)
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  14. 13 

    Food Additives in Processed Fruit and Vegetable Products


    V.D. Sattigeri
    449 - 470 (22 Pages)
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  15. 14 

    Packaging of Processed Fruit and Vegetable Products


    A.R. Indiramma and N.S. Vijayalakshmi
    471 - 506 (36 Pages)
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  16. 15 

    Microbiological Safety Concerns of Fruits and Vegetables and Their Products : Status and Regulations


    Prema Viswanath
    507 - 574 (68 Pages)
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  17. 16 

    Analytical Methods in Fruit and Vegetable Processing


    M.R.Vijayalakshmi and S.Rajarathnam
    575 - 604 (30 Pages)
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  18. 17 

    Mushroom Nutraceuticals


    M.N. Shashirekha and S. Rajarathnam
    605 - 656 (52 Pages)
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  19. 18 

    Biotechnological Interventions for Improvement of Banana : Post Harvest Quality


    Bhagyalakshmi N., Manjunatha G. and Lokesh V.
    657 - 700 (44 Pages)
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  20. 19 

    Further Considerations in Fruit and Vegetable Technologies


    S. Rajarathnam
    701 - 742 (42 Pages)
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