Handbook Of Analysis And Quality Control For Fruit And Vegetable Products By Ranganna S.zip ((EXCLUSIVE))
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The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products.
The book is divided into 13 chapters, each devoted to a particular fruit or vegetable product. The chapters start from the analysis of common constituents, which includes measurement of moisture, constituents and colour, and specific constituents such as vitamin C, carotene, lycopene, phenolic antioxidants, and ascorbic acid. The next few chapters deal with the measurement of pH, titratable acidity, and other physico-chemical properties. The sensory evaluation of fruit and vegetable products has been dealt separately. Among the remaining chapters, the treatment of juices is covered and treated in detail. Techniques for the preservation of juices and fruits are also included in the book.
The book is divided into 13 chapters, each devoted to a particular fruit or vegetable product. The chapters start from the analysis of common constituents, which includes measurement of moisture, constituents and colour, and specific constituents such as vitamin C, carotene, lycopene, phenolic antioxidants, and ascorbic acid.
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