Manual of Analysis of Fruit &

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9780074518519: Manual of Analysis of Fruit &

The first handbook of its kind, giving in one volume, detailed 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 last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards - PFA, ISI or FAO/WHO Codex Alimentarius are given. With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science.

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S. Ranganna
Published by Tata McGraw-Hill Education Pvt. Ltd. (2004)
ISBN 10: 0074518518 ISBN 13: 9780074518519
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Book Description Tata McGraw-Hill Education Pvt. Ltd., 2004. Softcover. Book Condition: New. 2nd edition. 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 last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards-PFA, ISI or FAO/WHO Codex Alimentarius are given. With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science. Table of contents 1. Proximate Constituents 2. Pectin 3. Polyphenols 4. Plant Pigments 5. Vitamins 6. Minerals 7. Maturity Indices and Quality Criteria 8. Sugar 9. Salt 10. Edible Oils and Fats 11. Flavouring Materials 12. Chemical Additives 13. Water-Standards and Analysis 14. Tin Containers 15. Glass Containers 16. Flexible Packaging Materials 17. Colour Measurement 18. Measurement of Viscosity, Consistency and Texture 19. Sensory Evaluation 20. General Instructions for Microbiological Examination 21. Bacteriological Examination of Water 22. Assessment of Surface Sanitation 23. Microbiological Examination of Spoilage 24. Micro-Analytical Examination for Extraneous Matter 25. Determination of Thermal Process Time 26. Examination of Canned Products 27. Frozen Fruits and Vegetables 28. Fruit Juices, Concentrates and Beverages 29. Jam, Jelly, Marmalade and Preserve 30. Tomato Products 31. Dehydrated Fruits and Vegetables 32. Pickles, Chutneys and Vinegar 33. Statistical Methods 34. Statistical Quality Control 35. Standard Solutions 36. Tables Printed Pages: 1152. Bookseller Inventory # 23422

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S. Ranganna
Published by Tata McGraw-Hill Education Pvt. Ltd. (2004)
ISBN 10: 0074518518 ISBN 13: 9780074518519
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Book Description Tata McGraw-Hill Education Pvt. Ltd., 2004. Softcover. Book Condition: New. 2nd edition. 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 last few chapters are devoted to statistical quality control, preparation of standard solutions and tables required for day-to-day use. Sufficient theoretical information is included in each chapter before the methods are described. Each method is self-contained, easy to follow, time-tested and complete in all respects. Wherever needed, reference values or standards-PFA, ISI or FAO/WHO Codex Alimentarius are given. With its comprehensive coverage and up-to-date information, the book would be useful to public analysts, factory personnel, processors, research workers, and students of food science, food technology, agriculture and home science. Table of contents 1. Proximate Constituents 2. Pectin 3. Polyphenols 4. Plant Pigments 5. Vitamins 6. Minerals 7. Maturity Indices and Quality Criteria 8. Sugar 9. Salt 10. Edible Oils and Fats 11. Flavouring Materials 12. Chemical Additives 13. Water-Standards and Analysis 14. Tin Containers 15. Glass Containers 16. Flexible Packaging Materials 17. Colour Measurement 18. Measurement of Viscosity, Consistency and Texture 19. Sensory Evaluation 20. General Instructions for Microbiological Examination 21. Bacteriological Examination of Water 22. Assessment of Surface Sanitation 23. Microbiological Examination of Spoilage 24. Micro-Analytical Examination for Extraneous Matter 25. Determination of Thermal Process Time 26. Examination of Canned Products 27. Frozen Fruits and Vegetables 28. Fruit Juices, Concentrates and Beverages 29. Jam, Jelly, Marmalade and Preserve 30. Tomato Products 31. Dehydrated Fruits and Vegetables 32. Pickles, Chutneys and Vinegar 33. Statistical Methods 34. Statistical Quality Control 35. Standard Solutions 36. Tables Printed Pages: 1152. Bookseller Inventory # 23422

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Book Description Hardcover. Book Condition: New. 2nd Edition, International Edition. Brand NEW, Paperback International Edition. Black & White or color, Cover and ISBN may be different but similar contents as US editions. Standard delivery takes 3-6 business days by USPS/UPS/Fedex with tracking number. Choose expedited shipping for superfast delivery 2-4 business days. We do not ship to PO Box addresses. International Edition Textbooks may bear a label Not for sale in the U.S. or Canada etc. printed only to discourage U.S. students from obtaining an affordable copy. Legal to use despite any disclaimer on cover as per US court. No access code or CD included unless specified. In some instances, the international textbooks may have different exercises at the end of the chapters. Printed in English. 100% Customer satisfaction guaranteed! Please feel free to contact us for any queries. Bookseller Inventory # LBDUS61425386

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