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Sugar Apple Powder: Technology for sugar apple (Annona squamosa L.) Powder Preparation by Spray Drying and its utilization in ice-cream - Softcover
Synopsis
Sugar Apple (Annona squamosa L.) fruit is used as a dessert because of its delicious taste, nutritive value and pronounced flavor. The fruits are highly perishable having limited shelf life after ripening, can not be stored for longer period after ripening and cold storage is also not promising. It creates heavy glut during production season and becomes scanty during off season and hence the limited shelf life results in heavy revenue loss. The demand for sugar apple pulp as base for new food products is increasing rapidly both in domestic and in international market with major portion of it being used for preparation of convenience food. Thus, there exists a need to develop suitable technology for processing and preservation of this valuable natural resource in a way that will not only check commoditylosses but also justify value addition forgenerating anticipated revenue. This book deals with technological aspects of processing of sugar apple pulp into powder by spray drying method. Further, in order to justify its use as a novel ingredient, Method for preparation of custard apple ice cream has also been standardized.
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About the Author
Syed Imran Hashmi (M.Tech), aspires to link industry & Academia. Development of Sugar Apple powder is one of such attempts to disseminate technology for commercial exploitation. Dr. V.N. Pawar, Professor (CAS) and Head (FST), is an authority in the field of Sugar Apple Research in India. He is Principal Investigator for ICAR Research Projects
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Sugar Apple Powder
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LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3844388672
ISBN 13: 9783844388671
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Sugar Apple Powder Technology for sugar apple Annona squamosa L Powder Preparation by Spray Drying and its utilization in icecream
Published by
LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3844388672
ISBN 13: 9783844388671
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Sugar Apple Powder: Technology for sugar apple (Annona squamosa L.) Powder Preparation by Spray Drying and its utilization in ice-cream
Published by
LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3844388672
ISBN 13: 9783844388671
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Sugar Apple Powder
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ISBN 10: 3844388672
ISBN 13: 9783844388671
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Sugar Apple (Annona squamosa L.) fruit is used as a dessert because of its delicious taste, nutritive value and pronounced flavor. The fruits are highly perishable having limited shelf life after ripening, can not be stored for longer period after ripening and cold storage is also not promising. It creates heavy glut during production season and becomes scanty during off season and hence the limited shelf life results in heavy revenue loss. The demand for sugar apple pulp as base for new food products is increasing rapidly both in domestic and in international market with major portion of it being used for preparation of convenience food. Thus, there exists a need to develop suitable technology for processing and preservation of this valuable natural resource in a way that will not only check commoditylosses but also justify value addition forgenerating anticipated revenue. This book deals with technological aspects of processing of sugar apple pulp into powder by spray drying method. Further, in order to justify its use as a novel ingredient, Method for preparation of custard apple ice cream has also been standardized. 68 pp. Englisch. Seller Inventory # 9783844388671
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Sugar Apple Powder
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ISBN 10: 3844388672
ISBN 13: 9783844388671
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Hashmi Syed ImranSyed Imran Hashmi (M.Tech), aspires to link industry & Academia. Development of Sugar Apple powder is one of such attempts to disseminate technology for commercial exploitation. Dr. V.N. Pawar, Professor (CAS) and He. Seller Inventory # 5476367
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Sugar Apple Powder : Technology for sugar apple (Annona squamosa L.) Powder Preparation by Spray Drying and its utilization in ice-cream
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LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3844388672
ISBN 13: 9783844388671
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Sugar Apple (Annona squamosa L.) fruit is used as a dessert because of its delicious taste, nutritive value and pronounced flavor. The fruits are highly perishable having limited shelf life after ripening, can not be stored for longer period after ripening and cold storage is also not promising. It creates heavy glut during production season and becomes scanty during off season and hence the limited shelf life results in heavy revenue loss. The demand for sugar apple pulp as base for new food products is increasing rapidly both in domestic and in international market with major portion of it being used for preparation of convenience food. Thus, there exists a need to develop suitable technology for processing and preservation of this valuable natural resource in a way that will not only check commoditylosses but also justify value addition forgenerating anticipated revenue. This book deals with technological aspects of processing of sugar apple pulp into powder by spray drying method. Further, in order to justify its use as a novel ingredient, Method for preparation of custard apple ice cream has also been standardized. Seller Inventory # 9783844388671
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Sugar Apple Powder
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ISBN 10: 3844388672
ISBN 13: 9783844388671
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Sugar Apple (Annona squamosa L.) fruit is used as a dessert because of its delicious taste, nutritive value and pronounced flavor. The fruits are highly perishable having limited shelf life after ripening, can not be stored for longer period after ripening and cold storage is also not promising. It creates heavy glut during production season and becomes scanty during off season and hence the limited shelf life results in heavy revenue loss. The demand for sugar apple pulp as base for new food products is increasing rapidly both in domestic and in international market with major portion of it being used for preparation of convenience food. Thus, there exists a need to develop suitable technology for processing and preservation of this valuable natural resource in a way that will not only check commoditylosses but also justify value addition forgenerating anticipated revenue. This book deals with technological aspects of processing of sugar apple pulp into powder by spray drying method. Further, in order to justify its use as a novel ingredient, Method for preparation of custard apple ice cream has also been standardized.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 68 pp. Englisch. Seller Inventory # 9783844388671
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Sugar Apple Powder | Technology for sugar apple (Annona squamosa L.) Powder Preparation by Spray Drying and its utilization in ice-cream
Published by
LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3844388672
ISBN 13: 9783844388671
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Taschenbuch
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Taschenbuch. Condition: Neu. Sugar Apple Powder | Technology for sugar apple (Annona squamosa L.) Powder Preparation by Spray Drying and its utilization in ice-cream | Syed Imran Hashmi (u. a.) | Taschenbuch | 68 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783844388671 | Verantwortliche Person für die EU: OmniScriptum GmbH & Co. KG, Bahnhofstr. 28, 66111 Saarbrücken, info[at]akademikerverlag[dot]de | Anbieter: preigu. Seller Inventory # 106849507
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