Food Preservation : Principles and Practices

Contents: Preface.  I. Fundamentals of food preservation: 1. Concept and significance. 2. Food spoilage : causes and consequences. 3. Principles and methods of preservation. 4. Selection of fruits and vegetables for preservation. 5. Food safety and standards. 6. Food packaging and labelling. II. Preparation of preserved products: 7. Dried fruits and vegetables. 8. Frozen fruits and vegetables. 9. Canned foods. 10. Beverages: squashes and syrups. 11. Jams. 12. Jellies. 13. Marmalades. 14. Sauces and ketchups. 15. Chutneys. 16. Pickles. 17. Preserves. 18. Candies, glazed and crystallized fruits. 19. Cereal and legume based preserved products. Annexure.

Food Preservation : Principles and Practices gives a comprehensive account of food preservation. It showcases various techniques involved in processing of fruits and vegetables so as to maximize the utilization of the agricultural output. It gives a systematic and detailed coverage of various aspects of preservation.

Section I deals with the theoretical knowledge essential to understand the art of preservation and includes chapters about importance of preservation, principles and methods of preservation, causes of spoilage of foods, selection of fruits and vegetables, etc.

Section II incorporates time tested and reliable recipes with necessary details of preparing preserved items like jam, jelly, preserves, squashes, pickles, etc.

This book approaches to the needs of students of Indian universities pursuing courses on food, nutrition, food science and technology, dietetics. This book will also be of value to the teachers, researchers, small scale food processing units and others having concern with the topic. (jacket)