What to read after Postharvest Management Of Fruits And Vegetables?

Section-1: Postharvest Management of Fruits and Vegetables

1.   Introduction

     V.K. Joshi

2.   Postharvest Management of Fruits and Vegetables

    V.K. Joshi and Ghan Shyam

3.   Harvest Indices, Maturity and Post-harvest Quality of Fruits and Vegetables

    K.S. Thakur and Satish Kumar

4.   Recent Trends in Harvesting, Grading and Packaging of Fruits and Vegetables

    B.V.C. Mahajan and Swati Kapoor

5.   Postharvest Handling and Storage of Fruits and Vegetables

     K.S. Thakur and Satish Kumar

6.   Storage Systems for Fruits and Vegetables: A Practical Approach

     B.V.C. Mahajan and Swati Kapoor

7.   Postharvest Management and Value Addition of Vegetables

    Manisha Kaushal and Anil Gupta

Section-2 : Preservation and Processing Technology

8.   Fruits and Vegetables Preservation and Processing: An Overview

     V.K. Joshi and Sarita Sharma

9.   Preservation of Fruits and Vegetables

    Pushpinder S. Ranote and Swati Kapoor

10.   Thermal Processing: Preservation by Application of Heat

      P.C. Sharma and Anil Gupta

11.   Recent Advances in Drying and Dehydration of Fruits and Vegetables

     Devina Vaidya, Ghanshyam Abrol and Vigya Mishra

12.   Concentration of Fruit and Vegetable Juices: Concepts and Trends

     S.K. Sharma and Deepa Saini

13.   Technology for the Production of Preserves, Candies Leathers and Toffee

      Surekha Attri, Satish Kumar and Preethi Ramachandran

14.   Development of Technology for Drying of Chilgoza Nut

     N.S. Thakur and Somesh Sharma

15.   Development of Value Added Products from Wild Pomegranate

      N.S. Thakur and Abhimanyu Thakur

16.   Minimal Processing of Fruits and Vegetables

      Anju K. Dhiman, Surekha Attri and Preethi Ramachandran

17.   Mushroom Processing and Value Addition

     Devina Vaidya and Surabhi Sharma

18.   Emerging Technologies in Food Processing

      Pushpinder S. Ranote, Swati Kapoor, Jaspreet Kaur Sukhpreet Kaur and Hanuman Bobade 

Section-3 : Production of Health Foods

19.   Low Calorie Health Foods and Nutraceuticals from Fruits and Vegetables

     Rakesh Sharma

20.   Lactic Acid Fermentation of Food: Biopreservation Health Benefits and Bacteriocins

      V.K. Joshi, Somesh Sharma, Arjun Chauhan, Vikas Kumar and Sarita Sharma

21.   Pre and Probiotic Foods with Special Reference to Fruits and Vegetables: Health Benefits and        Market Potential

     Vandana Bali and Parmjit S. Panesar

Section-4 : Fermented Foods

22.   Traditional Fermented Foods: Present Status and Future Strategies

      Tek Chand Bhalla, Savitri, Monika and Navdeep Thakur

23.   Fermentation in Food Preservation

      S.K. Sharma, V.K. Joshi, and Deepa Saini

24.   Technological Interventions in Vegetable Fermentation

      Somesh Sharma and Surabhi Sharma

25.   Importance, Nutritive Value, Role, Present Status and Future Strategies in Fruit Wines in India

      V.K. Joshi and Vikas Chopra

26.   Wine Preparation Technology

      V.K. Joshi 

27.   Utilization of Wild Fruits for Wine and Brandy Production

     V.K. Joshi and Manisha Kaushal

28.   New Approaches and Future Strategies in Oenology An Overview

     V.K. Joshi and Naveen Kumar

Section-5 : Waste Utilization of Fruits and Vegetables 

29.   Value Added Products from Fruit and Vegetable Waste

     S.K. Sharma and Deepa Saini

30.   Production of Value Added Products by Solid State Fermentation of Apple Pomace

     V.K. Joshi and Devender Attri

31.   Technological Interventions for Extraction and Value Addition of Kernel Oils from Stone Fruit

     P.C. Sharma, Anil Gupta and Anil K. Verma

Section-6 : Production of Additives

32.   Developments in Food Additives in Fruit and Vegetable Products

      Anju K. Dhiman, Surekha Attri and Preethi Ramachandran

33.   Enzymes in Fruits and Vegetables Processing

     Tek Chand Bhalla, Savitri, Sheetal and Navdeep Thakur

34.   Production of Biocolours

      V.K. Joshi and Sangeeta Sharma

35.   Microbial Production of Natural Flavours

      Ranjeeta Bhari and R.S. Singh

36.   Biotechnological Interventions in Fruit and Vegetable Processing

     Shubhneet Kaur and Parmjit S. Panesar

37.   Bioplastics in Food Packaging

     Satish Kumar, K.S. Thakur and V.K. Joshi

Section-7: Quality, Safety and Marketing of Fruit and Vegetable Products

38.   Sensory Evaluation of Food

      V.K. Joshi

39.   Flavour in Sensory Science: Role, Chemistry, Interactions, Profiling, Electronic Nose and its          Applications in Food

      V.K. Joshi and Mutum Preema Devi

40.   Non-Destructive Methods of Quality Evaluation in Fruits and Vegetables

     Neerja Rana and Arti Ghabru

41.   Toxins and Anti-Nutritional Factors in Food Processing

      Nivedita Sharma

42.   Marketing Strategies for Processed Products

      Manoj Kumar Vaidya

Section-8: Practical’s

43.   Preparation of Ready-to-Serve (RTS) Drink and Squash from Fruits

      Rakesh Sharma

44.   Preparation of Mushroom Products

     Devina Vaidya

45.   Processing of Papaya Chutney and Apple and Plum Toffee

     Surekha Attri

46.   Minimum Processing of Vegetable

     Anju Dhiman

47.   Extraction of Oil from Stone Fruits

     P.C. Sharma, Anil Gupta and Anil K. Verma

48.   Evaluation of Fruit Wines

      V.K. Joshi