Overview

The initial chapters of this book provide a comprehensive introduction to the crop, including its origin and distribution, as well as the various varieties cultivated throughout the country and their distinguishing characteristics. Subsequently, the book delves into the international and domestic trade of bananas, as well as the diverse methods of consumption prevalent in different parts of the world. The subsequent chapters of the book focus exclusively on the nutritive and therapeutic values of bananas, followed by an extensive examination of the post-harvest aspects of the fruit in seven chapters, incorporating the latest scientific advancements. The last three sections of the book deal with the processing and value addition of bananas and plantains, including the utilization of waste/by-products. This book provides a comprehensive guide to the post-harvest aspects of bananas and plantains, providing readers with all the relevant information in this field.

Full Product Details

Author:   Lakshmi Jagarlamudi
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 22.40cm , Height: 22.90cm , Length: 22.90cm
Weight:   0.610kg
ISBN:  

9789387973657

ISBN 10:   9387973654
Pages:   298
Publication Date:   05 July 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry 2. Types of Bakery and Confectionery Products 3. Bakery Ingredients 4. Formulations and Processing of Biscuits 5.Formulations and Processing of Cakes and Types of Cakes 6. Formulations and Processing of Breads 7. Bakery Equipment 8. Quality Assessment and Standard Specifications of Bakery Products 9. Confectionery and Chocolate Ingredients 10.Commercial Processing of Chocolate 11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges 12. Crystallized Confectionery and Chewing Gums 13. Equipments Used in Confectionery Manufacturing 14. Packaging and Storage of Bakery and Confectionery Products 15. Quality Assessment and Standard Specifications of Confectionery Products

Reviews

Author Information

Lakshmi Jagarlamudi, Professor and University Head, Department of Food and Nutrition, Acharya N.G. Ranga Agricultural University, College Of Home Science, Lam, Guntur 522 006, Andhra Pradesh, India.

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions