Call Us: +919097075054

Food Processing And Agriculture Based Books

Product Image (N68)

The Complete Technology Book on Dairy & Poultry Industries With Farming and Processing.

Domesticated animals raised in an agricultural context to provide labour and commodities such as meat, eggs, milk, fur, leather, and wool are generally referred to as livestock. The phrase is sometimes used to refer entirely to animals bred for human consumption, while other times it only refers to farmed ruminants like cattle, sheep, and goats.

Product Image (N167)

Modern Technology of Oils, Fats & its Derivatives (2nd Revised Edition)

Price: 1875 INR/Piece

Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils.

Product Image (N189)

The Complete Book on Cashew (Cultivation, Processing & By-Products)

Price: 1775 INR/Piece

Now a days horticultural commodities getting export from India, among them cashew retain top position. For cashew cultivation certain parameters such as characteristics of cashew, weather condition, geographical location, propagation - layering, budding and grafting, nature of soil are the main to improve and increase the overall productivity of cashew with suitable planning of efficient water management. This book includes organic farming method of cashew. Three main cashew products are traded on the international market - raw nuts, cashew kernels and cashew nut shell liquid (CNSL). A fourth product - the cashew apple is generally processed and consumed locally. This book is not only confined to the different methods of cashew processing but also describe about by-products obtained from cashew. The traditional method of cashew processing through which we get CNSL(Cashew Nut Shell Liquid),the major source of Cardanol. We also came to know about production of CNSL derivatives, polymerization of CNSL, rubber like elasticity products, styrene product of CNSL, multifunctional alcohol obtained from CNSL and lots of other information.

Product Image (N177)

The Complete Book on Meat Processing and Preservation with Packaging Technology

Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity.

Product Image (N115)

The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production)

Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These products are prepared using various ingredients like grain-based flour, water and leavening agents. They are considered fast-moving consumer goods (FMCG) and are consumed daily. Owing to their palatability, appearance and easily digestible nature, they are highly preferred for both formal and informal occasions. Nowadays, most traditional baking methods have been replaced by modern machines. This shift has enabled manufacturers to introduce innovative bakery products with different ingredients, flavors, shapes and sizes. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The Global Bakery Market size is predicted to reach USD 4.36 billion by 2030 with a CAGR of 3.8% from 2020-2030. Bakery products are a part of the processed food class. They include cake, pastries, biscuits, bread, breakfast cereals, and customized baker products. The growing per-capita consumption trends of bakeshop products indicates the untapped growth potential. The market potential is high particularly in the growing markets of Asia and South America; whereby, client demand is increasing for ready to eat bakery products, as a results of the influence of Western culture and additionally for its convenience.

Product Image (N108)

Cultivation of Fruits, Vegetables and Floriculture

Fruit and Vegetable Cultivation in India is a prominent business sector for exporting merchandise and shipping and thus earning a good amount of international revenue for India. Since its independence India has been trying keep pace with the dazzling prospects of exporting commercial business. India is essentially agrarian and rural, with ample scope for lands for farming and cultivation and it has also helped for the cultivation of a large variety of fruits as well as vegetables. The study of fruit and vegetable production is a subject of enormous scope. It involves the integration of wide spectrum of disciplines. As the new technologies and developments become available, cropping system and production practices changes. India has perhaps been renamed as the vegetable and fruit basket in the world, a factor that weighs fascinatingly upon the cultivation of fruits in the country. India serves as the home to various kinds of vegetable as fruits, and holds a vital position in the field of productions of fruits and vegetables amidst different countries of the world. Floriculture covers all the aspects related to the production and use of flowers and ornamental plants, flower seeds, bulbs etc. The scenario of floriculture is changing fast due to steadily widening export opportunities and large number of people earns their livelihood. Commercial floriculture however is of recent origin. A constituent increase in demand for cut and potted flowers has made floriculture as one of the important commercial trades in Indian agriculture. Floriculture has an annual growth potential of 25 to 30 percent. Of late, large scale commercial companies have started joint ventures with foreign companies to invest in the floriculture sector. The government has invited foreign investment in floriculture, particularly in the areas of refrigerated storage and transportation facilities essential to ensure that flowers do not perish to transit. Cultivation of fruits, vegetables and floriculture is capable of attracting/retaining a large number of progressive rural populations on in farming.

Product Image (N126)

Food Processing & Agro Based Industries

Developing competitive agro-industries is crucial for generating employment and income opportunities. It also contributes to enhancing the quality of, and the demand for, farm products. Agro-industries have the potential to provide employment for the rural population not only in farming, but also in off-farm activities such as handling, packaging, processing, transporting and marketing of food and agricultural products. Food processing & agriculture based industry is important from the point of view of contribution to industrial production and employment generation. The food sector has emerged as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry. The agriculture processing sector has the vast potential in the development of an economy through its multiplier effect. This handbook contains processes formulae, manufacturing method of various products, brief profiles of various projects which can be started and providing information regarding land area cost, project cost plant & machinery cost etc. It contains Photographs of Plant & Machinery with Suppliers Contact Details and Plant Layout and Process Flow Sheets.

Product Image (N117)

The Complete Technology Book on Flavoured Ice Cream Manufacturing Process, Flavours, Formulations with Machinery Details 2nd Revised Edition

Ice cream is a frozen-food, sweet in flavor and is consumed as a dessert all over the globe. Ice-cream comes in variety of flavors in which fruits, nuts and other ingredients can be added to enhance the nutritional value and organoleptic property of the product. It is stored in the freezing- temperature and contains mild preservatives. Ice Cream is a favourite food of millions around the world. Ice Cream is a palatable, nutritious and relatively inexpensive food. Ice Cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients

Product Image (N107)

Cultivation of Tropical, Subtropical, Vegetables, Spices, Medicinal and Aromatic Plants

Plant spices grown in tropical countries on small scale family farms of commercial farms, to provide foods for human or live stock, in dry or humid regions are highly abundant and taxonomically diversified. Vegetables comprise of a large number of plants, mostly annual, of which different parts like leaf, steam, flowers, fruit, root etc. are eaten. They are rich in nutrients and are essential items of a balanced diet. Vegetables are called protective food as their consumption can prevent several diseases. Many vegetables are important items of commerce and thus can play a major role in the economic development. Generally classification of horticulture plants are based on nature of growth climatic requirement continuation of growth types of fruit parts used botanical relationship, salinity tolerance, ripening behaviour , botanical relationship, hardness or temperature tolerance, cool season vegtables, warm season vegetables, parts used as food, methods of raising, etc. Medicinal and aromatic plants are important for human health. These plants have been used from the prehistoric times to present day. These plants based medicines are consumed in all civilizations. It is believed that the herbal medicine can give good effect to body without causing side effects to human life. Besides, the usage of medical plants has been increasing as an important role that can support the economic system. The medical and aromatic plants for health are used as herbal treatments and therapies that can be new habits for culture. Medicinal and aromatic plants constitute a large segment of the flora, which provide raw materials for use by various industries. They have been used in the country for a long time for their medicinal properties. The decision to cultivate medicinal herbs should only be made in response to demand for particular herbs. The market is very competitive and could easily be oversupplied.

Product Image (N338)

Modern Technology of Milk Processing & Dairy Products (4th Edition)

Price: 1475 INR/Piece

The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on.

Product Image (N106)

55 Most Profitable MSME Food Processing Projects & agriculture Based Business Ideas For Startup

Food processing is a way or technique that is used to convert raw foods into well-cooked and well preserved eatables for both humans and animals. Food processing uses raw, clean, harvested crops or slaughtered and butchered animals and turns these into food products for daily consumption. A number of products are nutritious, easy to cook and have a long shelf life. They are packed in an attractive manner and are highly marketable.

Product Image (N109)

The Complete Book on Fruits, Vegetables and Food Processing

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing.

Product Image (N188)

The Complete Book on Sugarcane Processing and By-Products of Molasses (with Analysis of Sugar, Syrup and Molasses)

Sugarcane grows in all tropical and subtropical countries. Sucrose as a commercial product is produced in many forms worldwide. Sugar was first manufactured from sugarcane in India, and its manufacture has spread from there throughout the world. The manufacture of sugar for human consumption has been characterized from time immemorial by the transformation of the collected juice of sugar bearing plants, after some kind of purification of the juice, to a concentrated solid or semi solid product that could be packed, kept in containers and which had a high degree of keep ability.

Product Image (N159)

Modern Technology of Food Processing & Agro Based Industries with Project Profiles (3rd Revised Edition)

This handbook contains processes formulae, manufacturing method of various products, brief profiles of various projects which can be started and providing information regarding land area cost, project cost plant & machinery cost etc. It contains Photographs of Plant & Machinery with Suppliers Contact Details and Plant Layout and Process Flow Sheets. The major contents of the book are Biotechnological Applications in Dairy Industry, Packaging of Orange Squash in Rigid Plastic Containers, Quality Assurance for Food Products, Canning of Vegetables, Cocoa Butter, Chewing Gums, Confectionery Manufacturing Process, Corn Flakes and Starch, Diary Products, Dehydration of Fruit & Vegetables, Extruded Sugar Products, Fish Canning and Processing, Fruit Beverages, Fruit Juices, Squashes and Cordials, Honey, Ice Cream, Jam, Jellies & Marmalades, Pickles, Chutneys & Sauces, Preservation Fruits and Vegetables, Sugar Candy & Confectionery etc.

Product Image (N160)

Handbook on Mushroom Cultivation and Processing (with Dehydration, Preservation and Canning)

Some of the fundamentals of the book are nutritive value of edible mushrooms, medicinal value of mushrooms, advantages of mushrooms, symptoms of mushroom poisoning, morphology of common edible mushrooms, classification of fungi a brief survey, chemical composition, anti nutritional factors and shelf life of oyster mushroom , osmotic dehydration characteristics of button mushrooms, mushroom cultivation, cultivation of white button mushroom (agaricus bisporus), actors determining the amount of spawn needed, fungidues for mushroom diseases insectides for mushroom pets etc.

Product Image (N161)

Tropical, Subtropical Fruits & Flowers Cultivation

This book basically deals with seed propagation extraction and handling, effect of seed treatment and temperature on germination, vegetative propagation, effect of rootstocks on mineral composition, type of cutting, growth substances and season, postharvest management of fruits and vegetables, factors affecting postharvest life of flowers, postharvest management of flowers, postharvest management of spices, postharvest management of plantation crops, control of ripening process, pelletization, transportation, storage etc.

Product Image (N162)

Modern Technology on Food Preservation (2nd Edition)

The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation.

Product Image (N163)

Modern Technology of Confectionery Industries with Formulae & Processes (2nd Revised Edition)

This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc.

Product Image (N164)

Modern Technology of Agro Processing & Agricultural Waste Products

The book also gives a touch to the growth of agro processing Industries in India that has experienced expansion during last 5 decades, starting with a handful of facilities to the present level. The book in addition contains the number of products made from agricultural waste. With the current expansion and growth of agro processing and the waste management the book will render you comprehensive information on the project profiles, requirements of basic infrastructure like plant, machinery and raw materials and the addresses of their suppliers.

Product Image (N165)

Handbook on Agro Based Industries (2nd Revised Edition)

It is the second-largest producer of food in the world and spends more than a quarter of its expenditure on food and related items. Agriculture services attracted foreign direct investment (FDI) worth US$1440 million (INR 69,124.8 million). Indian food industry is estimated to grow from the present US$181 billion (INR 8688 billion) to US$318 billion (INR 15264 billion) by 2020. The food processing sector in India has potential of attracting US$33 billion (INR1, 584 billion) of investments in 10 years and generates employment of 9 mn person days. The content of the book includes information about rubber. The major contents of this book are project profiles of projects like Agro Based Industries, Aloe Vera Juice, gel & Powder, Banana Powder, Charcoal Powder from Rice Husk, Coconut Oil, Disposable Plates from Banana Leaves, Drumstick Powder, Dry Lemon, Lemon Powder and Lemon Oil, Extraction of Ultra Pure Silicon from Rice Husk, Fruit Processing Ginger Products, Maize and Its Products, Mango Pickles, Potato Powder and Flakes , Rice Bran Oil.

Product Image (N166)

Handbook on Spices

The book has covered more than 55 spices produced in the country some of which are Black Pepper, Cardamoms, Ginger, Turmeric, Chillies, Vanilla, Tamarind, Coriander, Cumin seeds, Fenugreek, Dill, Garlic, and Onion etc. Along with the list of spices it also provides information on climatic conditions and soil type required for these spices, the planting requirements, the storage condition, composition, uses, the botanical aspect and the varieties of the product available. The chapter on spices will also provide you information about the Diseases and Pests from which the spices have to be protected, wherever required the basis of grading of the spice is also mentioned. The chapters also deal in the quality improvement in Spices by the Solar Drying, Quality Standards for Ajowan Seed and its Powder, Value added Exportable Products from Spice.

Product Image (N168)

Manufacture of Food & Beverages (2nd Edn.)

The Food and Beverages Industry is one of the leading industrial and business segments across the world, extending over a vast chain of production, distribution and retail lines. It is the mainstay of the much of the industrial and economic activities going around the world. The food industry is a complex, global collective of diverse businesses that supply much of the food and food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.

Product Image (N169)

Profitable Agro Based Projects with Project Profiles (Cereal Food Technology) (2nd Revised Edition)

Cereal, also called grain, any grass yielding starchy seeds suitable for food. The cereals most commonly cultivated are wheat, rice, rye, oats, barley, corn (maize), and sorghum. As human food, cereals are usually marketed in their raw grain form (some are frozen or canned) or as ingredients of various food products; as animal feed, they are consumed mainly by livestock and poultry, which are eventually rendered as meat, dairy, and poultry products for human consumption; and they are used industrially in the production of a wide range of substances, such as glucose, adhesives, oils, and alcohols. Real processing, treatment of cereals and other plants is to prepare their starch for human food, animal feed, or industrial use. Cereals are used for both human and animal food and as an industrial raw material

Product Image (N170)

The Complete Technology Book on Cocoa, Chocolate, Ice Cream and Other Milk Products

Cocoa, Chocolate and Ice Cream are the products which has a good nutritious value and relatively inexpensive food. Cocoa butter is used in chocolate and to cover other confectionery products. Now a day chocolate and ice cream are gaining good popularity among the society all over the world. Chocolate is a key ingredient in many foods such as milk shakes, candy bars, ice creams etc. It is ranked as one of the most favorite flavors in the world.

Product Image (N171)

Handbook on Drying, Milling and Production of Cereal Foods (Wheat, Rice, Corn, Oat, Barley and Sorghum Processing Technology) 2nd Revised Edition

Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc.

Product Image (N172)

The Complete Book on Coconut & Coconut Products (Cultivation and Processing)

Coconut is one of the oldest crops grown in India and presently covers 1.5 million hectares in this country. Found across much of the tropic and subtropical area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Its endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut flesh. When dried, the coconut flesh is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics.

Product Image (N173)

Profitable Farming & Allied Projects (2nd Revised Edition)

The content of the book includes information about farming. The major contents of this book are project profiles of projects like Livestock Farming, Angora Rabbit Farming, Rabbit Feed, Yarn from Wool, Manufacturing of Shawls, Sweaters, Caps, Mufflers with Dyeing & Bleaching, Beekeeping, Honey Processing and Packaging, Dairy Farming and Milk Products, Egg Powder, EMU Birds, Gelatin from Bones, Integrated Sericulture, Milk Processing Plant, Pig Farming, Piggery/Meat/Chicken Processing, Poultry Farming, Goat and Sheep Farming, Shrimp Farming.

Product Image (N173)

The Complete Technology Book on Snack Foods (2nd Revised Edition)

Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste. Combined with our intrinsic need to experiment with everything we see, touch, smell and of course taste. For many people, snack foods are a convenient means of meeting their daily nutritional requirements. People are spending more of their time and money in the world of fast foods and restaurants. The demand for the snack food in market today is splendid.

Product Image (N174)

The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition

Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms.

Product Image (N175)

Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables.

Product Image (N176)

Detailed Project Profiles on Plantation (Agro Based Projects)

A plantation is a long, artificially-established forest, farm or estate, where crops are grown for sale, often in distant markets rather than for local on-site consumption. The term plantation is informal and not precisely defined. Plantations are developed on a large scale as the crops are grown for commercial purposes, not for local consumption. A plantation is always a monoculture over a large area and does not include extensive naturally occurring stands of plants that have economic value. Because of its large size, a plantation takes advantage of economies of scale. Protectionist policies and natural comparative advantage have contributed to determining where plantations have been located. Industrial plantations are established to produce a high volume of wood in a short period of time for each society.

Product Image (N178)

Handbook on Rice Cultivation and Processing

Rice is the staple food of over half the world population. Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial crop and can produce a ratoon crop for up to 30 years. The rice plant can grow to 1 to 1.8 m tall, occasionally more depending on the variety and soil fertility. Since its origin, the spread of rice cultivation is extensive and rice is now being grown wherever water supply is adequate and ambient temperature are suitable. The rice grain is covered with a woody husk or hull, which is indigestible and is to be removed in the first step during processing for making the rice edible. Rice cultivation is well suited to countries and regions with low labor costs and high rainfall, as it is labor intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings

Product Image (N179)

The Complete Technology Book on Meat, Poultry and Fish Processing (2nd Revised Edition)

India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man.

Product Image (N180)

The Complete Book on Beekeeping and Honey Processing (2nd Revised Edition)

Beekeeping is the maintenance of honey bee colonies, commonly in hives, by humans. Bees are accommodated in artificial lives where they live comfortably within easy reach of the bee keeper for examination and extraction of surplus lovely, after keeping of sufficient lovely in the combs for the bees. Honey is a part of bees, which gather sugar containing nectars from flowers. Honey should be processed as soon as possible after removal from the hive. Honey processing is a sticky operation, in which time and patience are required to achieve the best results. Careful protection against contamination by ants and flying insects is needed at all stages of processing. Bee honey is natural, unrefined food consumed as much in fresh or canned state. It is readily assimilated and is more acceptable to the stomach, particularly in the case of ailing persons, than cane sugar.

Product Image (N181)

Handbook on Citrus Fruits Cultivation and Oil Extraction

Citrus fruits are produced all around the world. They contain healthy nutrition content that works wonders for the body. Citrus fruits act as a fabulous source of vitamin C and a wide range of essential nutrients required by the body. India only represents a mere 4% of global citrus fruit production. But now a day, there is a rise in its cultivation. This rise in citrus production is mainly due to the increase in cultivation areas & the change in consumer preferences towards more health & convenience food consumption & the rising incomes. Citrus fruits have long been valued as part of a nutritious and tasty diet.

Product Image (N182)

Fruits, Vegetables, Corn and Oilseeds Processing Handbook

Fruits & vegetables are an important nutritional requirement of human beings as these foods not only meet the quantitative needs to some extent but also supply vitamins & minerals which improve the quality of the diet & maintain health. Fruit, vegetables & oil seeds processing is one of the pillars of the food & edible oil industry. India is the second largest producer of both fruits and vegetables. Fruits and vegetables are the reservoir of vital nutrients. Being highly perishable, 20 to 40% of the total production of fruits and vegetables goes waste from the time of harvesting till they reach the consumers. It is, therefore, necessary to make them available for consumption throughout the year in processed or preserved form and to save the sizeable amount of losses. At present, about 2% of the total produce is processed in India mainly for domestic consumption.

Product Image (N183)

The Complete Book on Gums and Stabilizers for Food Industry

Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving.

Product Image (N184)

Handbook on Spices and Condiments (Cultivation, Processing and Extraction)

This book basically deals with brief history of spices, uses of spices, world trade in spices area & production of spices in India, area and production of spices in India, major and minor spices of India, spice processing, quality issues with spices, bird chillies and Tabasco chillies, basil or sweet basil, seasoning blend duplication and tricks, sauces and gravies, snack seasonings, quality issues with spices, etc.

Product Image (N185)

Handbook on Fermented Foods and Chemicals

Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified.

Product Image (N186)

The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition)

Tea is one of the most popular beverages that are being consumed all over the world. Tea is known as a soothing drink and a way of life. Owing to its increasing demand, tea is considered to be one of the major components of world beverage market. Tea is very beneficial for health and is also known as anticarcinogenic properties. Green tea acts as an antiviral agent. Growing tea requires sufficient amount of work and there is additional level of work that must be incorporated to harvest it. Tea is cultivated in tropical and sub tropical regions. There are various kinds of tea such as black tea, green, oolong tea that can be obtained from real tea plant, Camellia sinensis. The making of different varieties of tea mainly depends upon plucking and rolling, spreading, storing process.

Product Image (N187)

Handbook on Milk and Milk Proteins

Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production

Product Image (N190)

Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery)

Confectionery manufacture has been dominated by large scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness.

Product Image (N191)

The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil) 2nd Revised Edition

Onion (Allium cepa L.) has been valued as a food and a medicinal plant since ancient times. It is also used indifferent forms of processed food, e.g. pickles, powder, paste, and akes, and it is known for its medicinal values. Garlic belongs to the genus Allium, which comprises of approximately 600 known species distributed over the whole northern hemisphere. Characteristic for Allium species are herbaceous, perennial bulbous plants with a typical leek odour. Onion and Garlic are the spice commodities used for flavouring the dishes. These are considered as valuable medicinal plants offer variety of medicinal properties

Product Image (N192)

Handbook on Pig Farming and Pork Processing (Feeding Management, Breeding, Housing Management, Sausages, Bacon, Cooked Ham with Packaging) 2nd Revised Edition

Pig farming is the raising and breeding of pigs. Among the various livestock species, piggery is most potential source for meat production and pigs are more efficient feed converters after the broiler. Pig rearing has traditionally been in the main occupational axis of the socially backward down-trodden class of Indian population since time immemorial. But at present commercial pig farming has greatly changed social scenario of this business in India. Now everyone is conscious about the economic importance of pig farming.

Product Image (N193)

Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (4th Revised Edition)

Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder) 4th Revised Edition

Product Image (N194)

The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products

Ginger is the common name for Zingiber officinale, which was originally cultivated in China and now equally spread around the world. Ginger is a herb but is often known as a spice, with a strong distinct flavor that can increase the production of saliva. The part that is used as spice on the plant itself is the rhizomes or ginger root. This ginger root is traditionally used with sweet foods in Western cuisine being included in popular recipes such as ginger ale, gingerbread, ginger biscuits and ginger cake. It is also used in many countries as a medicinal ingredient which many believe in. Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative and intestinal spasmolytic. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.

Product Image (N338)

Rabbit, Goat, Sheep, Poultry, Fish and Pig Farming with Feed Technology

Price: 1100 INR/Piece

This book basically deals with rabbit keeping, feeding systems, feed requirements and balanced rations, angora wool utilization in cottage industries, useful information for goat breeding measures of increasing potential of range land nutrients requirements of goats, conversion efficiency of indigenous breeds of goats, sources and functions of the nutrients in sheep, breeds of poultry, inheritance of plumage in turkeys, commercial poultry farming, nutrition of broiler type chickens, how to economise on poultry feed cost, principles of fish culture, culturable fish and shellfish, nutritional requirement and artificial shrimp feed preparation, types of antibiotics for pigs etc. This book provides detailed information on the livestock and poultry farming and rearing technique with described process of feeding systems, feed requirements and balanced rations, harvesting commercial products from them. This book is an invaluable resource for the entrepreneurs, institutions and professionals.

Product Image (N339)

Handbook on Fisheries and Aquaculture Technology

Price: 1100 INR/Piece

The fishery sector is important from Indian economy view point as it contributes a source of income to a number of fishermen and has huge export potential. The systems and technology used in aquaculture has developed rapidly in the last fifty years. They vary from very simple facilities like family ponds for domestic consumption in tropical countries to high technology systems like intensive closed systems for export production. Much of the technology used in aquaculture is relatively simple, often based on small modifications that improve the growth and survival rates of the target species. Nowadays, the fish and fisheries industry is one of the fastest growing international commodity markets globally.

Product Image (N340)

Potato and Potato Products Cultivation, Seed Production, Manuring, Harvesting, Organic Farming, Storage and Processing

Price: 1275 INR/Piece

Potato ranks fourth position in the world after wheat, rice and maize as non cereal food crop. Potato is probably the most popular food item in the Indian diet and India is one of the largest producers of potato. It is used in many ways like vegetable, potato wafers/chips, powder, finger chips etc.

Product Image (N341)

The Complete Book on on Tomato & Tomato Products Manufacturing (Cultivation & Processing) (2nd Revised Edition)

Price: 1400 INR/Piece

The Complete Book on Tomato & Tomato Products Manufacturing (Cultivation & Processing) (2nd Revised Edition) Tomato is one of the most popular fruit in the world. The products of tomato like paste, juice, ketchup, etc. are widely used in kitchens all around the world. Tomatoes and tomato-based foods are considered healthy for the reason that they are low in calories, but possess a remarkable combination of antioxidant micronutrients. Tomato industry has been growing significantly over the past several decades. Changing life style and taste of consumers in different countries will motivate the growth of the tomato products market. The industries can retain maximum market share by differentiating their products in the market, by coming up with innovative products and by focusing on different packaged tomato products.


Back to top
Developed and Managed by Infocom Network Private Limited.