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John Kennedy, Z.
- Preservation of Ready to Eat Drumstick Products by Canning and Retort Packaging
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Authors
Affiliations
1 Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, T.N., IN
2 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, T.N., IN
1 Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, T.N., IN
2 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, T.N., IN
Source
International Journal of Processing and Post harvest Technology, Vol 4, No 2 (2013), Pagination: 122-131Abstract
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Preservation, Ready-to-eat, Drumstic, Canning, Retort Packaging- Nutritional Qualities of Canned Banana Slices
Abstract Views :208 |
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Authors
Affiliations
1 Dept. of Food & Agrl. Process Engg. AEC & RI, TNAU, Coimbatore - 641 003, IN
1 Dept. of Food & Agrl. Process Engg. AEC & RI, TNAU, Coimbatore - 641 003, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 43, No 4 (2006), Pagination: 161-168Abstract
Banana (Musa Spp) is highly perishable in nature and could not be stored as such for longer periods under ambient or refrigerated conditions. The banana varieties grown on commercial scale in Tamil Nadu are Poovan, Rasthali, dwarf Cavendish, Nendren, Red banana and robusta. Among these varieties red banana assumes significance due to its excellent flavour and taste. Banana has a very special place in diet, low in fats, cholesterol and high in calories. About 100g of banana provides about 100 calories which is 50 per cent more energy released by other fruits like apple, citrus and others. Keeping banana as a whole fruit for long time is not feasible due to its poor shelf life quality. The processed products from banana are also very limited at present and there is a good market potential for the banana product. One of the methods of preserving banana is thermal processing and which have proven to be one of the most effective techniques used for food preservation.- Qualitative Changes in Banana Pulp and Juice during Wine Making Process
Abstract Views :191 |
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Authors
Affiliations
1 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003, IN
1 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003, IN