Fruit Beverages And Processing With Mango Products

The book covers Mango, Preservation Technologies, Mango Processing Unit Mango Juice in Bags “Hot Fill, Procedure, Fruit and Vegetable Processing Flow Sheets(Simple Processing), Fruits/Vegetables Processing (Drying/Dehydration), Juices, Fruits in Syrup, Sauces, Jams, Pulps and Nectars, Canned Products Processing, Standards for Grades of Dried Apricots, Recipe Guidelines: Dried Fruit and Vegetables, Mango Products, Method of Preparation and keeping Quality of Reconstituted Skim Milk based Mango Beverage, Process Techniques of Mango Beverages, Ready to Serve (RTS) Beverage based on Pomegranate and Mango, Mango (Mangifera indica L.) Varieties for Wine making, Membrane Technology in Fruit and Vegetable Processing, Value Addition to Fruits and Vegetables by Mechanical Washing, Packaging of Fruit Juices, Flexible Packages for Fruit and Vegetable Pulps, Developments in Packaging of Liquid Foods, Drying of Fruits and Vegetables, Dehydration Fruits and Vegetables by Vacuum Drying Method, Fruit Drink Rasna Type Mango and Pineapple Pulp and Concentrates, Jam, Jelly, Chutney, Pickles and Squashes, Mango Pappad (Aam Pappad), Mango Pulp Processing and Canning, Mango Powder, Mango Kernel Seed Powder (Starch).