Technology For Preparation of Jamun Products And Quality Evaluation - Kuruba, Eresh Kumar;Vema, Vamsi Krishna;Priya, C. H. Hari
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The book is a major contributor to under and post graduate students especially more useful to research scholars, teachers, entrepreneurs, process design engineers of Agricultural process and Food Engineering, Agricultural Engineering, Food science and Technology and other personnel of food processing industries.This book address the technology for preparation of Jamun products like starting from receiving of jamun fruits to preparation of value added products like Jamun jam and Squash and at last it is ended with quality evaluation of the product like analysis of protein, ascorbic acid,…mehr

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Produktbeschreibung
The book is a major contributor to under and post graduate students especially more useful to research scholars, teachers, entrepreneurs, process design engineers of Agricultural process and Food Engineering, Agricultural Engineering, Food science and Technology and other personnel of food processing industries.This book address the technology for preparation of Jamun products like starting from receiving of jamun fruits to preparation of value added products like Jamun jam and Squash and at last it is ended with quality evaluation of the product like analysis of protein, ascorbic acid, carbohydrates and total lipids along with sensory analysis of the product also.
Autorenporträt
Eresh K, ha conseguito il B.Tech (Agrl Engg) presso l'ANGRAU e il M.Tech (APFE) presso il JNKVV, Jabalpur. Ha più di 2 anni di esperienza industriale in rinomate industrie di lavorazione delle sementi. Attualmente lavora come ricercatore presso l'IGKV di Raipur. Si è anche qualificato per ICAR-NET e IARI P.hd Enterence 2017. Ha pubblicato più di 15 articoli di ricerca e articoli divulgativi.