Standardization of process for ready-to-use flavoured sapota powder: Cocoa and coffee flavoured sapota powder - Couverture souple
Synopsis
Sapota fruit is highly perishable with limited shelf-life. Due to cold sensitive nature of the fruit, bulk of the produce needs immediate disposal for table purpose and is handled at ambient conditions causing considerable post harvest losses. In past, scientists have worked on extending shelf life of sapota fruits by various chemical treatments, packaging technology, pre-cooling and cold storage as well as refrigerated transport. They found some good results for domestic as well as for long distance market. However, only few technologies are commercially adopted by farmers or traders. Hence, value addition through processing is important not only for economic utilization of increased production of sapota, but also for checking the commodity losses. Sapota fruit is highly perishable so that, bulk of the produce is used for table purpose and due to mishandling of produce and about 25-40 per cent is being wasted. It is essential to produce value added products based on sapota, so that farmers get an assured price for their produce all the time. By blending cocoa and coffee flavour in sapota, there may be chance to produce unique flavour for making sapota powder more effective.
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Standardization of process for ready-to-use flavoured sapota powder
Edité par
LAP LAMBERT Academic Publishing Jan 2017, 2017
ISBN 10 : 3330031387
ISBN 13 : 9783330031388
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Sapota fruit is highly perishable with limited shelf-life. Due to cold sensitive nature of the fruit, bulk of the produce needs immediate disposal for table purpose and is handled at ambient conditions causing considerable post harvest losses. In past, scientists have worked on extending shelf life of sapota fruits by various chemical treatments, packaging technology, pre-cooling and cold storage as well as refrigerated transport. They found some good results for domestic as well as for long distance market. However, only few technologies are commercially adopted by farmers or traders. Hence, value addition through processing is important not only for economic utilization of increased production of sapota, but also for checking the commodity losses. Sapota fruit is highly perishable so that, bulk of the produce is used for table purpose and due to mishandling of produce and about 25-40 per cent is being wasted. It is essential to produce value added products based on sapota, so that farmers get an assured price for their produce all the time. By blending cocoa and coffee flavour in sapota, there may be chance to produce unique flavour for making sapota powder more effective. 128 pp. Englisch. N° de réf. du vendeur 9783330031388
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Standardization of process for ready-to-use flavoured sapota powder
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 3330031387
ISBN 13 : 9783330031388
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Jigar PatelMr. Jigar Patel has completed his B.Sc.(Hons.)Horticulture in 2013, M.Sc.Horticulture in Post Harvest Technology in 2015, He has worked as Extention officer(Agri.) in DRDA, Valsad. At present he is working as Garden Superv. N° de réf. du vendeur 158421916
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Standardization of process for ready-to-use flavoured sapota powder: Cocoa and coffee flavoured sapota powder
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 3330031387
ISBN 13 : 9783330031388
Neuf
Paperback
Vendeur : Revaluation Books, Exeter, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Brand New. 01 edition. 128 pages. 8.66x5.91x0.29 inches. In Stock. N° de réf. du vendeur 3330031387
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Standardization of process for ready-to-use flavoured sapota powder
Edité par
LAP LAMBERT Academic Publishing Jan 2017, 2017
ISBN 10 : 3330031387
ISBN 13 : 9783330031388
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -Sapota fruit is highly perishable with limited shelf-life. Due to cold sensitive nature of the fruit, bulk of the produce needs immediate disposal for table purpose and is handled at ambient conditions causing considerable post harvest losses. In past, scientists have worked on extending shelf life of sapota fruits by various chemical treatments, packaging technology, pre-cooling and cold storage as well as refrigerated transport. They found some good results for domestic as well as for long distance market. However, only few technologies are commercially adopted by farmers or traders. Hence, value addition through processing is important not only for economic utilization of increased production of sapota, but also for checking the commodity losses. Sapota fruit is highly perishable so that, bulk of the produce is used for table purpose and due to mishandling of produce and about 25-40 per cent is being wasted. It is essential to produce value added products based on sapota, so that farmers get an assured price for their produce all the time. By blending cocoa and coffee flavour in sapota, there may be chance to produce unique flavour for making sapota powder more effective.Books on Demand GmbH, Überseering 33, 22297 Hamburg 128 pp. Englisch. N° de réf. du vendeur 9783330031388
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Standardization of process for ready-to-use flavoured sapota powder : Cocoa and coffee flavoured sapota powder
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 3330031387
ISBN 13 : 9783330031388
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Sapota fruit is highly perishable with limited shelf-life. Due to cold sensitive nature of the fruit, bulk of the produce needs immediate disposal for table purpose and is handled at ambient conditions causing considerable post harvest losses. In past, scientists have worked on extending shelf life of sapota fruits by various chemical treatments, packaging technology, pre-cooling and cold storage as well as refrigerated transport. They found some good results for domestic as well as for long distance market. However, only few technologies are commercially adopted by farmers or traders. Hence, value addition through processing is important not only for economic utilization of increased production of sapota, but also for checking the commodity losses. Sapota fruit is highly perishable so that, bulk of the produce is used for table purpose and due to mishandling of produce and about 25-40 per cent is being wasted. It is essential to produce value added products based on sapota, so that farmers get an assured price for their produce all the time. By blending cocoa and coffee flavour in sapota, there may be chance to produce unique flavour for making sapota powder more effective. N° de réf. du vendeur 9783330031388
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Standardization of process for ready-to-use flavoured sapota powder | Cocoa and coffee flavoured sapota powder
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 3330031387
ISBN 13 : 9783330031388
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Standardization of process for ready-to-use flavoured sapota powder | Cocoa and coffee flavoured sapota powder | Patel Jigar (u. a.) | Taschenbuch | 128 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783330031388 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. N° de réf. du vendeur 108443896
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Standardization of process for ready-to-use flavoured sapota powder: Cocoa and coffee flavoured sapota powder
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 3330031387
ISBN 13 : 9783330031388
Neuf
paperback
Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
paperback. Etat : New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book. N° de réf. du vendeur ERICA82933300313876
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