A true classic and continually bestselling reference in food science, this work offers
comprehensive coverage of preharvest and postharvest handling and production of fruits …

Fermentation is one of the oldest biotechnologies for the production of food products with
desirable properties such as extended shelf-life and good organoleptic properties (Smid and …

Fruits and vegetables are of immense significance to man. In India, the fruits have been
given a place of honour on being offered to God at every festival and have also been …

Bioethanol synthesis for fuel or beverages from the processing of Page 1 AIMS Energy, 6(6):
979–992. DOI: 10.3934/energy.2018.6.979 Received: 05 September 2018 Accepted: 11 …

The aim of this study was to assess and compare fermentation characteristics and aromatic
profile of plum wines produced with indigenous microbiota and pure cultures of different …

This book covers the foods of South Asia. For each type of food, its microbiology,
biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book …

Immobilized cells of Schizosaccharomyces pombe yeast were used for total or partial
deacidification of grape must. All experiments were carried out using dry immobilized yeast …

Plumisoneoftheimportantstonefruitcropsofth…. Plumsaregenerallyconsumedfresh, withtheexceptionofasmallquantityusedforca…
. Plumswith highsugarcontentandfirmflesharedriedwitho…. The totalworldproductionofplumsisestimatedtob …

Wine is one of the oldest known beverages, tracing its antiquity to at least 5000 BC, known
to have been prepared by the Assyrians by 3500 BC. It is also mentioned in the Rigveda. It …

In India, an impressive progress has been made in development of technologies for
preparation of wines from grapes, mango, apple, peach, pear, plum, cashew-apple …