Nahdet Misr Publishing House
NM is a leading Arabic publisher since 1938 for adults and kids books& seeks to connect different cultures and readers worldwide. Please contact Rights team: rights@nahdetmisr.com
View Rights PortalNM is a leading Arabic publisher since 1938 for adults and kids books& seeks to connect different cultures and readers worldwide. Please contact Rights team: rights@nahdetmisr.com
View Rights PortalWhite Raven 2021Every time Keete looks at pictures from her childhood where she’s holding her teddy bear Pätsu in her lap, she wonders what life would have been like without war. Her parents would certainly have been able to keep working as teachers without living in terror of the communists deporting them to Siberia. The whole family could have spent nights without having to hurry to the bomb shelter or see their precious hometown in ruins. In peacetime, she could have kept living on the second floor of their cherry-red home instead of setting off on a harrowing journey across the Baltic Sea to Sweden. Years and years later, Keete thinks about how lucky today’s kids are to grow up without war. And she still cradles Pätsu in her arms – a teddy bear who helped her get through life’s perils.
The book is the culmination of the efforts of contributions by eminent scientists. A lot of textual matter with illustrative practical exercises have been added to make the book more useful. Broadly the book has been divided into 8 sections: Section 01: Postharvest Management of Fruits and Vegetables Section 02: Preservation and Processing Technology Section 03: Production of Health Foods Section 04: Fermented Foods Section 05: Fruits and Vegetables Waste Utilization Section 06: Production of Additives Section 07: Quality, Safety and Marketing of Fruits and Vegetable Products Section 08: Practicals Chapters on different aspects of the subject matter covered include postharvest losses, loss reduction technology, handling, maturity indices, postharvest treatments, fruit and vegetable processing aspects, juice processing, drying, extrusion cooking, osmotic dehydration, technology for production of mushroom products, technology for production of health foods, indigenously fermented food products, flavour production technology, fermentation technology for wine production, lactic fermented beverages, latest technique of analysis, application of enzymes in food processing, biotechnology in food processing, juice concentration technology, sensory evaluation of food, processing waste utilization technology, oil extraction methodology, ready – to- eat product preparation, confectionary preparation, quality assurance, food safety and standard authority of India, project preparation, e-marketing of processed products, etc. The book in short has something for everybody related to the fields of Handling, Packaging, Processing, Preservation of Fruits and Vegetables