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Development Of Intermediate Moisture Foods (Imf) From Fruits And Vegetables: An Overview

Manju, Ms. (2006) Development Of Intermediate Moisture Foods (Imf) From Fruits And Vegetables: An Overview. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Production of intermediate moisture foods from various fruits and vegetables has gained lot of popularity in the recent years. The role of water activity in intermediate moisture foods, methods of production of intermediate moisture foods from different fruits and vegetables are discussed and also highlight the characteristics (stability, storage and microbial) of intermediate moisture fruit slices, bars and vegetables. It also deals with the recent trends involved in protection of intermediate moisture foods by using protective surface layers (films and coatings), which are edible in nature.
Uncontrolled Keywords: imf technology intermediate moisture foods shelf life fruits vegetables
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2007 11:47
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1304

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