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Nutritional Quality and Acceptability of Enzymes Treated Fruit Juices in the Preparation of Food Products

CSK Himachal Pradesh Agricultural University Repository

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Relation http://hillagricrepository.co.in/32/
 
Title Nutritional Quality and Acceptability of Enzymes Treated Fruit Juices in the Preparation of Food Products
 
Creator Anand, Shailza
 
Subject 641.34 Specific Food from Plants
 
Description Fruits are considered important nutritional requirement of human beings as they not only meet the quantitative needs to some extent but also supply vitamins and minerals, which improve the quality of diet and maintain health. It is therefore, necessary to ensure their availability throughout the year in fresh, processed or preserved forms (Mehta et al., 2002). Today, India is the second largest producer of fruits by groiving a variety of fruits having total production of 43,000 (In 000' million tones) during 2001-2002 (Anon, 2000). The diversified agro-climatic conditions of the state are well suited for the production of different types of fruits ranging from temperate to sub tropical fruits and are available throughout the year.
 
Date 2005
 
Type Thesis
NonPeerReviewed
 
Format text
 
Language en
 
Identifier http://hillagricrepository.co.in/32/1/13588.pdf
Anand, Shailza (2005) Nutritional Quality and Acceptability of Enzymes Treated Fruit Juices in the Preparation of Food Products. PhD thesis thesis, CSK Himachal Pradesh Krishi Vishvavidyalaya.