Concentrations of different gases and volatiles present or produced inside a fruit are
determined by the permeability of the fruit tissue to these compounds. Primarily, surface …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

The effects of edible coatings, Semperfresh™(SF), acid-soluble chitosan (ACH), water-
soluble chitosan (WCH), calcium caseinate (CC), and sodium alginate (SA) on the fruit …

Blueberries have increased in popularity in recent years due to their nutritional benefits and
sensory characteristics. However, to preserve quality and extend shelf-life, they need to be …

Food by‐products happen at various stages of production and processing at home and on
commercial scales. In the recent years, because of the fast‐growing food companies and …

Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food
availability in the area during the stage of monsoonal circulation. Techniques of preserving …

Food safety is a global issue, affecting food production and processing. The study assessed
the microbiological quality of commercially dried fruits and home dried fruits and vegetables …

A non‐dairy probiotic drink was produced through the fermentation of watermelon juice
using Lactobacillus plantarum ATCC 8014. Watermelon juice was supplemented with or …

Physico‐chemical parameters, antioxidants and antioxidant activity were evaluated in
eggplant fruit (Solanum melongena) before and after domestic cooking methods (frying …

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 …