- Introduction
- History of Spices and Condiments
- Present Status of Indian spice industry
- World Trade in Spices: Present Status
- Nomenclature & Classification of Spices and condiments
- Chemical Composition of Spices and condiments
- Spice Oil and Oleoresins: Technology of Manufacturing
- Spice Oil and Oleoresins: Usages of Oleoresins
- Pepper: Refining
- Pepper: Processing of pepper
- Pepper products: White pepper & Black
- Pepper products: Dehydrated green pepper
- Pepper products: Essential Oil & Oleoresins
- Chillies: Drying of chillies
- Chillies: Quality attributes of paprika
- chillies:Quality attributes of chillies
- Cardamom: Composition
- Cardamom: Grading
- Cardamom: Bleaching
- .Cardamom: Drying of fruits
- Cardamom: Cardamom products
- Cardamom: Essential oil & oleoresins
- Ginger: Grading & Curing
- Ginger: Bleaching
- Ginger: Ginger Products
- Ginger: Essential oil & Oleoresins
- Ginger: Dehydrated Ginger
- Turmeric: Grading & Curing
- Turmeric: Powder
- Turmeric: Essential oil & Oleoresins
- Cloves: Processing and Drying
- Cloves: Essential Oil & Oleoresins
- Grinding: Grinding methods
- Grinding: Quality of Spices
- Spices: National & International standards
Reference:https://epgp.inflibnet.ac.in/Home/ViewSubject?catid=15
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