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      • Strange Days Books, Social Cooperative Enterprise

        Strange Days Books is a social cooperative publishing firm based in Crete, Greece. Since 2012 we have published almost 100 books. Every year we organize Sand Festival, an online Writers’ Workshop and - in cooperation with www.eyelands.gr literary magazine - the one and only international short story competition based in Greece, plus our International Book Awards. In 2019 SDB was the only publishing house in Greece to receive approval by the European Union’s Creative Europe translation funding program for its project "Strange Days in Europe”. Strange Days Books is an entirely independent publisher, primarily interested in showcasing the wealth of new writing voices in Greece. We work closely with our authors to create books that will appeal to booklovers, books about the present, books that strive to push the art of literature forward, books written with talent and passion, books that challenge the way we see the world, books bursting with new ideas and intriguing perspectives.

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      • Horticulture
        September 2021

        Postharvest Management Fruits and Vegetables (Completes in 2 Parts)

        by V.K.Joshi

        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

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