Coverage includeschapters on the biology, horticultural biochemistry, microbiology,nutrient and bioactive properties of vegetables and theirsignificant commercialization by the food industry worldwide.
Fullchapters are devoted to major vegetables describing aspects rangingfrom chemistry to processing and preservation. World-renownededitors and authors have contributed to this essential handbook onvegetables and their production, technology, storage, processing,packaging, safety and commercial product development.
- Jugendhilfeforschung: Kontroversen - Transformationen - Adressierungen (German Edition)!
- Veterans Voices: Personal Reflections on the Freedom Wars and Beyond!
Coverage includes biology and classification, physiology,biochemistry, flavor and sensory properties, microbial safety andHACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimalprocessing, freezing, pasteurization and aseptic processing,fermentation, drying, packaging, and application of newtechnologies Entire chapters devoted to important aspects of over 20 majorcommercial vegetables including avocado, table olives and texturedvegetable proteins Unparalleled expertise on important topics from more than 50respected authors.
Biology Biochemistry Nutrition Microbiology and Genetics. Major Classes of Primary Carbohydrates. Flavor and Sensory Characteristics of Vegetables Genetic Engineering of Vegetable Crops Bioactive Phytochemicals in Vegetables Microbiology of Fresh and Processed Vegetables Waste Management and Utilization in Vegetable Processing Microbial Safety of Fresh and Processed Vegetables Production Quality and Major Processed Products Production Processing and Nutrition Postharvest Technology and Storage Systems.
Postharvest Physiology of Vegetables Principles of Vegetable Canning Refrigeration and Freezing Preservation of Vegetables Principles and Dryer Design New Technology Equipment and Examples Processing of Vegetable Juice and Blends He has authored, coauthored, edited, or coedited more than 70 professional books in food science, food technology, food engineering, and food laws.
He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and served as a consultant for the food industries, with an emphasis on food sanitation and food safety. She is among the builders of Food Engineering Department of ITU and has served as Professor of food processing in that department.http://iptlodz.org/blog/wp-includes/rencontre-femme-dominatrise-dans-le-66.php
Handbook of Vegetable Preservation and Processing - CRC Press Book
Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field. We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption. Learn More about VitalSource Bookshelf.
CPD consists of any educational activity which helps to maintain and develop knowledge, problem-solving, and technical skills with the aim to provide better health care through higher standards. It could be through conference attendance, group discussion or directed reading to name just a few examples.
We provide a free online form to document your learning and a certificate for your records. Already read this title?
Please accept our apologies for any inconvenience this may cause. Add to Wish List. Toggle navigation Additional Book Information. Description Table of Contents Editor s Bio. Summary The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products.
Handbook of Vegetable Preservation and Processing
New Topics in the Second Edition include: Flavors and sensory perception Waste and by-products Genetic engineering HACCP Traceback Quality assurance Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. Editor s Bio Y.
Request an e-inspection copy. Science and Technology, Second Edition.
Related Handbook of Vegetables and Vegetable Processing
Copyright 2019 - All Right Reserved