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Handbook of vegetable preservation and processing / Y H Hui; E Özgül Evranuz
Boca Raton : CRC Press, 2016
xix, 969 pages : illustrations (some color) ; 27 cm.
Ký hiệu phân loại (DDC): 664.8
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. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.
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Handbook of vegetables and vegetable processing. Muhammad Siddiq; Mark A UebersaxVolume I /
Chichester, West Sussex : Wiley Blackwell, 2018
xii, 492 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 664.8
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management.
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Handbook of vegetables and vegetable processing. Muhammad Siddiq; Mark A UebersaxVolume II /
Chichester, West Sussex : Wiley Blackwell, 2018
xii, 581 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 664.8
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management.
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