Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 44
Book Description
Effect of Blanching and Subsequent Holding on Some Chemical Constituents and Enzyme Activities in Peas, Snap Beans, and Lima Beans
Author: Effect of Blanching and Subsequent Holding on Some Chemical Constituents and Enzyme Activities in Peas, Snap Beans, and Lima Beans
Author: Bibliografia Sobre Frijol de Costa
Author: Publisher: IICA Biblioteca Venezuela
ISBN:
Category :
Languages : en
Pages : 402
Book Description
Nutritional Evaluation of Food Processing
Author: Endel KarmasPublisher: Springer Science & Business Media
ISBN: 9401170304
Category : Science
Languages : en
Pages : 685
Book Description
Dramatic changes in the attitudes toward human nutrition have taken place dur ing the past decade. Food-related and medical professionals as well as consumers are now, more than ever before, aware of and concerned about diet, nutrition, and the beneficial and deleterious effects of food processing upon nutrients. The old saying "We are what we eat" is still relevant. Nutritious food will contribute greatly to consumers' good health and ultimately reduce medical bills. Food processing is essential to maintaining our food reserves from one harvest to another, thus letting us serve our daily meals regularly. If food processing is defined as including all treatments of foodstuffs from harvest to consumption, then more than 95% of our food may be considered as processed. In most cases, food processing and storage cause some reduction in the nutritional value of foods. Advances in food science and food technology have resulted in an increase in nu trient retention after processing. In addition, today's consumer better understands how to avoid excessive nutrient losses during food preparation. The information presented in this completely revised reference and textbook will help the reader to understand better the relationship between food processing and nutrient retention. The authors' scholarly contributions are greatly appreciated.
Effect of Different Sources of Fertilizer Nutrients and Different Rates of Fertilizer Applications on Yields of Vegetable Canning Crops
Author: Benjamin Edward ClarkPublisher:
ISBN:
Category : Apples
Languages : en
Pages : 978
Book Description
Quality and Preservation of Vegetables
Author: Michael EskinPublisher: CRC Press
ISBN: 1000446328
Category : Gardening
Languages : en
Pages : 332
Book Description
This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.
The Effect of Post-blanch Treatment on Volatiles Recovered and Flavor of Frozen Peas and Green Beans
Author: Barry Grant SwansonPublisher:
ISBN:
Category : Flavor
Languages : en
Pages : 160
Book Description
Handbook of Nutritive Value of Processed Food
Author: Miloslav RechciglPublisher: CRC Press
ISBN: 1000697452
Category : Medical
Languages : en
Pages : 1044
Book Description
First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.
Bulletin
Author: Bibliografía frijol. Phaseolus spp.
Author: Publisher: IICA Biblioteca Venezuela
ISBN:
Category :
Languages : en
Pages : 316
Book Description