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Author: Y. H. Hui Publisher: CRC Press ISBN: 0824756657 Category : Technology & Engineering Languages : en Pages : 880
Book Description
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Author: Y. H. Hui Publisher: CRC Press ISBN: 0824756657 Category : Technology & Engineering Languages : en Pages : 880
Book Description
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Author: Publisher: Bib. Orton IICA / CATIE ISBN: Category : Languages : en Pages : 326
Author: M Hagg Publisher: Elsevier ISBN: 1845698142 Category : Technology & Engineering Languages : en Pages : 394
Book Description
As consumer demand for high quality products grows, the quality of our food is increasingly under the spotlight. Agri-food quality II addresses the quality management of plant-based food materials throughout the production chain, from field to table. Developments relating to the improvement of vegetable and fruit quality through plant breeding, genetic manipulation, modification of cultivation technology and optimisation of harvesting and storage techniques, are covered in detail. Furthermore, the concept of functional foods and sustainable production are also discussed.With contributors from international experts, Agri-food quality II will be of great interest to food scientists, agriculturalists, or indeed anyone involved with part of the food chain, both in academia and industry.
Author: Y. H. Hui Publisher: CRC Press ISBN: 146650787X Category : Technology & Engineering Languages : en Pages : 3539
Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author: Maria Gloria Lobo Publisher: John Wiley & Sons ISBN: 1118967380 Category : Technology & Engineering Languages : en Pages : 271
Book Description
Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Author: Nirmal K. Sinha Publisher: John Wiley and Sons ISBN: 0470049642 Category : Technology & Engineering Languages : en Pages : 2317
Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author: Anna McElhatton Publisher: Springer ISBN: 148997671X Category : Technology & Engineering Languages : en Pages : 220
Book Description
This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
Author: Y. H. Hui
Author: Y. H. Hui
Author: 
Author: Yiu H. Hui
Author: M Hagg
Author: Y. H. Hui
Author: Maria Gloria Lobo
Author: Nirmal K. Sinha
Author: J. B. S. Braverman
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Author: Anna McElhatton