Download Handbook of Vegetable Preservation and Processing (Food by Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit PDF

By Y. H. Hui, Sue Ghazala, Dee M. Graham, K.D. Murrell, Wai-Kit Nip

Representing the leading edge within the box with examine from greater than 35 overseas specialists spanning governmental, commercial, and educational sectors, the guide of Vegetable protection and Processing compiles the most recent technology and know-how within the processing and protection of greens and vegetable items. This reference serves because the in simple terms consultant to assemble key instruments utilized in the USA to defend and defend the standard of clean and processed greens. an unlimited and modern resource, it considers fresh concerns in vegetable processing safeguard corresponding to changed surroundings packaging, macroanalytical equipment, and new applied sciences in microbial inactivation.

Show description

Read or Download Handbook of Vegetable Preservation and Processing (Food Science and Technology) PDF

Best food science books

Handbook of Poultry Science and Technology, Primary Processing (Volume 1)

A entire reference for the chicken industry—Volume 1 describes every little thing from husbandry as much as preservationWith an unprecedented point of insurance, the instruction manual of chicken technological know-how and expertise offers an updated and entire reference on fowl processing. quantity 1 describes husbandry, slaughter, maintenance, and security.

Decontamination of Fresh and Minimally Processed Produce

Makes an attempt to supply more secure and better caliber clean and minimally processed produce have given upward thrust to a wide selection of decontamination equipment, each one of which were commonly researched lately. Decontamination of unpolluted and MinimallyProcessed Produce is the 1st booklet to supply a scientific view of the differing kinds of decontaminants for clean and minimally processed produce.

Alternatives to Pesticides in Stored-Product IPM

Bugs linked to uncooked grain and processed nutrition reason qualitative and quantitative losses. fighting those losses because of stored-product bugs is key from the farmer's box to the consumer's desk. whereas conventional insecticides play an important position in stored-product built-in pest administration (IPM), there has lately been, and should remain, a better emphasis on replacement techniques.

Food Process Engineering Operations

A special and interdisciplinary box, nutrition processing needs to meet simple technique engineering issues corresponding to fabric and effort balances, in addition to the extra really expert requisites of foodstuff reputation, human nutrients, and meals security. nutrition engineering, consequently, is a box of significant trouble to college departments of foodstuff technological know-how, and chemical and organic engineering in addition to engineers and scientists operating in a number of meals processing industries.

Additional resources for Handbook of Vegetable Preservation and Processing (Food Science and Technology)

Sample text

USDA Nutrient Database for Standard Reference, Release 14. gov/fnic/foodcomp, 2001. JS Siemonsma, K Piluek, eds. Plant Resources of South-East Asia. Bogor, Indonesia: Prosea Foundation, 1994. RB Duckworth. Fruit and Vegetables. London: Pergamon Press, 1966, Appendix A, p. 280. LW Aurand, AE Woods, MR Wells. Food Composition and Analysis. Van Nostrand Reinhold, New York, 1987. Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 36 Titchenal and Dobbs 20. 21. PJ Fellows. Food Processing Technology.

In: Vegetable Crops. NJ: Prentice Hall, 2000, pp. 189– 220. JM Swiader, GW Ware, JP McCollum. Cole crops—cabbage, broccoli, cauliflower, and related crops. In: Producing Vegetable Crops. Danville, IL: Interstate, 1992, pp. 255– 278. FH Liao. Chinese cabbage. In: BF Hung, ed. Taiwan Farm Encyclopedia. Taiwan: Harvest Farm Magazine, 1995, pp. 323– 326. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved.

Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. , 1997. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin B-12, Pantothenic Acid, Biotin, and Choline. , 1998. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. , 2000. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc.

Download PDF sample

Rated 4.74 of 5 – based on 17 votes