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Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
Pubbl/distr/stampa Boca Raton : , : CRC Press, , 2011
Descrizione fisica 1 online resource (402 p.)
Disciplina 664/.8
Altri autori (Persone) Martin-BellosoOlga
Soliva FortunyRobert
Collana Food preservation technology series
Soggetto topico Food contamination - Prevention
Fruit - Preservation
Fruit - Processing
Vegetables - Preservation
Vegetables - Processing
Soggetto genere / forma Electronic books.
ISBN 0-429-15000-8
1-4200-7123-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities
Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover
Record Nr. UNINA-9910458778203321
Boca Raton : , : CRC Press, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
Pubbl/distr/stampa Boca Raton : , : CRC Press, , 2011
Descrizione fisica 1 online resource (402 p.)
Disciplina 664/.8
Altri autori (Persone) Martin-BellosoOlga
Soliva FortunyRobert
Collana Food preservation technology series
Soggetto topico Food contamination - Prevention
Fruit - Preservation
Fruit - Processing
Vegetables - Preservation
Vegetables - Processing
ISBN 0-429-15000-8
1-4200-7123-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities
Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover
Record Nr. UNINA-9910785444903321
Boca Raton : , : CRC Press, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
Pubbl/distr/stampa Boca Raton : , : CRC Press, , 2011
Descrizione fisica 1 online resource (402 p.)
Disciplina 664/.8
Altri autori (Persone) Martin-BellosoOlga
Soliva FortunyRobert
Collana Food preservation technology series
Soggetto topico Food contamination - Prevention
Fruit - Preservation
Fruit - Processing
Vegetables - Preservation
Vegetables - Processing
ISBN 0-429-15000-8
1-4200-7123-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities
Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover
Record Nr. UNINA-9910800044303321
Boca Raton : , : CRC Press, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
Pubbl/distr/stampa Boca Raton : , : CRC Press, , 2011
Descrizione fisica 1 online resource (458 p.)
Disciplina 664/.8
Altri autori (Persone) TokusogluOzlem
HallClifford, III.
Soggetto topico Fruit - Composition
Grain - Composition
Phytochemicals - Physiological effect
Soggetto genere / forma Electronic books.
ISBN 0-429-07535-9
1-4398-0667-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Introduction to Bioactives in Fruits and Cereals; Chapter 2: Health Promoting Effects of Cereal and Cereal Products; Chapter 3: Phytochemicals in Cereals, Pseudocereals, and Pulses; Chapter 4: Phenolic and Beneficial Bioactives in Drupe Fruits; Chapter 5: Bioactive Phytochemicals in Pome Fruits; Chapter 6: Phytochemicals in Citrus and Tropical Fruit; Chapter 7: Phytochemical Bioactives in Berries; Chapter 8: Phenolic Bioactives in Grapes and Grape-Based Products
Chapter 9: Nut Bioactives: Phytochemicals and Lipid-Based Components of Almonds, Hazelnuts, Peanuts, Pistachios, and WalnutsChapter 10: Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nuts, Cashews, Macadamias, Pecans, and Pine Nut; Chapter 11: Bioactive Lipids in Cereals and Cereal Products; Chapter 12: Mycotoxic Bioactives in Cereals and Cereal-Based Foods; Chapter 13: Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals; Chapter 14: Control of Mycotoxin Bioactives in Nuts: Farm to Fork
Chapter 15: Isolation Characterization of Bioactive Compounds in Fruits and CerealsChapter 16: Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion; Chapter 17: Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products; Chapter 18: Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals; Chapter 19: Supercritical Fluid Extraction of Bioactive Compounds from Cereals; Chapter 20: Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives
Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover
Record Nr. UNINA-9910465313203321
Boca Raton : , : CRC Press, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
Pubbl/distr/stampa Boca Raton : , : CRC Press, , 2011
Descrizione fisica 1 online resource (458 p.)
Disciplina 664/.8
Altri autori (Persone) TokusogluOzlem
HallClifford, III.
Soggetto topico Fruit - Composition
Grain - Composition
Phytochemicals - Physiological effect
ISBN 0-429-07535-9
1-4398-0667-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Introduction to Bioactives in Fruits and Cereals; Chapter 2: Health Promoting Effects of Cereal and Cereal Products; Chapter 3: Phytochemicals in Cereals, Pseudocereals, and Pulses; Chapter 4: Phenolic and Beneficial Bioactives in Drupe Fruits; Chapter 5: Bioactive Phytochemicals in Pome Fruits; Chapter 6: Phytochemicals in Citrus and Tropical Fruit; Chapter 7: Phytochemical Bioactives in Berries; Chapter 8: Phenolic Bioactives in Grapes and Grape-Based Products
Chapter 9: Nut Bioactives: Phytochemicals and Lipid-Based Components of Almonds, Hazelnuts, Peanuts, Pistachios, and WalnutsChapter 10: Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nuts, Cashews, Macadamias, Pecans, and Pine Nut; Chapter 11: Bioactive Lipids in Cereals and Cereal Products; Chapter 12: Mycotoxic Bioactives in Cereals and Cereal-Based Foods; Chapter 13: Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals; Chapter 14: Control of Mycotoxin Bioactives in Nuts: Farm to Fork
Chapter 15: Isolation Characterization of Bioactive Compounds in Fruits and CerealsChapter 16: Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion; Chapter 17: Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products; Chapter 18: Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals; Chapter 19: Supercritical Fluid Extraction of Bioactive Compounds from Cereals; Chapter 20: Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives
Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover
Record Nr. UNINA-9910791758603321
Boca Raton : , : CRC Press, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
Fruit and cereal bioactives : sources, chemistry, and applications / / edited by Ozlem Tokusoglu, Clifford Hall III
Pubbl/distr/stampa Boca Raton : , : CRC Press, , 2011
Descrizione fisica 1 online resource (458 p.)
Disciplina 664/.8
Altri autori (Persone) TokusogluOzlem
HallClifford, III.
Soggetto topico Fruit - Composition
Grain - Composition
Phytochemicals - Physiological effect
ISBN 0-429-07535-9
1-4398-0667-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Introduction to Bioactives in Fruits and Cereals; Chapter 2: Health Promoting Effects of Cereal and Cereal Products; Chapter 3: Phytochemicals in Cereals, Pseudocereals, and Pulses; Chapter 4: Phenolic and Beneficial Bioactives in Drupe Fruits; Chapter 5: Bioactive Phytochemicals in Pome Fruits; Chapter 6: Phytochemicals in Citrus and Tropical Fruit; Chapter 7: Phytochemical Bioactives in Berries; Chapter 8: Phenolic Bioactives in Grapes and Grape-Based Products
Chapter 9: Nut Bioactives: Phytochemicals and Lipid-Based Components of Almonds, Hazelnuts, Peanuts, Pistachios, and WalnutsChapter 10: Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nuts, Cashews, Macadamias, Pecans, and Pine Nut; Chapter 11: Bioactive Lipids in Cereals and Cereal Products; Chapter 12: Mycotoxic Bioactives in Cereals and Cereal-Based Foods; Chapter 13: Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals; Chapter 14: Control of Mycotoxin Bioactives in Nuts: Farm to Fork
Chapter 15: Isolation Characterization of Bioactive Compounds in Fruits and CerealsChapter 16: Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion; Chapter 17: Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products; Chapter 18: Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals; Chapter 19: Supercritical Fluid Extraction of Bioactive Compounds from Cereals; Chapter 20: Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives
Chapter 21: High Pressure Processing Technology on Bioactives in Fruits and CerealsBack Cover
Record Nr. UNINA-9910800069103321
Boca Raton : , : CRC Press, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of fruits and fruit processing / / edited by Nirmal K. Sinha, Ph. D., Jiwan S. Sidhu, Ph. D
Handbook of fruits and fruit processing / / edited by Nirmal K. Sinha, Ph. D., Jiwan S. Sidhu, Ph. D
Edizione [2nd ed.]
Pubbl/distr/stampa Ames, Iowa, : Wiley-Blackwell, 2012
Descrizione fisica 1 online resource (xii, 694 pages) : illustrations
Disciplina 664/.8
Altri autori (Persone) SinhaNirmal K
SidhuJiwan S
Soggetto topico Food industry and trade
Fruit - Processing
ISBN 9786613693037
9781118352632
1118352637
9781621982234
1621982238
9781280782640
1280782641
9781118352533
111835253X
9781118352557
1118352556
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part 1 Biology, Biochemistry, Nutrition, and Microbiology; 1 Physiology and Classification of Fruits; INTRODUCTION; DEVELOPMENT OF A FRUIT; Pollination and Fertilization; Fruit Set; Parthenocarpy and Stenospermocarpy; Fruit Growth; Maturation, Ripening, and Senescence; FRUIT CLASSIFICATION; Fruits Classified by Their Origin; Fruits Classified by Respiration Rates and Ethylene Responses; Botanical Classification of Fruits; Culinary Classification of Fruits; REFERENCES; 2 Biochemistry of Fruits and Fruit Products
INTRODUCTIONREGULATION OF FRUIT RIPENING: THE ROLE OF ETHYLENE; CARBOHYDRATE METABOLISM; ORGANIC ACIDS; LIPID METABOLISM; Lipid Biosynthesis; Wax Synthesis and Deposition; Lipid Metabolism in Fruit During Ripening and Senescence: Postharvest Changes; PIGMENTS IN FRUITS; Chlorophylls; Anthocyanins; Carotenoids; VOLATILE AROMA COMPOUNDS; OTHER COMPONENTS; Vitamins; Fiber; Minerals; REFERENCES; 3 Flavor of Fruits and Fruit Products and Their Sensory Qualities; INTRODUCTION; HISTORY AND BACKGROUND OF FLAVOR; ANALYTICAL METHODOLOGY OF FRUIT FLAVORS; Combining Analytical and Sensory Measurements
Authentication of Natural Fruit FlavorsFlavor and Chemical Composition of Fruits; BIOSYNTHESIS OF FRUIT FLAVORS; GENETIC IMPROVEMENT AND VARIATION IN FLAVOR QUALITY; FACTORS AFFECTING FLAVOR AND SENSORY QUALITY OF FRUITS; Preharvest Conditions; Postharvest Conditions; Flavor and Packaging Interactions; SENSORY EVALUATION OF FRUITS; ENHANCEMENT OF SENSORY QUALITY OF FRUITS; FLAVOR OF FRUIT PRODUCTS; FRUIT FLAVOR IN PROCESSED FOOD PRODUCTS; FUTURE RESEARCH NEEDS; REFERENCES; 4 Microbiology of Fresh and Processed Fruits; INTRODUCTION; MICROBIOLOGY OF FRESH AND MINIMALLY PROCESSED FRUITS
Normal Microflora of Whole Fresh FruitsOpportunistic and Spoilage Microflora of Whole Fresh Fruits; Microflora of Minimally Processed Fruits; MICROFLORA OF PROCESSED FRUIT PRODUCTS; FACTORS AFFECTING MICROBIAL GROWTH; Intrinsic Factors; Extrinsic Factors; Implicit Factors; FACTORS AFFECTING MICROBIAL QUALITY AND FRUIT SPOILAGE; Preharvest Factors; Postharvest Handling and Processing; FRUIT SPOILAGE; True Pathogens; Opportunistic Pathogens; Modes of Fruit Spoilage; METHODS TO EVALUATE MICROBIAL QUALITY; Conventional Techniques; New Methods for Rapid Analysis
MAINTAINING MICROBIAL QUALITY OF FRUITSPostharvest and Storage Considerations; FRUIT SAFETY; Associated Pathogens and Sources of Contamination; Microbiology Safety Issues and HACCP; HEALTH IMPLICATIONS; FUTURE PERSPECTIVES; REFERENCES; 5 Nutritional Quality of Fruits; INTRODUCTION; MACRONUTRIENTS; Water; Carbohydrates; Fiber; Fats; Proteins; MICRONUTRIENTS; Vitamins; Minerals; BIOACTIVE COMPOUNDS; Carotenoids; Flavonoids; Phytosterols; REFERENCES; Part 2 Postharvest Handling and Preservation Technologies; 6 Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport
INTRODUCTION
Record Nr. UNINA-9910141265903321
Ames, Iowa, : Wiley-Blackwell, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of fruits and fruit processing [[electronic resource] /] / editor, Y.H. Hui ; associate editors, József Barta ... [et al.]
Handbook of fruits and fruit processing [[electronic resource] /] / editor, Y.H. Hui ; associate editors, József Barta ... [et al.]
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2006
Descrizione fisica 1 online resource (711 p.)
Disciplina 664.8
664/.8
Altri autori (Persone) HuiY. H (Yiu H.)
BartaJózsef
Soggetto topico Food industry and trade
Fruit processing plants
ISBN 1-282-36546-0
9786612365461
1-61344-820-1
0-470-27773-4
0-470-27648-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part I Processing Technology; 1. Fruit Microbiology; 2. Nutritional Values of Fruits; 3. Fruit Processing: Principles of Heat Treatment; 4. Fruit Freezing Principles; 5. Fruit Drying Principles; 6. Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields; 7. Minimally Processed Fruits and Fruit Products and Their Microbiological Safety; 8. Fresh-Cut Fruits; 9. Food Additives in Fruit Processing; 10. Fruit Processing Waste Management; Part II Products Manufacturing
11. Manufacturing Jams and Jellies 12. Manufacturing Fruit Beverages; 13. Fruit as an Ingredient in a Fruit Product; 14. Fruit Processing Plant; 15. Fruits: Sanitation and Safety; Part III Commodity Processing; 16. Apples; 17. Apricots; 18. Horticultural and Quality Aspects of Citrus Fruits; 19. Oranges and Citrus Juices; 20. Sweet Cherries; 21. Cranberry, Blueberry, Currant, and Gooseberry; 22. Date Fruits Production and Processing; 23. Grape Juice; 24. Grapes and Raisins
25. Grape and Wine Biotechnology: Setting New Goals for the Design of Improved Grapevines, Wine Yeast, and Malolactic Bacteria 26. Olive Processing; 27. Peach and Nectarine; 28. Pear Drying; 29. Plums and Prunes; 30. Processing of Red Pepper Fruits (Capsicum annuum L.) for Production of Paprika and Paprika Oleoresin; 31. Strawberries and Raspberries; 32. Tropical Fruits: Guava, Lychee, and Papaya; 33. Banana, Mango, and Passion Fruit; 34. Nutritional and Medicinal Uses of Prickly Pear Cladodes and Fruits: Processing Technology Experiences and Constraints
35. Speciality Fruits Unique to HungaryIndex
Record Nr. UNISA-996197339403316
Ames, Iowa, : Blackwell Pub., 2006
Materiale a stampa
Lo trovi qui: Univ. di Salerno
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Handbook of vegetables and vegetable processing / / Nirmal K. Sinha [and four others]
Handbook of vegetables and vegetable processing / / Nirmal K. Sinha [and four others]
Pubbl/distr/stampa Ames, Iowa : , : Wiley-Blackwell, , 2011
Descrizione fisica 1 online resource (788 p.)
Disciplina 664.8
664/.8
Soggetto topico Vegetables - Processing
Vegetables - Composition
Botanical chemistry
Soggetto genere / forma Electronic books.
ISBN 0-470-95844-8
1-282-82285-3
9786612822858
0-470-95834-0
0-470-95838-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto pt. 1. Biology, biochemistry, nutrition, microbiology, and genetics -- pt. 2. Postharvest technology and storage systems -- pt. 3. Processing and packaging of vegetables -- pt. 4. Product and food plant safety and HACCP -- pt. 5. Commodity processing.
Record Nr. UNINA-9910140751003321
Ames, Iowa : , : Wiley-Blackwell, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Handbook of vegetables and vegetable processing / / Nirmal K. Sinha [and four others]
Handbook of vegetables and vegetable processing / / Nirmal K. Sinha [and four others]
Pubbl/distr/stampa Ames, Iowa : , : Wiley-Blackwell, , 2011
Descrizione fisica 1 online resource (788 p.)
Disciplina 664.8
664/.8
Soggetto topico Vegetables - Processing
Vegetables - Composition
Botanical chemistry
ISBN 0-470-95844-8
1-282-82285-3
9786612822858
0-470-95834-0
0-470-95838-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto pt. 1. Biology, biochemistry, nutrition, microbiology, and genetics -- pt. 2. Postharvest technology and storage systems -- pt. 3. Processing and packaging of vegetables -- pt. 4. Product and food plant safety and HACCP -- pt. 5. Commodity processing.
Record Nr. UNINA-9910830670503321
Ames, Iowa : , : Wiley-Blackwell, , 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui