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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 | ||
| ||
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 | ||
| ||
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 | ||
| ||
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 |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, FL, : CRC Press, 2010 |
| 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 |
9781040209134
1040209130 9780429150005 0429150008 9781420071238 1420071238 |
| 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-9910820286003321 |
| Boca Raton, FL, : CRC Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of vegetables and vegetable processing / / edited by Muhammad Siddiq, Mark A. Uebersax
| Handbook of vegetables and vegetable processing / / edited by Muhammad Siddiq, Mark A. Uebersax |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (1074 pages in 2 volumes) : illustrations, tables |
| Disciplina | 664.8 |
| Soggetto topico |
Vegetables - Processing
Vegetables - Composition Botanical chemistry |
| ISBN |
1-119-09894-7
1-119-09895-5 1-119-09893-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Volume 1. Handbook of Vegetables and Vegetable Processing -- Volume 2. Handbook of Vegetables and Vegetable Processing. |
| Record Nr. | UNINA-9910270887803321 |
| Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 | ||
| ||
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 | ||
| ||
Handbook of vegetables and vegetable processing / / Nirmal K. Sinha, editor
| Handbook of vegetables and vegetable processing / / Nirmal K. Sinha, editor |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (788 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) | SinhaNirmal K |
| 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-9910877364103321 |
| Ames, Iowa, : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Postharvest biotechnology of vegetables / D. K. Salunkhe, B. B. Desai
| Postharvest biotechnology of vegetables / D. K. Salunkhe, B. B. Desai |
| Autore | Salunkhe, D. K. |
| Pubbl/distr/stampa | Boca Raton : CRC Press, 1984 |
| Descrizione fisica | 2 v. : ill. ; 26 cm |
| Disciplina | 635 |
| Altri autori (Persone) | Desai, B. B. |
| Soggetto topico |
Vegetables - Marketing
Vegetables - Processing |
| ISBN |
0849361230 (v.1)
0849361249 (v.2) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991003543869707536 |
Salunkhe, D. K.
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| Boca Raton : CRC Press, 1984 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
