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Handbook Of Vegetable Preservation And Processing Second Edition (Food Science And Technology) PDF

Book Description:

Handbook Of Vegetable Preservation And Processing Second Edition (Food Science And Technology) PDF

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.

New Topics in the Second Edition include:

  • Flavors and sensory perception
  • Waste and by-products
  • Genetic engineering
  • HACCP
  • Traceback
  • Quality assurance
  • Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

    Book Details:

    Handbook Of Vegetable Preservation And Processing Second Edition (Food Science And Technology) PDF

    Author Y. H. Hui
    Isbn B017A30YP0
    File size 20.8 MB
    Year 2015
    Pages 990
    Language English
    File format PDF
    Category Biology

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