Handbook of Vegetable Preservation and Processing Hardback
Edited by Y. H. Hui, E. Ozgul Evranuz
Part of the Food Science and Technology series
Hardback
- Information
Description
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 perceptionWaste and by-productsGenetic engineeringHACCPTracebackQuality assuranceFood 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.
Information
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Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:990 pages, 137 Tables, black and white; 110 Illustrations, black and white
- Publisher:Taylor & Francis Inc
- Publication Date:24/11/2015
- Category:
- ISBN:9781482212280
£250.00
£207.85
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:990 pages, 137 Tables, black and white; 110 Illustrations, black and white
- Publisher:Taylor & Francis Inc
- Publication Date:24/11/2015
- Category:
- ISBN:9781482212280