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Handbook of Vegetable Preservation and Processing - Food Science and Technology 2nd edition
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Handbook of Vegetable Preservation and Processing - Food Science and Technology
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 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.
990 pages, 110 black & white illustrations, 137 black & white tables
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | November 24, 2015 |
| ISBN13 | 9781482212280 |
| Publishers | Taylor & Francis Inc |
| Pages | 990 |
| Dimensions | 187 × 264 × 58 mm · 2.58 kg |
| Language | English |
| Editor | Evranuz, E. Ozgul (Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Turkey) |
| Editor | Hui, Y. H. (Science Technology System, West Sacramento, California, USA) |
