World vegetables, Rubatzky, Vincent E. Yamaguchi, Mas
Автор: Maria Soledad Tapia; Aurelio Lopez-Malo; Stella Al Название: Minimally Processed Fruits and Vegetables ISBN: 0834216728 ISBN-13(EAN): 9780834216723 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Covers information and issues, and technologies in the preservation of fruits and vegetables with a minimum of processing. This book contains sections on: detecting and controlling good and harmful microorganisms in fruits and vegetable tissues; a range of preservation technologies; and technologies being developed in multinational projects.
Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods.
Deals with the developmental aspects of the lifecycle in whole fruits
Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification
Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits
Автор: Harold E. Pattee Название: Evaluation of Quality of Fruits and Vegetables ISBN: 9401083711 ISBN-13(EAN): 9789401083713 Издательство: Springer Рейтинг: Цена: 12157.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce-ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in- strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval- uation research. It is widely recognized that the sensory aspects of fruits and vegeta- bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub- ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre- and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua- tion of Fruits and Vegetables: Effect of Environment, Cultural Prac- tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Автор: R.C. Wiley Название: Minimally Processed Refrigerated Fruits & Vegetables ISBN: 0412055716 ISBN-13(EAN): 9780412055713 Издательство: Springer Рейтинг: Цена: 20896.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This is a state-of-the-art reference on minimally processed refrigerated fruits and vegetables for food scientists and technologists. It discusses consumer perspectives for fresh-like refrigerated foods, details processing operations and discusses packaging materials.
Автор: Fatih Yildiz; Robert C. Wiley Название: Minimally Processed Refrigerated Fruits and Vegetables ISBN: 149397016X ISBN-13(EAN): 9781493970162 Издательство: Springer Рейтинг: Цена: 32142.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ;
Описание: 1. Chemical and microbiological parameters affecting shelf life.- 2. Modified atmosphere packaging (MAP).- 3. Temperature.- 4. Gas Composition.- 5. Nature of the Product.- 6. Packaging Film.- 7. MAP Application on Vegetables.
Автор: Richard B. How Название: Marketing Fresh Fruits and Vegetables ISBN: 1461358418 ISBN-13(EAN): 9781461358411 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book has evolved out of experience gained during 15 years of teaching a course on fruit and vegetable marketing to Cornell University undergrad- uates.
Автор: Steinka, Izabela Barone, Caterina Parisi, Salvatore Micali, Marina Название: Chemistry of frozen vegetables ISBN: 3319539302 ISBN-13(EAN): 9783319539300 Издательство: Springer Рейтинг: Цена: 7685.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief presents a chemical perspective on frozen vegetables, also known as "ready-to-use" foods. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated.
Название: Handbook Of Drying Of Vegetables & ISBN: 1498753868 ISBN-13(EAN): 9781498753869 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book's chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety.
Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
Автор: Ronald Watson Название: Fruits, Vegetables, and Herbs ISBN: 0128029722 ISBN-13(EAN): 9780128029725 Издательство: Elsevier Science Рейтинг: Цена: 19201.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal of the efficacy of key foods to prevent disease and improve the quality of life, Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion provides valuable evidence-based conclusions and recommendations. This reference text will encourage further research on the potential benefits of fruits and vegetables in health and disease prevention, providing a basis for possible dietary modifications by the government and the public.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
