Packaging and Storage of Fruits and Vegetables: Emerging Trends, Alam Tanweer
Автор: Yam Kit L., Lee Dong Sun, Yam K. L. Название: Emerging Food Packaging Technologies: Principles and Practice ISBN: 0081016395 ISBN-13(EAN): 9780081016398 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-compatible packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers in this area.
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: Edited By Tanmoy Chakraborty, Shalini Chaudhary Название: Emerging trends of research in chemical sciences : ISBN: 177188973X ISBN-13(EAN): 9781771889735 Издательство: Taylor&Francis Рейтинг: Цена: 20059.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A compilation of the research being done by scientists from various disciplines of chemistry at various universities across the globe. It provides a wealth of practical experience and research on new methodologies and important applications in chemical science.
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables.
This book is divided into two sections - fruits and vegetables - and provides comprehensive overview on a variety of vegetables such as inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and numerous other fruits (pomegranate, kiwifruit, passion fruit, apricot, cherry, plum, olive etc.).
Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content such as genotype, environmental variation, and agronomic conditions.
Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables
Presents recent epidemiological information on health benefits of fresh produce
Provides in-depth information about the antioxidant properties of a range of fruits and vegetables
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: 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.
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