Storage Processing And Nutritional Quality Of Fruits And Vegetables PDF Download
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Author | : D. K. Salunkhe |
Publisher | : Franklin Book Company |
Total Pages | : 184 |
Release | : 1974 |
Genre | : Business & Economics |
ISBN | : |
Download Storage, Processing, and Nutritional Quality of Fruits and Vegetables Book in PDF, ePub and Kindle
Author | : D. K. Salunkhe |
Publisher | : |
Total Pages | : |
Release | : 1973 |
Genre | : |
ISBN | : |
Download Storage Processing and Nutritional Quality of Fruits and Vegetable Book in PDF, ePub and Kindle
Author | : D. K. Salunkhe |
Publisher | : CRC-Press |
Total Pages | : 0 |
Release | : 1990-11-26 |
Genre | : Technology & Engineering |
ISBN | : 9780849356247 |
Download Storage Procesing & Nutrition Quality of Fruits & Vegetables Book in PDF, ePub and Kindle
Author | : D. K. Salunkhe |
Publisher | : CRC PressI Llc |
Total Pages | : 323 |
Release | : 1991-01 |
Genre | : Health & Fitness |
ISBN | : 9780849356230 |
Download Storage, Processing, and Nutritional Quality of Fruits and Vegetables: Fresh fruits and vegetables Book in PDF, ePub and Kindle
Author | : D. K. Salunkhe |
Publisher | : |
Total Pages | : 166 |
Release | : 1974 |
Genre | : |
ISBN | : |
Download CRC Storage, Processing, and Nutritional Quality of Fruits and Vegetables Book in PDF, ePub and Kindle
Author | : D. K. Salunkhe |
Publisher | : CRC-Press |
Total Pages | : |
Release | : 1990-11-26 |
Genre | : Technology & Engineering |
ISBN | : 9780849356247 |
Download Storage Procesing & Nutrition Quality of Fruits & Vegetables Book in PDF, ePub and Kindle
Author | : D. K. Ed Salunkhe |
Publisher | : |
Total Pages | : 166 |
Release | : 1974 |
Genre | : |
ISBN | : |
Download Storage, Processing and Nutritional Quality of Fruits and Vigetables Book in PDF, ePub and Kindle
Author | : Robert E. Hardenburg |
Publisher | : |
Total Pages | : 140 |
Release | : 1986 |
Genre | : Cold storage |
ISBN | : |
Download The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks Book in PDF, ePub and Kindle
Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.
Author | : Mohammed Wasim Siddiqui |
Publisher | : Academic Press |
Total Pages | : 396 |
Release | : 2019-11-10 |
Genre | : Medical |
ISBN | : 0128165391 |
Download Fresh-Cut Fruits and Vegetables Book in PDF, ePub and Kindle
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author | : Maria Cecilia do Nascimento Nunes |
Publisher | : John Wiley & Sons |
Total Pages | : 480 |
Release | : 2009-03-03 |
Genre | : Technology & Engineering |
ISBN | : 0813803063 |
Download Color Atlas of Postharvest Quality of Fruits and Vegetables Book in PDF, ePub and Kindle
The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes. The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time. Individual fruits and vegetables from the following groups are covered: subtropical and tropical fruits pome and stone fruits soft fruits and berries cucurbitaceae solanaceous and other fruit vegetables legumes and brassicas stem, leaf and other vegetable and alliums Information is provided about each individual fruit/vegetable such as characteristics, quality criteria and composition; recommendations for storage, transport and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature and storage time. The Color Atlas of Postharvest Quality of Fruits and Vegetables will appeal to a diverse group of food industry professionals in the areas of processing, distribution, retail, quality control, packaging, temperature control (refrigerated facilities or equipment) and marketing as a reference tool and to establish marketing priority criteria. Academic and scientific professionals in the area of postharvest physiology and technology, food science and nutrition can also use the book as a reference either for their study or in class to help students to visualize changes in the appearance of fruit/vegetables as a function of time/temperature.