Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing

by Y H Hui, E. ضzgül H. Evranuz, Gokhan H. Bingol, Huseyin H. Erten, and Marie Eugenia H. Jaramillo-Flores
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Product Details

Version:
ISBN:
9781482212280
Dimensions (WxH):
7.0 x 9.0
Publisher:
CRC Pr I Llc
Publication Date:
November 24, 2015
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Overview

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 assurance

Food 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.

Categories
Other Books by This Author
Handbook of Poultry Science and Technology, Volume 1
Processing Vegetables: Science and Technology
Handbook of Fermented Meat and Poultry
Handbook of Plant-Based Fermented Food and Beverage Technology