Handbook of Vegetable Preservation and Processing (Food Science and Technology) - Tapa dura

 
9781482212280: Handbook of Vegetable Preservation and Processing (Food Science and Technology)
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ISBN 10: 1482212285 ISBN 13: 9781482212280
Editorial: CRC Press, 2015

Sinopsis

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.

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Acerca del autor

Y. H. Hui, the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center, received his Ph.D. degree from the University of California at Berkeley. YH Hui is the president of Science Technology System in West Sacramento, California and American Food & Nutrition Center. He has authored, coauthored, edited, or coedited more than 70 professional books in food science, food technology, food engineering, and food laws. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and served as a consultant for the food industries, with an emphasis on food sanitation and food safety.

E. Özgül Evranuz after graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is among the builders of Food Engineering Department of ITU and has served as Professor (1994-2012) of food processing in that department. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.

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Editorial
CRC Press
Año de publicación
2015
Idioma
Inglés
ISBN 10 
1482212285
ISBN 13 
9781482212280
Encuadernación
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Número de edición
2
Número de páginas
990
Editor
Hui Y. H., Evranuz E. Özgül
Contacto del fabricante
Taylor and Francis, GPSR Taylor and Francis
gpsr@taylorandfrancis.com

Taylor & Francis Verlag GmbH, Kaufingerstraße 24
München
80331
Alemania

Otras ediciones populares con el mismo título

9780815351436: HANDBOOK OF VEGETABLE PRESERVATION AND PROCESSING, 2ND EDITION

Edición Destacada

ISBN 10:  0815351437 ISBN 13:  9780815351436
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