9781855735484 - fruit and vegetable processing: improving quality (woodhead publishing series in food science, technology and nutrition) (8 resultados)
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Librería: ThriftBooks-Atlanta, AUSTELL, GA, Estados Unidos de AmericaThriftBooks-Atlanta
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EUR 117,69
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Hardcover. Condición: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.
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Librería: Phatpocket Limited, Waltham Abbey, HERTS, Reino UnidoPhatpocket Limited
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EUR 196,08
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Condición: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 238,52
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Condición: New. pp. 408.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 242,22
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Hardcover. Condición: Brand New. 1st edition. 408 pages. 9.29x6.22x1.10 inches. In Stock.
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 205,59
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Condición: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days. Excellent Customer Service.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 198,32
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Condición: new. Questo è un articolo print on demand.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 225,00
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualitie…s desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. 408 pp. Englisch.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 246,18
Envío por EUR 63,62Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities des…ired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables.
