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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1202
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1202
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Book Description
Author: Nirmal K. Sinha
Publisher: John Wiley & Sons
ISBN: 1118352637
Category : Technology & Engineering
Languages : en
Pages : 724
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Book Description
HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Author: Anni Daulter
Publisher: Fair Winds Press (MA)
ISBN: 1592335160
Category : Cooking
Languages : en
Pages : 194
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Book Description
Contains recipes for homemade baby food and for dishes the whole family can enjoy made with extra baby purée.
Author: Michael D. Ayers
Publisher: Peter Lang
ISBN: 9780820478616
Category : Computers
Languages : en
Pages : 298
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Book Description
Textbook
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 108
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Book Description
Set includes revised editions of some issues.
Author: United States. Food and Drug Administration
Publisher:
ISBN:
Category : Drugs
Languages : en
Pages : 1256
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Book Description
Author: United States. Agricultural Research Service
Publisher:
ISBN:
Category : Citrus fruit industry
Languages : en
Pages : 108
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Book Description
Author: Jay Bills
Publisher: Skyhorse Publishing Inc.
ISBN: 160239945X
Category : Cooking
Languages : en
Pages : 193
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Book Description
With the easy-to-follow, step-by-step directions here, anyone can have fun, save money, and create delicious meals by dehydrating food. Learn the basic methods—sun drying, oven drying, net bag, and commercial food dehydrators—before moving on to drying herbs for tea, making your own tasty (and healthier) jerky, and so much more. Also included is a section on the nutritional benefits of drying food. With 164 recipes ranging from breads to desserts, soups to pies, and cereals to entrees, Dehydrating Food is a book for anyone who is interested in learning how to save money and create delicious meals by drying their own food.
Author:
Publisher: Academic Press
ISBN: 0123848857
Category : Technology & Engineering
Languages : en
Pages : 639
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Book Description
The role of nutrition in improving quality of life and combating disease is undeniable — and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision. It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases. An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level. Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries Approximately 30% new content ensures readers have the latest research information Extensive cross-referencing provides key connections between topics in this multidisciplinary field Presents current information on relationships between disease and nutrition Covers thoroughly topics ranging from nutrient biochemistry and function to clinical nutrition and the epidemiology of diet, health and disease.
Author: Kansas State Horticultural Society
Publisher:
ISBN:
Category : Fruit-culture
Languages : en
Pages : 240
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Book Description
