Nitrate, Nitrite Contents and Postharvest Quality of Leafy Vegetables During Storage PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Nitrate, Nitrite Contents and Postharvest Quality of Leafy Vegetables During Storage PDF full book. Access full book title Nitrate, Nitrite Contents and Postharvest Quality of Leafy Vegetables During Storage by Wen Qian Chung. Download full books in PDF and EPUB format.
Author: Wen Qian Chung
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
Get Book Here
Book Description
Author: Wen Qian Chung
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
Get Book Here
Book Description
Author: Hassan Abdullah
Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 602
Get Book Here
Book Description
Author: J. Weichmann
Publisher: CRC Press
ISBN:
Category : Gardening
Languages : en
Pages : 624
Get Book Here
Book Description
Vegetables: classification and definition of the physiological state; Basic postharvest physiology; Influences of posthervest factors on postharvest reactions; Postharvest diseases and injuries; Postharvest quality changes; Postharvest physiology of certain vegetables.
Author:
Publisher:
ISBN:
Category : Crops
Languages : en
Pages : 464
Get Book Here
Book Description
Author: R. K. Prange
Publisher:
ISBN:
Category : Crops
Languages : en
Pages : 472
Get Book Here
Book Description
Author: Jules Janick
Publisher: John Wiley & Sons
ISBN: 1118060938
Category : Science
Languages : en
Pages : 406
Get Book Here
Book Description
Horticultural Reviews presents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers.
Author:
Publisher: Academic Press
ISBN: 0080563414
Category : Technology & Engineering
Languages : en
Pages : 425
Get Book Here
Book Description
Advances in Agronomy
Author: Fatih Yildiz
Publisher: Springer
ISBN: 1493970186
Category : Science
Languages : en
Pages : 778
Get Book Here
Book Description
The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.
Author:
Publisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 680
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 854
Get Book Here
Book Description
