Handbook of Vegetable Preservation and Processing - Bookswagon
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Handbook of Vegetable Preservation and Processing: (Food Science and Technology)
Handbook of Vegetable Preservation and Processing: (Food Science and Technology)

Handbook of Vegetable Preservation and Processing: (Food Science and Technology)


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

Presenting research from more than 35 international specialists spanning governmental, industrial and academic sectors, this reference compiles developments in the processing and preservation of vegetables and vegetable products, serving as compilation of key tools used in the USA to safeguard and protect the quality of fresh and processed vegetables.

Table of Contents:
Horticulture and nutrition: vegetables - types and biology, Jocelyn Shing-Jy Tsao and Hsiao-Feng Lo; nutritional value, Alan Titchenal and Joannie Dobbs; postharvest preservation and storage, Kate Maguire, H.T. Sabarez and D.J. Tanner. Cannedvegetables: canning principles, Hoshihalli S. Ramaswamy and C.R. Chen; canned chinese bamboo shoots, water chestnuts, mushrooms (straw, abalone and gold) and imitation vegetarian products, Wen-Ching Ko; canned tomatoes, Sheryl A. Barringer; cannedvegetables - product description, Peggy Stanfield; canned corn - standard and grade, Peggy Stanfield. Fermentation and/or chemical preservation; fermentation principles and microorganisms, Ken Yuon Li; chinese pickles (leaf mustard and derived products),Robin Y.Y. Chiou; jalapenos chili, Rosa Maria Galicia-Cabrera, Kimchi Kun-Young Park and Hong-Young Park; Sauerkraut, Yong D. Hang; pickle manufacturing in the United States - quality assurance and establishment inspection, Y. H. Hui; Fermented SoyProducts: Tempeh, Nattos, and Soy Sauce Takefumi Yoneya. Frozen vegetables: frozen vegetables - product description, Peggy Stanfield; quality control and frozen vegetables, D. Martenez-Romero, S. Castillo and D. Valero; frozen tomatoes, Sheryl A.Barringer; frozen french fried potatoes and quality assurance, Peggy Stanfield; frozen peas - standard and grade, Peggy Stanfield. Dehydrated vegetables: principles and applications, Juming Tang and Tom Yang; dehydrated oriental mushrooms, leafyvegetables and food preparation herbs and condiments, Tongyi Cai, Fang Chen and Jinghua Qi; dehydrated tomatoes, Bee May; minimal processed products, Sue Ghazala; cook-chill and sous vide technology, Gillian A. Armstrong; salads and cold soups, RobynO'Connor-Shaw. Special vegetable and related products: science and technology of tofu making, Sam K.C. Chang and H.J. Hou; vegetable as a food ingredient, including nutraceuticals, Joannie Dobbs and Alan Titichenal; vegetable and plant parts as legaldietary supplements, Joannie Dobbs and Alan Titichenal. Safety of processing vegetables: safety of vegetables and vegetable products, Y.H. Hui and Wai-Kit Nip; critical factors in the manufacture of acidified vegetable and vegetable products, Y.H. Hui andWai-Kit Nip; new technology for vegetable processing and microbial inactivation, Y.H. Hui and Wai-Kit Nip.


Best Sellers


Product Details
  • ISBN-13: 9780824743017
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: Marcel Dekker Inc
  • Height: 254 mm
  • No of Pages: 752
  • Returnable: N
  • Weight: 1497 gr
  • ISBN-10: 0824743016
  • Publisher Date: 12 Sep 2003
  • Binding: Hardback
  • Language: English
  • No of Pages: 752
  • Series Title: Food Science and Technology
  • Width: 178 mm


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Handbook of Vegetable Preservation and Processing: (Food Science and Technology)
Taylor & Francis Inc -
Handbook of Vegetable Preservation and Processing: (Food Science and Technology)
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Handbook of Vegetable Preservation and Processing: (Food Science and Technology)

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!