Handbook Of Vegetable Preservation And Processing Second Edition

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Handbook of Vegetable Preservation and Processing

Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip

Author : Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip
Publisher : CRC Press
Page : 766 pages
File Size : 45,7 Mb
Release : 2003-09-12
Category : Technology & Engineering
ISBN : 0203912918

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Handbook of Vegetable Preservation and Processing by Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip Pdf

Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

Handbook of Vegetable Preservation and Processing, Second Edition

Y. H. Hui,E. Özgül Evranuz

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 0 pages
File Size : 46,6 Mb
Release : 2015-10-06
Category : Technology & Engineering
ISBN : 1482212285

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Handbook of Vegetable Preservation and Processing, Second Edition by Y. H. Hui,E. Özgül Evranuz Pdf

This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on vegetable preservation and processing including the latest developments and advances in this field. Though the basic theme and objective of the second edition are the same as the first, coverage in the second edition is more comprehensive in terms of depth and breadth.

Handbook of Vegetables and Vegetable Processing

Nirmal K. Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed

Author : Nirmal K. Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed
Publisher : John Wiley & Sons
Page : 786 pages
File Size : 48,7 Mb
Release : 2010-11-19
Category : Technology & Engineering
ISBN : 9780470958445

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Handbook of Vegetables and Vegetable Processing by Nirmal K. Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed Pdf

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)

NPCS Board

Author : NPCS Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 688 pages
File Size : 54,6 Mb
Release : 2012-02-09
Category : Electronic
ISBN : 9788178330839

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Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition) by NPCS Board Pdf

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.

Handbook of Vegetables and Vegetable Processing

Muhammad Siddiq,Mark A. Uebersax

Author : Muhammad Siddiq,Mark A. Uebersax
Publisher : John Wiley & Sons
Page : 1104 pages
File Size : 45,8 Mb
Release : 2018-02-14
Category : Technology & Engineering
ISBN : 9781119098959

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Handbook of Vegetables and Vegetable Processing by Muhammad Siddiq,Mark A. Uebersax Pdf

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Handbook of Vegetable Preservation and Processing

Y. H. Hui,E. Özgül Evranuz

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 990 pages
File Size : 55,5 Mb
Release : 2015-11-05
Category : Technology & Engineering
ISBN : 9781482212297

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Handbook of Vegetable Preservation and Processing by Y. H. Hui,E. Özgül Evranuz Pdf

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; veg

The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition

NIIR Board of Consultants & Engineers

Author : NIIR Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
Page : 608 pages
File Size : 47,7 Mb
Release : 2019-10-18
Category : Antiques & Collectibles
ISBN : 9788193733929

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The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition by NIIR Board of Consultants & Engineers Pdf

Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand. The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains sample plant layout and photographs of machinery with supplier’s contact details. A total guide to manufacturing and entrepreneurial success in one of today's most food processing industry. This book is one-stop guide to one of the fastest growing sectors of the food processing industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of food processing products. It serves up a feast of how-to information, from concept to purchasing equipment.

Handbook of Fruits and Fruit Processing

Y. H. Hui,József Barta,M. Pilar Cano,Todd W. Gusek,Jiwan S. Sidhu,Nirmal K. Sinha

Author : Y. H. Hui,József Barta,M. Pilar Cano,Todd W. Gusek,Jiwan S. Sidhu,Nirmal K. Sinha
Publisher : John Wiley & Sons
Page : 712 pages
File Size : 54,7 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276488

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Handbook of Fruits and Fruit Processing by Y. H. Hui,József Barta,M. Pilar Cano,Todd W. Gusek,Jiwan S. Sidhu,Nirmal K. Sinha Pdf

The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Processing Vegetables

Durward S. Smith,Jerry N. Cash,Wai-Kit Nip,Y. H. Hui

Author : Durward S. Smith,Jerry N. Cash,Wai-Kit Nip,Y. H. Hui
Publisher : CRC Press
Page : 452 pages
File Size : 40,5 Mb
Release : 1997-06-03
Category : Technology & Engineering
ISBN : 1566765072

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Processing Vegetables by Durward S. Smith,Jerry N. Cash,Wai-Kit Nip,Y. H. Hui Pdf

The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology. This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists. The text is organized for easy reference and supplemented with hundreds of photographs and diagrams illustrating procedures and equipment. Hundreds of tables provide useful reference data in convenient form. Each chapter includes a section of extensive references for additional research on each subject.

Handbook of Food Preservation

M. Shafiur Rahman

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 53,5 Mb
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 9781420017373

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Handbook of Food Preservation by M. Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Handbook of Frozen Food Processing and Packaging, Second Edition

Da-Wen Sun

Author : Da-Wen Sun
Publisher : CRC Press
Page : 938 pages
File Size : 47,9 Mb
Release : 2011-10-19
Category : Technology & Engineering
ISBN : 9781439836040

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Handbook of Frozen Food Processing and Packaging, Second Edition by Da-Wen Sun Pdf

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Handbook of Brewing, Second Edition

Graham G. Stewart,Fergus G. Priest

Author : Graham G. Stewart,Fergus G. Priest
Publisher : CRC Press
Page : 871 pages
File Size : 44,7 Mb
Release : 2006-02-22
Category : Technology & Engineering
ISBN : 9781420015171

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Handbook of Brewing, Second Edition by Graham G. Stewart,Fergus G. Priest Pdf

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Y. H. Hui,E. Özgül Evranuz

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 825 pages
File Size : 51,5 Mb
Release : 2012-05-17
Category : Technology & Engineering
ISBN : 9781439849040

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Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Food Processing, Two Volume Set

Theodoros Varzakas,Constantina Tzia

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 0 pages
File Size : 46,7 Mb
Release : 2015-10-21
Category : Technology & Engineering
ISBN : 1466582308

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Handbook of Food Processing, Two Volume Set by Theodoros Varzakas,Constantina Tzia Pdf

Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. The book’s second volume, discusses various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The book describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.

Novel Food Processing Technologies

Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano

Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Page : 716 pages
File Size : 47,7 Mb
Release : 2004-11-30
Category : Technology & Engineering
ISBN : 9780203997277

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Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano Pdf

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Handbook Of Vegetable Preservation And Processing Second Edition

Handbook of Vegetable Preservation and Processing by Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip Pdf

Handbook of Vegetable Preservation and Processing, Second Edition by Y. H. Hui,E. Özgül Evranuz Pdf

Handbook of Vegetables and Vegetable Processing by Nirmal K. Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed Pdf

Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition) by NPCS Board Pdf

Handbook of Vegetables and Vegetable Processing by Muhammad Siddiq,Mark A. Uebersax Pdf

Handbook of Vegetable Preservation and Processing by Y. H. Hui,E. Özgül Evranuz Pdf

The Complete Technology Book on Processing, Dehydration, Canning, Preservation of Fruits & Vegetables (Processed Food Industries) 4th Revised Edition by NIIR Board of Consultants & Engineers Pdf

Handbook of Fruits and Fruit Processing by Y. H. Hui,József Barta,M. Pilar Cano,Todd W. Gusek,Jiwan S. Sidhu,Nirmal K. Sinha Pdf

Processing Vegetables by Durward S. Smith,Jerry N. Cash,Wai-Kit Nip,Y. H. Hui Pdf

Handbook of Food Preservation by M. Shafiur Rahman Pdf

Handbook of Frozen Food Processing and Packaging, Second Edition by Da-Wen Sun Pdf

Handbook of Brewing, Second Edition by Graham G. Stewart,Fergus G. Priest Pdf

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition by Y. H. Hui,E. Özgül Evranuz Pdf

Handbook of Food Processing, Two Volume Set by Theodoros Varzakas,Constantina Tzia Pdf

Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano Pdf

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