| 000 | 03888cam a2200445 i 4500 | ||
|---|---|---|---|
| 999 |
_c61288 _d61288 |
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| 001 | 17146174 | ||
| 003 | WUSLLib | ||
| 005 | 20190114111238.0 | ||
| 008 | 120202s2012 iaua b 001 0 eng | ||
| 010 | _a 2012004157 | ||
| 020 | _a9780813808949 | ||
| 020 | _a0813808944 | ||
| 040 |
_aDLC _beng _cDLC _erda _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTP370 _b.H264 2012 |
| 082 | 0 | 0 |
_a664.8 _223 |
| 084 |
_aTEC012000 _2bisacsh |
||
| 245 | 0 | 0 |
_aHandbook of fruits and fruit processing / _cedited by Nirmal K. Sinha, Jiwan S. Sidhu, József Barta, James S. B. Wu, M. Pilar Cano. |
| 250 | _aSecond edition. | ||
| 260 |
_aAmes, Iowa : _bWiley-Blackwell, _c2012. |
||
| 300 |
_axii, 694 pages : _billustrations ; _c29 cm |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 520 | _a"The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Second Edition, the editorial team has assembled over forty respected academicians and industry professionals from across the globe to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. Fruits are diverse and complex in production, storage, transport, packaging, processing and application. In a developed economy such as the United States approximately 60-70% fruits and vegetables are processed into various value added products and account for nearly a third of cash crop receipts and a fifth of agricultural exports. In emerging economies and markets there is an increasing emphasis on value added agriculture and realization about the nutritional aspects of fruits and vegetables.The second edition of the handbook on fruits and fruit processing further builds on the contents and quality of the first edition by incorporating contemporary and new scientific and technological developments that have occurred since its publication. The second edition improves, includes and expands the coverage of the subject matters to provide relevant developments in: horticultural biochemistry, microbiology (including HACCP, legal and safe microbial limits of fruit and fruit products entering world trade), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies (freezing, canning, aseptic processing, non-thermal technology, drying, etc.), and details on commodity processing including frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines"-- | ||
| 650 | 0 |
_aFood industry and trade. _92715 |
|
| 650 | 0 |
_aFruit _xProcessing. _912266 |
|
| 650 | 7 |
_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh _95318 |
|
| 700 | 1 |
_aSinha, Nirmal K., _eeditor of compilation. _912267 |
|
| 700 | 1 |
_aSidhu, Jiwan S., _eeditor of compilation. _912268 |
|
| 700 | 1 |
_aBarta, József, _eeditor of compilation. _912269 |
|
| 700 | 1 |
_aWu, James S. B., _eeditor of compilation. _912270 |
|
| 700 | 1 |
_aCano, M. Pilar, _eeditor of compilation. _912271 |
|
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy1206/2012004157-d.html |
| 856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy1210/2012004157-t.html |
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy1212/2012004157-b.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cSR |
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