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Advances in Fresh-Cut Fruits and Vegetables Processing
Olga Martin-Belloso; Robert Soliva Fortuny
Taylor & Francis Inc (2010)
Kovakantinen kirja
256,50
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ostoskoriin kpl
Siirry koriin
Advances in Fresh-Cut Fruits and Vegetables Processing
Olga Martin-Belloso; Robert Soliva Fortuny
Taylor & Francis Ltd (2019)
Pehmeäkantinen kirja
79,90
Tuotetta lisätty
ostoskoriin kpl
Siirry koriin
Regulating Safety of Traditional and Ethnic Foods
V. Prakash; Olga Martin-Belloso; Larry Keener; Siân B. Astley; Susanne Braun; Helena McMahon; Huub L. M. Lelieveld
Elsevier Science Publishing Co Inc (2015)
Kovakantinen kirja
100,10
Tuotetta lisätty
ostoskoriin kpl
Siirry koriin
Advances in Fresh-Cut Fruits and Vegetables Processing
256,50 €
Taylor & Francis Inc
Sivumäärä: 424 sivua
Asu: Kovakantinen kirja
Painos: 1
Julkaisuvuosi: 2010, 21.10.2010 (lisätietoa)
Kieli: Englanti
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.



Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.



Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.

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Tilaustuote | Arvioimme, että tuote lähetetään meiltä noin 1-3 viikossa. | Tilaa jouluksi viimeistään 27.11.2024. Tuote ei välttämättä ehdi jouluksi.
Myymäläsaatavuus
Helsinki
Tapiola
Turku
Tampere
Advances in Fresh-Cut Fruits and Vegetables Processingzoom
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ISBN:
9781420071214
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