Handbook of Vegetable Preservation and Processing, Second Edition (Food

Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. New Topics in the Second Edition include Flavors and sensory perception.

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EAN	9781482212280
UPC	9781482212280
ISBN	9781482212280
Book Title	Handbook of Vegetable Preservation and Processing,
Item Length	25.7 cm

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; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.

New Topics in the Second Edition include:

Flavors and sensory perceptionWaste and by-productsGenetic engineeringHACCPTracebackQuality assurance

Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

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