Marketing Fruits, Vegetables, and Nuts
Author :
Publisher :
Page : 278 pages
File Size : 31,12 MB
Release : 1941
Category : Farm produce
ISBN :
Author :
Publisher :
Page : 278 pages
File Size : 31,12 MB
Release : 1941
Category : Farm produce
ISBN :
Author : American institute of agriculture, Chicago
Publisher :
Page : 44 pages
File Size : 42,80 MB
Release : 1922
Category : Fruit
ISBN :
Author : Florence Colfax Bell
Publisher :
Page : 270 pages
File Size : 37,53 MB
Release : 1941
Category : Agriculture, Cooperative
ISBN :
Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Page : 402 pages
File Size : 50,68 MB
Release : 2019-11-10
Category : Medical
ISBN : 0128165391
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Author :
Publisher : DIANE Publishing
Page : 26 pages
File Size : 28,57 MB
Release : 2000
Category : Grocery trade
ISBN : 1428953442
Author : American Institute of Agriculture, Chicago
Publisher :
Page : 352 pages
File Size : 36,40 MB
Release : 1922
Category :
ISBN :
Author : Olga Martin-Belloso
Publisher : CRC Press
Page : 424 pages
File Size : 20,63 MB
Release : 2010-10-21
Category : Technology & Engineering
ISBN : 1420071238
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 n
Author : George Buchanan Clarke
Publisher :
Page : 56 pages
File Size : 36,97 MB
Release : 1935
Category : Fruit
ISBN :
Author : Cathy Thomas
Publisher : John Wiley & Sons
Page : 344 pages
File Size : 48,73 MB
Release : 2006-02-27
Category : Cooking
ISBN :
"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare it, and cook it, with edgy recipes from all over the world." —Steven Raichlen, author of The Barbecue! Bible and How to Grill Chances are, you're tempted to venture beyond the standard fruits and vegetables when enticed by the array of fresh produce at your grocer's. But then you're stymied. Exactly what is that? Is it supposed to be eaten cooked or raw? Should it be firm or soft? Do you peel it? How do you get to the good stuff? This guide gives you the answers. It tells you how to choose and use all kinds of produce and includes: More than 100 fruits and vegetables 200 gorgeous color photos and 100 delicious recipes The seasonal availability of each fruit and vegetable Information on how to select, store, eat, and cook each item
Author : The University Press of Kentucky
Publisher : University Press of Kentucky
Page : 156 pages
File Size : 14,16 MB
Release : 2021-03-09
Category : Cooking
ISBN : 0813180376
Bring the family together with this collection of budget-friendly, hearty and healthy meals, plus tips for preparation & leftovers and conversation starters. In today’s fast-paced world, many people find themselves waiting in line at fast food restaurants more often than gathering around the dinner table with loved ones. Cooking and eating together can help families grow closer, but it can be challenging for parents to put a meal on the table when time is limited and money is tight. Cook Together, Eat Together is designed to help families enjoy more home-cooked, healthy meals. Featuring easy recipes for breakfast dishes, soups, vegetables, salads, and one-pot meals, the book lays out a strategy to enable families to spend more quality time together while also preparing foods that are affordable and delicious. In addition, the authors provide a toolkit for lifestyle changes, including budgeting tips, nutrition guides, breakdowns explaining how to evaluate food labels, and even a quick guide to shopping smart at the farmers’ market. Each recipe comes with useful information?from preparation tricks that help reduce mess, to ideas for how to use leftovers, all the way to icebreakers for starting fun conversations around the table. The no-nonsense, nutritious recipes in this cookbook are designed to get the whole family in the kitchen, enjoying comforting foods, and making memories. Cook Together, Eat Together serves up tasty, budget-friendly dishes that home cooks and their kids can prepare with less stress. “Replete with full color photographic examples of mouth-watering finished dishes, Cook Together, Eat Together is thoroughly ‘user friendly’ in organization and presentation?making it a memorably ideal and unreservedly recommended addition to personal, family and community library cookbook collections.” —Midwest Book Review