Tropical Fruits Newsletter June 1999
Author :
Publisher : Bib. Orton IICA / CATIE
Page : 20 pages
File Size : 44,38 MB
Release :
Category :
ISBN :
Author :
Publisher : Bib. Orton IICA / CATIE
Page : 20 pages
File Size : 44,38 MB
Release :
Category :
ISBN :
Author :
Publisher : Bib. Orton IICA / CATIE
Page : 20 pages
File Size : 25,51 MB
Release :
Category :
ISBN :
Author :
Publisher :
Page : 376 pages
File Size : 15,3 MB
Release : 2003
Category : Fruit-culture
ISBN :
Author :
Publisher : Bib. Orton IICA / CATIE
Page : 20 pages
File Size : 43,4 MB
Release :
Category :
ISBN :
Author :
Publisher : Crops for the Future
Page : 28 pages
File Size : 27,16 MB
Release :
Category :
ISBN :
Author : United States. Bureau of Plant Industry
Publisher :
Page : 888 pages
File Size : 41,66 MB
Release : 1904
Category : Plants
ISBN :
Author : Missouri Botanical Garden
Publisher :
Page : 438 pages
File Size : 47,37 MB
Release : 1919
Category : Botany
ISBN :
The January number of v. 1-v. 65 contains the annual reports of the officers of the board and the director.
Author : Nirmal K. Sinha
Publisher : John Wiley & Sons
Page : 724 pages
File Size : 23,67 MB
Release : 2012-06-20
Category : Technology & Engineering
ISBN : 1118352637
HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Author :
Publisher :
Page : 930 pages
File Size : 35,5 MB
Release : 1918
Category : Agriculture
ISBN :
Author : United States. Dept. of Agriculture
Publisher :
Page : 1010 pages
File Size : 36,29 MB
Release : 1920
Category :
ISBN :