Handbook of Vegetable Science and Technology (Food Science and Technology)

Rok: 1998
ISBN: 9780824701055
OKCZID: 110233589

Citace (dle ČSN ISO 690):
SALUNKHE, D. K., ed. a KADAM, S. S., ed. Handbook of vegetable science and technology: production, composition, storage, and processing. New York: Marcel Dekker, c1998. 721 s. Food science and technology, 86.

Anotace

This authoritative reference furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Providing comparative data for each vegetable presented, the Handbook of Vegetable Science and Technology discusses morphology, anatomy, taxonomy, and cultivars details soil and climatic requirements, propagation, cultural practices, harvesting, and pest and disease control explains postharvest handling, including sorting, grading, packaging, and transportation describes the chemical constituents of each vegetable such as carbohydrates, proteins, vitamins, minerals, dietary fiber, and flavoring compounds examines low-temperature, controlled-atmosphere, and subatmospheric storage and the use of irradiation to improve shelf-life addresses canning, freezing, drying, and dehydration as well as the processing of vegetables into value-added products and more! Written by over 25 experts from North America and Asia, the Handbook of Vegetable Science and Technology is an indispensable resource for agricultural, food, and nutrition engineers and chemists; crop and food scientists and technologists; horticulturists; botanists; agriculturists; agronomists; plant pathologists; postharvest technologists; and upper-level undergraduate and graduate students in these disciplines.

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