Quality control fruit vegetable (22 résultats)

Hardcover. Etat : New. ISBN:9789387465954.

N.A. Etat : New. ISBN:9789387465954,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

paperback. Etat : New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Publisher: Chemical Industry Press. This book introduces the basic features of fruit and vegetable products and quality fruitFour Satisfaction guaranteed,or money back.…

Etat : New. pp. 1122.

Etat : New. pp. 1122 3rd Edition NO-PA16APR2015-KAP.

Etat : New. pp. 1122.

Etat : As New. Unread book in perfect condition.

paperback. Etat : New. Language:Chinese.Pages Number: 294 Publisher: China Agricultural University. Pub. Date :2010-10-01 version 1. Fruit and vegetable storage and processing quality control is a vocational horticultural technical expertise. professional horticultural products processing. food processing. technical expertise. green food production and inspection of an important professional courses. The most prominent feature is the teaching materials used in the form of task-driven writing. The materials used mod.…

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Etat : New. 1st edition NO-PA16APR2015-KAP.

Etat : New.

Etat : New.

Gebunden. Etat : New.

Etat : New. In English.

Hardcover. Etat : Brand New. 360 pages. 9.19x6.13x0.94 inches. In Stock.

paperback. Etat : New. Language:Chinese.Fresh fruit and vegetable food preservation quality control technology monograph.

HRD. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

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Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology. The volume also looks at various strategies (osmotic dehydration, ultrasound- and ultrasound-assisted osmotic dehydration, nanoemulsions, and engineered nanomaterials) for the preservation of fresh produce. It emphasizes various nondestructive techniques that have been widely used for the quality assessment of fruits and vegetables during storage, including image analysis, x-ray tomography, magnetic resonance imaging (MRI), nonmagnetic resonance imaging (NMR), color vision system, near-infrared spectroscopy (NIRS), and computerized tomography (CT). Applications of other nondestructive mechanical (such as electronic tongue and nose technology) and dynamic methods (acoustic) for food quality and safety evaluation have also been included. The book concludes with an overview of the potential use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of wastewater.Key features:Promotes the utilization of new and novel nonthermal technologies for the preservation of fruits and vegetablesProvide up-to-date information on the applications of nonthermal technologies for the quality and safety of fresh produce during storageHighlights different preservation strategies for improving the quality of fresh produceExplores the use of nondestructive quality assessment methods such as X-ray, MRI, NMR, etc.Discusses the potential industrial use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of industrial wastewaterThis volume will provide food for thought for those in the food industry on new methods and technology for effective quality control in fruit and vegetable processing.…