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Handbook of Vegetables and Vegetable Processing
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Ed...
Handbook of Fruits and Fruit Processing
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering princ...
Handbook of Food Products Manufacturing, 2 Volume Set
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Handbook of Fruits and Fruit Processing
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 Processin...
Handbook of Fruit and Vegetable Flavors
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biolo...
Sea Ice
SEA ICE The latest edition of the gold standard in sea ice references In the newly revised second edition of Sea Ice: Physics and Remote Sensing, a team of distinguished researchers delivers an in-depth review of the features and structural properties of ice, as well as the latest advances in geophysical sensors, ice parameter retrieval techniques, and remote sensing data. The book has been updated to reflect the latest scientific developments in macro- and micro-scale sea ice research. For this edition, the authors have included high-quality photographs of thin sections from cores of various ice types, as well as a comprehensive account of all major field expeditions that have systematicall...
Remote Sensing Data Analysis in R
Remote Sensing Data Analysis in R is a guide book containing codes for most of the operations which are being performed for analysing any satellite data for deriving meaningful information. The goal of this book is to provide hands on experience in performing all the activities from the loading of raster and vector data, mapping or visualisation of data, pre-processing, calculation of indices, classification and advanced machine learning algorithms on remote sensing data in R. The reader will be able to acquire skills to carry out most of the operations of raster data analysis - more flexibly - in open-source freely available software i.e. R which are generally available in the paid digital image processing software. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. The title is co-published with New India Publishing Agency.
Handbook of Food Products Manufacturing
* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods * Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world.
Functional Dairy Products
Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications.Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and ...
