Postharvest Physiology And Biochemistry Of Fruits And Vegetables

Postharvest Physiology And Biochemistry Of Fruits And Vegetables Book PDF
✏Book Title : Postharvest Physiology and Biochemistry of Fruits and Vegetables
✏Author : Elhadi M. Yahia
✏Publisher : Woodhead Publishing
✏Release Date : 2018-10-31
✏Pages : 510
✏ISBN : 9780128132791
✏Available Language : English, Spanish, And French

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✏Postharvest Physiology and Biochemistry of Fruits and Vegetables Book Summary : Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Postharvest Physiology And Pathology Of Vegetables Book PDF
✏Book Title : Postharvest Physiology and Pathology of Vegetables
✏Author : Jerry A. Bartz
✏Publisher : CRC Press
✏Release Date : 2002-12-04
✏Pages : 744
✏ISBN : 9780824745790
✏Available Language : English, Spanish, And French

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✏Postharvest Physiology and Pathology of Vegetables Book Summary : Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.

Postharvest Biology And Technology Of Fruits Vegetables And Flowers Book PDF
✏Book Title : Postharvest Biology and Technology of Fruits Vegetables and Flowers
✏Author : Gopinadhan Paliyath
✏Publisher : John Wiley & Sons
✏Release Date : 2009-03-16
✏Pages : 498
✏ISBN : 9780813806723
✏Available Language : English, Spanish, And French

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✏Postharvest Biology and Technology of Fruits Vegetables and Flowers Book Summary : An increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions has improved technologies to maintain the shelf life and quality of fruits, vegetables, and flowers. Postharvest Biology and Technology of Fruits, Vegetables, and Flowers provides a comprehensive introduction to this subject, offering a firm grounding in the basic science and branching out into the technology and practical applications. An authoritative resource on the science and technology of the postharvest sector, this book surveys the body of knowledge with an emphasis on the recent advances in the field.

📒Postharvest ✍ Ronald Baden Howe Wills

Postharvest Book PDF
✏Book Title : Postharvest
✏Author : Ronald Baden Howe Wills
✏Publisher :
✏Release Date : 1982
✏Pages : 161
✏ISBN : WISC:89030510531
✏Available Language : English, Spanish, And French

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✏Postharvest Book Summary :

📒Postharvest ✍ R. B. H. Wills

Postharvest Book PDF
✏Book Title : Postharvest
✏Author : R. B. H. Wills
✏Publisher : C A B International
✏Release Date : 1998
✏Pages : 262
✏ISBN : WISC:89058793209
✏Available Language : English, Spanish, And French

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✏Postharvest Book Summary : Incorporating new research on the postharvest physiology of fruit, vegetables, and ornamentals, this textbook discusses a broad range of methods for preserving fresh produce from harvest to final purchase by the consumer. The new edition includes important advances in postharvest biology and changes in industry practices. It has been expanded to include ornamental produce and now places greater emphasis on handling and distribution issues relevant to developing countries. It includes eight pages of color photos and numerous new illustrations.

📒Postharvest ✍ Ron Wills

Postharvest Book PDF
✏Book Title : Postharvest
✏Author : Ron Wills
✏Publisher : Springer
✏Release Date : 1989
✏Pages : 174
✏ISBN : WISC:89014563928
✏Available Language : English, Spanish, And French

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✏Postharvest Book Summary : Updates the introductory textbook on the principles and practice of the postharvest handling and storage of fresh fruit and vegetables. For technical college and university courses, workers in related industries, and interested consumers. Written in Australia, but about products grown worldwide. Ann

Postharvest Ripening Physiology Of Crops Book PDF
✏Book Title : Postharvest Ripening Physiology of Crops
✏Author : Sunil Pareek
✏Publisher : CRC Press
✏Release Date : 2016-02-22
✏Pages : 643
✏ISBN : 9781498703819
✏Available Language : English, Spanish, And French

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✏Postharvest Ripening Physiology of Crops Book Summary : Postharvest Ripening Physiology of Crops is a comprehensive interdisciplinary reference source for the various aspects of fruit ripening and postharvest behavior. It focuses on the postharvest physiology, biochemistry, and molecular biology of ripening and provides an overview of fruits and vegetables, including chapters on the postharvest quality of ornamental plants and molecular biology of flower senescence. It describes various developments that have taken place in the last decade with respect to identifying and altering the function of ripening-related genes. Taking clues from studies in grape and tomato as model fruits, the book reviews a few case studies and gives you a detailed account of molecular regulation of fruit ripening, and signal transduction and internal atmospheres in relation to fruit ripening. It also presents an overview of methods utilized in fruit proteomics, as well as a global proteome and systems biology analysis of fruits during ripening, and discusses the basics of dormancy, its molecular and physiological basis, and methods to break the dormancy. The book provides an overview of the most important metabolic pathways and genes that control volatile biosynthesis in model fruits, including tropical, subtropical, and temperate fruits, with a special emphasis on fruit ripening and the role of ethylene during this process. It presents a brief description of the composition of volatiles in various fruit species and addresses the influences of preharvest factors and postharvest technologies on fruit aroma, basic mechanisms responsible for postharvest flavor change in fresh produce, and the potential impacts of various postharvest technologies on flavor.

Postharvest Physiological Disorders In Fruits And Vegetables Book PDF
✏Book Title : Postharvest Physiological Disorders in Fruits and Vegetables
✏Author : Sergio Tonetto de Freitas
✏Publisher : CRC Press
✏Release Date : 2019-01-15
✏Pages : 824
✏ISBN : 9781351973175
✏Available Language : English, Spanish, And French

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✏Postharvest Physiological Disorders in Fruits and Vegetables Book Summary : This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, Postharvest Physiological Disorders in Fruits and Vegetables describes visual symptoms, triggering and inhibiting mechanisms, and approaches to predict and control these disorders after harvest. Color photographs illustrate the disorders, important factors, physiology, and management. The book includes a detailed description of the visual symptoms, triggering and inhibiting mechanisms, and possible approaches to predict and control physiological disorders. The mechanisms triggering and inhibiting the disorders are discussed in detail in each chapter, based on recent studies, which can help readers better understand the factors regulating each disorder. The description of possible approaches to predict and control each disorder can help growers, shippers, wholesalers, and retailers to determine the best management practices to reduce disorder incidence and crop losses. Features: Presents visual symptoms of postharvest physiological disorders that will help readers to precisely identify the disorders in fruits and vegetables Details mechanisms triggering and inhibiting the postharvest disorders Explains possible approaches to predict and control these disorders Suggests the best postharvest management approaches for each crop Although there are many scientific publications on postharvest physiological disorders, there are no recent reviews or books putting together the most recent information about the mechanisms regulating, as well as about the possible approaches to predict and control these disorders.

Post Harvest Physiology And Crop Preservation Book PDF
✏Book Title : Post Harvest Physiology and Crop Preservation
✏Author : Morris Lieberman
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 572
✏ISBN : 9781475700947
✏Available Language : English, Spanish, And French

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✏Post Harvest Physiology and Crop Preservation Book Summary : Emphasis in agricultural research for many years has concen trated on crop production. This emphasis has become more important in recent years with the realization that the population worldwide is outstripping the food supply. There is, however, another side to increasing the availability of the food supply. This simply involves preservation of the harvested crop·for human consumption. The losses incurred in harvesting, handling, transportation, storage and marketing crops have become a greater problem as the distance from the farm to the ultimate consumer increases. In the Western world where modern transportation, storage facilities, and marketing technology are widely used, post-harvest technology requires a large input of energy which increases costs considerably. There fore, losses are more significant and the ability to provide fresh fruits and vegetables, out of season, at reasonable costs will depend on reduced post-harvest losses throughout the marketing chain from the farm gate to the ultimate consumer. The reduction in post-harvest losses depends on proper use of current technology and further developments derived from a broad spectrum of scientific disciplines. Biochemistry, plant physiology, plant pathology, horticulture, agronomy, physics, engineering and agricultural economics, all provide knowledge which has been useful and will be useful in the future for improving post-harvest technol ogy and crop preservation. This volume records the Proceedings of the NATO Advanced Study Institute on Post-Harvest Physiology and Crop Preservation, held at Sounion, Greece, April 28 - May 8, 1981.

Postharvest Technology Of Perishable Horticultural Commodities Book PDF
✏Book Title : Postharvest Technology of Perishable Horticultural Commodities
✏Author : Elhadi M. Yahia
✏Publisher : Woodhead Publishing
✏Release Date : 2019-07-16
✏Pages : 750
✏ISBN : 9780128132777
✏Available Language : English, Spanish, And French

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✏Postharvest Technology of Perishable Horticultural Commodities Book Summary : Postharvest Technology of Perishable Horticultural Commodities describes all the postharvest techniques and technologies available to handle perishable horticultural food commodities. It includes basic concepts and important new advances in the subject. Adopting a thematic style, chapters are organized by type of treatment, with sections devoted to postharvest risk factors and their amelioration. Written by experts from around the world, the book provides core insights into identifying and utilizing appropriate postharvest options for maximum results. Presents the most recent developments in processing technologies in a single volume Includes a wide range of perishable products, thus allowing for translational insight Appropriate for students and professionals Written by experts as a reference resource

📒Handbook Of Food Preservation ✍ M. Shafiur Rahman

Handbook Of Food Preservation Book PDF
✏Book Title : Handbook of Food Preservation
✏Author : M. Shafiur Rahman
✏Publisher : CRC Press
✏Release Date : 2007-07-16
✏Pages : 1088
✏ISBN : 9781420017373
✏Available Language : English, Spanish, And French

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✏Handbook of Food Preservation Book Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Postharvest Biology And Biotechnology Book PDF
✏Book Title : Postharvest Biology and Biotechnology
✏Author : Herbert O. Hultin
✏Publisher :
✏Release Date : 1978
✏Pages : 462
✏ISBN : WISC:89031282338
✏Available Language : English, Spanish, And French

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✏Postharvest Biology and Biotechnology Book Summary : Biochemical and functional changes in cereals: maturation, storage and germination. Biochemical changes in soybeans: maturation, postharvest storage and processing, and germination. Role or hormones in ripening and senescence. Biochemical and physiological effects of modified atmospheres and their role in quality maintenance. Stress metabolites in postharvest fruits and vegetables: role of ethylene. Temperature strees in edible plant tissues after harvest. Pathological diseases of fresh fruits and vegetables. Fungal deterioration, and related phenomena in cereals legumes and oiseeds. Structure of cereal grains as related to end-use properties. Contribution of individual chemical constituents to the functional (breadmaking) properties of wheat. Relationship between fine structure and composition and development of new food products from legumes. Enzyme action and modifications of cellular integrity in fruits and vegetables: consequences for food quality during ripening, senescence, and processing. Toxins in legumes: their possible nutritional significance in the diet of man. Enzymes as quality indicators in edible plant tissues. Biogenesis of flavor components: volatile carbonyl compounds and monoterpenoids. Role of hydroperoxides in the onset of senescence processing in plant tissue.

Postharvest Diseases Of Fruits And Vegetables Book PDF
✏Book Title : Postharvest Diseases of Fruits and Vegetables
✏Author : R. Barkai-Golan
✏Publisher : Elsevier
✏Release Date : 2001-06-07
✏Pages : 442
✏ISBN : 0080539297
✏Available Language : English, Spanish, And French

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✏Postharvest Diseases of Fruits and Vegetables Book Summary : Focusing on the great variety of research being done in the field of postharvest pathology, this volume presents a collection of topics concerning the diseases of harvested fruits and vegetables. Each chapter represents a separate unit which taken together create a better understanding of the whole subject. Topics include the causal agents of postharvest diseases of fruits and vegetables, their sources and their ways of penetration into the host; factors that may accelerate the development of the pathogen in the host - and those that suppress them; a list of the main pathogens of fruits and vegetables, their hosts and the diseases elicited by them; and a detailed description of the major diseases of selected groups of fruits and solanaceous vegetable fruits. Attack mechanisms of pathogens and defense mechanisms of the host are examined as are treatments aimed at suppressing postharvest diseases. The search for natural and safe chemical compounds and the variety of alternative physical and biological methods for use in postharvest disease control are emphasized. Teachers and students who focus on postharvest pathology, scientists in research institutes, companies dealing with fruit and vegetable preservation technologies and for all those striving to improve the quality of harvested fruits and vegetables will find this book of great interest.

Emerging Postharvest Treatment Of Fruits And Vegetables Book PDF
✏Book Title : Emerging Postharvest Treatment of Fruits and Vegetables
✏Author : Kalyan Barman
✏Publisher : CRC Press
✏Release Date : 2018-09-19
✏Pages : 386
✏ISBN : 9781351046299
✏Available Language : English, Spanish, And French

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✏Emerging Postharvest Treatment of Fruits and Vegetables Book Summary : With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest life and to extend the availability of the produce in both time and space. This volume, Emerging Postharvest Treatment of Fruits and Vegetables, addresses the demand for the development and application of effective technologies for preservation of perishable food products, particularly fresh fruits and vegetables. It provides an abundance of up-to-date information about postharvest treatments. The chapters discuss a number of innovative technologies to prolong and enhance postharvest fruits and vegetables. This book will be valuable for those concerned with horticulture and postharvest technology. It provides essential information for students, teachers, professors, scientists, and entrepreneurs engaged in fresh horticultural produce handling related to this field.

Handbook Of Fruits And Fruit Processing Book PDF
✏Book Title : Handbook of Fruits and Fruit Processing
✏Author : Nirmal Sinha
✏Publisher : John Wiley & Sons
✏Release Date : 2012-06-20
✏Pages : 694
✏ISBN : 9781118352632
✏Available Language : English, Spanish, And French

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✏Handbook of Fruits and Fruit Processing Book Summary : Fruits are botanically diverse, perishable, seasonal andpredominantly regional in production. They come in many varieties,shapes and size, colors, flavors and textures and are an importantpart of a healthy diet and the global economy. Besides vitamins,minerals, fibers and other nutrients, fruits contain phenoliccompounds that have pharmacological potential. Consumed as a partof a regular diet, these naturally occurring plant constituents arebelieved to provide a wide range of physiological benefits throughtheir antioxidant, anti-allergic, anti-carcinogenic, andanti-inflammatory properties. Handbook of Fruits and Fruit Processing distils thelatest developments and research efforts in this field that areaimed at improving production methods, post-harvest storage andprocessing, safety, quality and developing new processes andproducts. This revised and updated second edition expands andimproves upon the coverage of the original book. Some highlightsinclude chapters on the physiology and classification of fruits,horticultural biochemistry, microbiology and food safety (includingHACCP, safety and the regulation of fruits in the global market),sensory and flavor characteristics, nutrition, naturally presentbioactive phenolics, postharvest physiology, storage,transportation and packaging, processing and preservationtechnologies. Information on the major fruits includes tropical andsuper fruits, frozen fruits, canned fruit, jelly, jam andpreserves, fruit juices, dried fruits and wines. The 35 chaptersare organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutritionand health Part II: Postharvest handling and preservation offruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety andregulations Part V: Production, quality and processing aspects ofmajor fruits and fruit products Each chapter has been contributed by professionals from aroundthe globe representing academia, government institutions andindustry. The book is designed to be a valuable source andreference book for scientists, product developers, students and allprofessionals with an interest in this field.

Health Promoting Properties Of Fruits And Vegetables Book PDF
✏Book Title : Health promoting Properties of Fruits and Vegetables
✏Author : Leon Alexander Terry
✏Publisher : CABI
✏Release Date : 2011
✏Pages : 417
✏ISBN : 9781845935283
✏Available Language : English, Spanish, And French

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✏Health promoting Properties of Fruits and Vegetables Book Summary : Provides detailed information on identity, nature, bioavailability, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties.

Peterson S Guide To Graduate Programs In The Biological Sciences 1997 Book PDF
✏Book Title : Peterson s Guide to Graduate Programs in the Biological Sciences 1997
✏Author : Peterson's Guides Staff
✏Publisher : Peterson's Nelnet Company
✏Release Date : 1997-01-05
✏Pages : 2672
✏ISBN : 1560796537
✏Available Language : English, Spanish, And French

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✏Peterson s Guide to Graduate Programs in the Biological Sciences 1997 Book Summary : Graduate students depend on this series and ask for it by name. Why? For over 30 years, it's been the only one-stop source that supplies all of their information needs. The new editions of this six-volume set contain the most comprehensive information available on more than 1,500 colleges offering over 31,000 master's, doctoral, and professional-degree programs in more than 350 disciplines.New for 1997 -- Non-degree-granting research centers, institutes, and training programs that are part of a graduate degree program.Five discipline-specific volumes detail entrance and program requirements, deadlines, costs, contacts, and special options, such as distance learning, for each program, if available. Each Guide features "The Graduate Adviser", which discusses entrance exams, financial aid, accreditation, and more.The only source that covers nearly 4,000 programs in such areas as oncology, conservation biology, pharmacology, and zoology.

Fennema S Food Chemistry Fourth Edition Book PDF
✏Book Title : Fennema s Food Chemistry Fourth Edition
✏Author : Srinivasan Damodaran
✏Publisher : CRC Press
✏Release Date : 2007-09-18
✏Pages : 1160
✏ISBN : 9781420020526
✏Available Language : English, Spanish, And French

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✏Fennema s Food Chemistry Fourth Edition Book Summary : This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Postharvest Physiology Handling And Utilization Of Tropical And Subtropical Fruits And Vegetables Book PDF
✏Book Title : Postharvest Physiology Handling and Utilization of Tropical and Subtropical Fruits and Vegetables
✏Author : Er B. Pantastico
✏Publisher :
✏Release Date : 1975
✏Pages : 560
✏ISBN : WISC:89031103831
✏Available Language : English, Spanish, And French

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✏Postharvest Physiology Handling and Utilization of Tropical and Subtropical Fruits and Vegetables Book Summary : Postharvest physiology; Regulation of ripening and senescence; Harvest and handling; Physiological disorders and diseases; Distribution and utilization.

Postharvest Biochemistry Of Plant Food Materials In The Tropics Book PDF
✏Book Title : Postharvest Biochemistry of Plant Food Materials in the Tropics
✏Author : 瓜谷郁三
✏Publisher : International Specialized Book Service Incorporated
✏Release Date : 1994
✏Pages : 257
✏ISBN : UCSC:32106013340663
✏Available Language : English, Spanish, And French

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✏Postharvest Biochemistry of Plant Food Materials in the Tropics Book Summary : Allergenic proteins in rice; Isolation and properties of concanavalin a-like lectin in sword bean; Major proteins in seeds of several tropical legumes; Polyphenol oxidase in banana fruit and buds; Biochemical studies on microbial linamarase production; Polyphenols and tannins in selected tropical vegetables; Search for new natural antioxidants in select tropical plant; Comparative study of antidoxidative assays of plant materials; Occurrence and characteristics of stress melabolites in cassava; Alcohol fermentation from cassava and rejected banana; Biochemical basis for stress responses of harvested perishables in the tropics; Comparative morpho-anatomy and physiology of the banana and mango; Some biochemical changes in ethylene- and ethanol-treated banana; Biochemical study on taro corms with special reference to physiological disorders; Astringency and polyphenols in banana; Odor compounds produced in peel of mature-green banana fruit; Physiochemical propertiees and utilization of starches from tropical root crops; Evaluation of sweetpotato varieties for food uses in the tropics; Novel natural antioxidants for the utilization in food and biological systems.

Toxicology Research Projects Directory Book PDF
✏Book Title : Toxicology Research Projects Directory
✏Author :
✏Publisher :
✏Release Date : 1978
✏Pages :
✏ISBN : MINN:30000010582702
✏Available Language : English, Spanish, And French

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✏Toxicology Research Projects Directory Book Summary : An indexed directory of current research project abstracts in toxicology and related fields.

📒Fresh Cut Fruits And Vegetables ✍ Olusola Lamikanra

Fresh Cut Fruits And Vegetables Book PDF
✏Book Title : Fresh Cut Fruits and Vegetables
✏Author : Olusola Lamikanra
✏Publisher : CRC Press
✏Release Date : 2002-02-14
✏Pages : 480
✏ISBN : 9781420031874
✏Available Language : English, Spanish, And French

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✏Fresh Cut Fruits and Vegetables Book Summary : Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

📒Food Packaging ✍ Gordon L. Robertson

Food Packaging Book PDF
✏Book Title : Food Packaging
✏Author : Gordon L. Robertson
✏Publisher : CRC Press
✏Release Date : 2016-04-19
✏Pages : 733
✏ISBN : 9781439862421
✏Available Language : English, Spanish, And French

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✏Food Packaging Book Summary : Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Modified Atmosphere Packaging For Fresh Cut Fruits And Vegetables Book PDF
✏Book Title : Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables
✏Author : Aaron L. Brody
✏Publisher : John Wiley & Sons
✏Release Date : 2010-12-30
✏Pages : 352
✏ISBN : 9780470959107
✏Available Language : English, Spanish, And French

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✏Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables Book Summary : Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

📒Biochemistry Of Foods ✍ N.A.M. Eskin

Biochemistry Of Foods Book PDF
✏Book Title : Biochemistry of Foods
✏Author : N.A.M. Eskin
✏Publisher : Elsevier
✏Release Date : 2012-12-02
✏Pages : 252
✏ISBN : 9780323158961
✏Available Language : English, Spanish, And French

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✏Biochemistry of Foods Book Summary : Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

Agrindex Book PDF
✏Book Title : Agrindex
✏Author :
✏Publisher :
✏Release Date : 1995
✏Pages :
✏ISBN : CORNELL:31924068457781
✏Available Language : English, Spanish, And French

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✏Agrindex Book Summary :

Peterson S Annual Guides To Graduate Study Book PDF
✏Book Title : Peterson s Annual Guides to Graduate Study
✏Author :
✏Publisher :
✏Release Date : 1980
✏Pages :
✏ISBN : UOM:39015046869619
✏Available Language : English, Spanish, And French

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✏Peterson s Annual Guides to Graduate Study Book Summary :

Minimally Processed Refrigerated Fruits And Vegetables Book PDF
✏Book Title : Minimally Processed Refrigerated Fruits and Vegetables
✏Author : Fatih Yildiz
✏Publisher : Springer
✏Release Date : 2017-05-11
✏Pages : 774
✏ISBN : 9781493970186
✏Available Language : English, Spanish, And French

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✏Minimally Processed Refrigerated Fruits and Vegetables Book Summary : The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.

📒Managing Quality Of Fruit And Vegetables ✍ Umezuruike Linus Opara

Managing Quality Of Fruit And Vegetables Book PDF
✏Book Title : Managing Quality of Fruit and Vegetables
✏Author : Umezuruike Linus Opara
✏Publisher : Woodhead Publishing Limited
✏Release Date : 2018-08
✏Pages : 720
✏ISBN : 0081021208
✏Available Language : English, Spanish, And French

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✏Managing Quality of Fruit and Vegetables Book Summary : Managing Quality of Fruit and Vegetables covers the application of proven and novel industrial approaches to quality management of fresh produce that have become common practice among local and global fresh produce chains while also covering the latest postharvest technologies for maintaining quality and safety. In addition, it addresses the impacts of emerging global challenges, such as climate change, the role of fruit and vegetables on nutrition security, and the development of future postharvest technologies to maintain quality and safety. Both academics and post-graduate students studying fresh produce supply chains and industry professionals will find this book extremely useful. Split into three broad themes, the book brings to light the latest developments on the biochemical and physiological basis for the quality of fruit and vegetables, the industrial approaches to quality management of fruit and vegetables, and the latest advances in postharvest technologies for controlling and maintaining quality. Covers the biochemical and physiological basis for quality of fruit and vegetables Highlights industrial approaches to quality management of fruit and vegetables Provides information on advances in postharvest technologies for controlling and maintaining quality

Postharvest Physiology And Storage Of Tropical And Subtropical Fruits Book PDF
✏Book Title : Postharvest Physiology and Storage of Tropical and Subtropical Fruits
✏Author : S. K. Mitra
✏Publisher : C A B International
✏Release Date : 1997
✏Pages : 423
✏ISBN : WISC:89063170559
✏Available Language : English, Spanish, And French

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✏Postharvest Physiology and Storage of Tropical and Subtropical Fruits Book Summary : Tropical and subtropical fruits are becoming more important food items in countries where they are produced and also in an increasing number of importing countries in non-tropical zones. For many of the countries where they are grown these crops represent one of the primary ways of earning valuable foreign exchange. In the last few years, fruit production in most tropical and subtropical countries of the world has increased substantially, and most of the fruits grown in these regions now have established and growing markets in North America and Europe. The transport of tropical and subtropical fruits from areas of production to markets in temperate zones raises particular postharvest storage issues, while postharvest losses in the tropics themselves can be considerable. Whilst there are several texts addressing the postharvest needs of temperate fruits, there has not until now been a comprehensive volume dealing with tropical and subtropical fruits. This volume is the first book to deal with the postharvest storage, physiology and conservation of all of the economically important tropical and subtropical fruits. Contributors include leading research workers from throughout the world, including Europe, North, Central and South America, Australia, New Zealand, East and Southeast Asia and the Middle East. The resultant work represents a substantial contribution to this important and fast developing area. The book is essential reading for all horticultural researchers and students working with these crops and for growers, exporters and importers within the industries concerned with tropical and subtropical fruits.