Traitement des légumes : science et technologie.

Processing vegetables: science and technology.

Auteurs : SMITH D. S., CASH J. N., NIP W. K., HUI Y. H.

Type de monographie : Ouvrage

Résumé

This book discusses how the vegetable industry utilizes mass production to process the large quantities of product demanded by consumers. Recent advances in vegetable processing include improved packaging systems, minimal processing technologies, and improved frozen food systems, along with greater use of automation, mechanical harvesting, and bulk handling of produce during continuous process operations. Chapter titles include: fundamentals in processing vegetables (principles and applications of vegetable processing; canning, drying and freeze-drying, and microbiology of vegetables); processing vegetable commodities (carrots, cucumber as a processed vegetable, cultivation and processing of edible mushrooms, onions, pepper processing, potatoes, snap beans, sweet corn, taro, and tomato products). Some of the articles will be abstracted in a future issue of the IIR Bulletin.

Détails

Titre original : Processing vegetables: science and technology.
Identifiant de la fiche : 1999-2638
Langues : Anglais
Édition : Technomic publishing company - États-unis/États-unis
Date d'édition : 1997
ISBN : 1566765072
Source : Source : 444 p. (15.5 x 23.5); fig.; phot.; tabl.; index; USD 99.95.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

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Indexation