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080224s2004 nyu eng |
| 020 |
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|a 0824743016
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| 020 |
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|a 9780824743017
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| 090 |
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|a TP443
|b .H34 2004
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| 245 |
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|a Handbook of vegetable preservation and processing
|c edited by Y. H. Hui ... [et al.]
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| 260 |
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|a New York :
|b Marcel Dekker ,
|c c2004
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| 300 |
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|a xi, 739 p. :
|b ill. ;
|c 26 cm.
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| 440 |
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|a Food science and technology
|v 130
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Vegetables: Types and Biology -- 2. Nutritional Value of Vegetables -- 3. Postharvest Preservation and Storage -- 4. Canning principles -- 5. Canned Chinese bamboo shoots, water chestnuts, mushrooms, and imitation vegetarian products -- 6. Canned tomatoes: production and storage -- 7. Canned vegetables: product descriptions -- 8. Canned corn: standard and grade -- 9. Fermentation: principles and microorganisms -- 10. Leaf mustard pickles and derived products -- 11. Jalapeno pepper preservation by fermentation or pickling -- 12. Kimchi -- 13. Sauerkraut -- 14. Pickle manufacturing in the United States: quality assurance and establishment inspection -- 15. Fermented soy products: tempeh, nattos, miso, and soy sauce -- 16. Frozen vegetables: product descriptions -- 17. Quality control in frozen vegetables -- 18. Frozen tomatoes -- 19. Frozen French fried potatoes and quality assurance -- 20. Frozen peas: standard and grade -- 21. Dehydrated vegetables: principles and systems -- 22. Dehydrated Oriental mushrooms, leafy vegetables, and food preparation herbs and condiments -- 23. Dehydrated tomatoes -- 24. Minimal thermal processing: cook-Chill and sous vide technology -- 25. Salads and cold soups -- 26. Science and technology of tofu making -- 27. Vegetables as food ingredients, including nutraceutical -- 28. Vegetable and plant parts as legal dietary supplements -- 29. Safety of vegetables and vegetable products -- 30. Critical factors in the manufacture of acidified vegetables and vegetable products -- 31. New technology, vegetable processing, and microbial inactivation -- App. A U.S. Standards for Grades of Canned Whole Kernal (Whole Grain) Corn: 7 CFR 52.881.891 -- App. B FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170 577 -- App. C Approximate pH of Vegetables and Vegetable Products -- App. D Pathogens: Vegetables and Vegetable Products -- App. E Reference Tables for Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Systems (CAS) -- App. F FDA Food Defect Action Levels for Vegetables and Vegetable Products -- App. G FDA Action Levels for Poisonous or Deleterious Substances in Vegetables and Vegetable Products -- App. H FDA Macroanalytical Methods for Vegetables and Vegetable Products -- App. I Safety of Vegetable Juices -- App. J Vegetables, Vegetable Products, and Disease Outbreaks
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| 650 |
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|a Vegetables
|x Processing
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| 700 |
1 |
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|a Hui, Y. H. [
|q (Yiu H.)] ,
|e author
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| 999 |
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|a 1000116466
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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