Fruit and Vegetable Processing : Improving Quality (Record no. 4194)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03068nam a2200289Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 00IHBT |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140908102145.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 130910s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1855735482 |
| 041 ## - LANGUAGE CODE | |
| Language code of original | ENG |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 581.464 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Jongen, W. M. F. [Ed.] |
| 9 (RLIN) | 9481 |
| 245 ## - TITLE STATEMENT | |
| Title | Fruit and Vegetable Processing : Improving Quality |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Boca Raton |
| Name of publisher, distributor, etc. | CRC Press |
| Date of publication, distribution, etc. | 2002 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvi, 388 p. : ill. ; 24 cm |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE | |
| Title | Woodhead Publishing in Food Science and Technology |
| 9 (RLIN) | 8592 |
| 500 ## - GENERAL NOTE | |
| General note | Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Fruit--Processing. |
| 9 (RLIN) | 7732 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Canning & Preserving |
| 9 (RLIN) | 6459 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Vegetables--Processing |
| 9 (RLIN) | 7733 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Health |
| 9 (RLIN) | 4082 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Post-harvest |
| 9 (RLIN) | 9482 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | HACCP |
| 9 (RLIN) | 9483 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Antioxidants |
| 9 (RLIN) | 6894 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://www.loc.gov/catdir/enhancements/fy0646/2002073338-d.html |
| Link text | Publisher description |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4194 |
| Link text | http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4194 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | BOOK |
| Source of classification or shelving scheme | |
| Price effective from | Permanent Location | Date last seen | Not for loan | Date acquired | Source of classification or shelving scheme | Koha item type | Lost status | Cost, normal purchase price | Withdrawn status | Source of acquisition | Date checked out | Total Checkouts | Damaged status | Barcode | Current Location | Full call number |
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| 2013-12-18 | CSIR-Institute of Himalayan Bioresource Technology | 2021-04-19 | 2013-12-18 | BOOK | 1995.00 | New Scientific Book, Jodhpur, Bill No. 501/07 : dated 10-08-2007 (30792.00) | 2021-04-01 | 1 | 4198 | CSIR-Institute of Himalayan Bioresource Technology | 581.464 FRU |