000			03148nam a2200349 i 4500
005			20250918231811.0
008			131022s2012 iaua b 001 0 eng
020			_a9780813808949 (hbk.) _cRM764.47
020			_a0813808944 (hbk.)
039		9	_a201311060926 _bzabidah _y10-22-2013 _zmazarita
040			_aDLC _beng _erda _cDLC _dBTCTA _dYNK _dOCLCO _dYDXCP _dBWX _dOCLCQ _dOCLCF
090			_aTP370.H3647 2012
090			_aTP370 _b.H3647 2012
245	0	0	_aHandbook of fruits and fruit processing / _cedited by Nirmal K. Sinha ... [et al.].
250			_aSecond edition.
260			_aAmes, Iowa : _bWiley-Blackwell, _c2012.
300			_axii, 694 pages : _bill. ; _c28 cm.
504			_aIncludes bibliographical references and index.
520			_a'The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Second Edition, the editorial team has assembled over forty respected academicians and industry professionals from across the globe to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. Fruits are diverse and complex in production, storage, transport, packaging, processing and application. In a developed economy such as the United States approximately 60-70% fruits and vegetables are processed into various value added products and account for nearly a third of cash crop receipts and a fifth of agricultural exports. In emerging economies and markets there is an increasing emphasis on value added agriculture and realization about the nutritional aspects of fruits and vegetables. The second edition of the handbook on fruits and fruit processing further builds on the contents and quality of the first edition by incorporating contemporary and new scientific and technological developments that have occurred since its publication. The second edition improves, includes and expands the coverage of the subject matters to provide relevant developments in: horticultural biochemistry, microbiology (including HACCP, legal and safe microbial limits of fruit and fruit products entering world trade), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies (freezing, canning, aseptic processing, non-thermal technology, drying, etc.), and details on commodity processing including frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines'-- _cProvided by publisher.
650		0	_aFood industry and trade.
650		0	_aFruit _xProcessing.
700	1		_aSinha, Nirmal K., _eeditor of compilation.
700	1		_aSidhu, Jiwan S., _eeditor of compilation.
907			_a.b15752823 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP370.H3647 2012
914			_avtls003542783
990			_aza
991			_aFakulti Sains dan Teknologi
998			_at _b2013-09-10 _cm _da _feng _giau _y0 _z.b15752823
999			_c555453 _d555453