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Item Details
Title: HANDLING AND PRESERVATION OF FRUITS AND VEGETABLES BY COMBINED METHODS FOR RURAL AREAS
TECHNICAL MANUAL
By: Gustavo V. Barbosa-Canovas, etc.
Format: Paperback

List price: £13.95


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 9251048614
ISBN 13: 9789251048610
Publisher: FOOD & AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)
Pub. date: 15 November, 2002
Series: FAO Agricultural Services Bulletin No. 149
Pages: 106
Synopsis: This manual is intended to serve as a guide to farmers and processors of fruits and vegetables in rural areas. It contains basic but valuable information on post-harvest handling and marketing operations and storage of fresh and processed products. It provides practical examples of preserving fruits and vegetables addressing a combination of factors, highlighting technology which, when combined, has a positive and synergistic effect in preventing biochemical and physicochemical reactions and microbial growth - the main causes of quality losses in fruits and vegetables. The suggested methodologies combine technologies such as mild heat treatment, water activity reduction, lowering of the pH and use of anti-microbial substances to realize the potential of minimally processed, high-moisture fruit products. These relatively new technologies have been successfully applied to several important tropical and non-tropical fruits in different countries of Latin America and are considered appropriate and recommended for use in other fruit-producing countries around the world.
Illustrations: col. ill., figs., tables
Publication: Italy
Imprint: Food & Agriculture Organization of the United Nations (FAO)
Returns: Returnable
Some other items by this author:
ADVANCES IN FRESH-CUT FRUITS AND VEGETABLES PROCESSING (HB)
CASE STUDIES IN FOOD ENGINEERING (HB)
CEREAL GRAINS (HB)
DEHYDRATION OF FOODS (HB)
EDIBLE FILMS AND COATINGS (HB)
ENGINEERING AND FOOD FOR THE 21ST CENTURY
ENGINEERING AND FOOD FOR THE 21ST CENTURY (HB)
FOOD DEHYDRATION (HB)
FOOD ENGINEERING 2000 (HB)
FOOD ENGINEERING LABORATORY MANUAL
FOOD ENGINEERING LABORATORY MANUAL (HB)
FOOD ENGINEERING: INTEGRATED APPROACHES (HB)
FOOD PLANT DESIGN
FOOD PLANT DESIGN (HB)
FOOD POWDERS (HB)
FOOD SCIENCE AND FOOD BIOTECHNOLOGY (HB)
FREEZING OF FRUITS AND VEGETABLES (PB)
FRUIT MANUFACTURING (HB)
FRUIT PRESERVATION (HB)
GLOBAL FOOD SECURITY AND WELLNESS (HB)
GLOBAL ISSUES IN FOOD SCIENCE AND TECHNOLOGY (HB)
HANDBOOK OF BAKING SCIENCE AND ENGINEERING (HB)
HIGH PRESSURE PROCESSING OF FOOD (HB)
INNOVATIONS IN FOOD PROCESSING (HB)
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING
INTRODUCTION TO FOOD PROCESS ENGINEERING (HB)
NONTHERMAL PRESERVATION OF FOODS (HB)
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD
NONTHERMAL PROCESSING TECHNOLOGIES FOR FOOD (HB)
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES
NOVEL FOOD PROCESSING TECHNOLOGIES (HB)
PRESERVATION OF FOODS WITH PULSED ELECTRIC FIELDS (HB)
PULSED ELECTRIC FIELDS IN FOOD PROCESSING
PULSED ELECTRIC FIELDS IN FOOD PROCESSING (HB)
STERILIZATION OF FOOD IN RETORT POUCHES (HB)
TRANSPORT PHENOMENA IN FOOD PROCESSING (HB)
TRENDS IN FOOD ENGINEERING
TRENDS IN FOOD ENGINEERING (HB)
ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (HB)
ULTRASOUND TECHNOLOGIES FOR FOOD AND BIOPROCESSING (PB)
UNIT OPERATIONS IN FOOD ENGINEERING
UNIT OPERATIONS IN FOOD ENGINEERING (HB)
UNIT OPERATIONS IN FOOD ENGINEERING (HB)
UNIT OPERATIONS IN FOOD ENGINEERING, SECOND EDITION
WATER ACTIVITY IN FOODS (HB)
WATER ACTIVITY IN FOODS (HB)

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