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20240329122006.0 |
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|a 1023575392
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|a 9781119098935
|q (electronic book)
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|q (electronic book)
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|q (electronic book)
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|q (electronic book)
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|q (electronic book)
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|z 9781119098928
|q (hardcover)
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1 |
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|a AU@
|b 000065433011
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|a (OCoLC)1008765024
|z (OCoLC)1023575392
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|a pcc
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| 050 |
1 |
4 |
|a TP443
|b .H35 2018
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| 072 |
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7 |
|a TEC
|x 012000
|2 bisacsh
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| 082 |
0 |
0 |
|a 664/.8
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Handbook of vegetables and vegetable processing /
|c edited by Muhammad Siddiq, Dr. Mark A. Uebersax.
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| 250 |
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|a Second edition.
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| 264 |
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1 |
|a Hoboken, NJ :
|b John Wiley & Sons,
|c 2018.
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| 300 |
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|a 1 online resource (2 volumes)
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a Intro; Volume 1; Title Page; Copyright Page; Contents; List of Contributors; Preface; Chapter 1 Biology and Classification of Vegetables; Introduction; Biology and Classification of Vegetables; Vegetable Tissues and Organs; Dermal Tissues; Ground Tissues; Conducting Tissues; Classification of Vegetables; Leafy Vegetables; Root Vegetables; True Roots; Modified Stems; Fruit Vegetables; Other Vegetables; Ecological Adaptation of Vegetables; Temperature; Light; Taxonomy of Vegetables; Writing Nomenclature; Acknowledgments; References.
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| 505 |
8 |
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|a Chapter 2 Biochemistry of Vegetables: Major Classes of Primary Metabolites (Carbohydrates, Amino Acids, Vitamins, Organic Acids, and Fatty Acids)Introduction; Carbohydrates; Amino Acids; Vitamin B Complex; Organic Acids and Vitamin C; Fatty Acids; Factors Affecting Nutritional Compounds; Summary; References; Chapter 3 Biochemistry of Vegetables: Secondary Metabolites in Vegetables â#x80;#x94;Terpenoids, Phenolics, Alkaloids, and Sulfur-Containing Compounds; Introduction; Terpenoids; Carotenoids; Tocopherols and Tocotrienols; Quinones; Phytosterols; Sapogenines; Essential Oils (EOs).
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| 505 |
8 |
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|a Phenolic CompoundsPhenolic Acids; Flavonoids; Coumarins; Lignans; Lignins; Tannins; Alkaloids; Sulfur-Containing Compounds; Glucosinolates; Alkyl Cysteine Sulfoxides; Diallyl Sulfides (DAS); Dithiolethiones; Antioxidants; Conclusion; References; Chapter 4 Application of Genetic Engineering in Vegetable Crops; Introduction; Genetic Engineering; Abiotic Stress Tolerance Improvement; Drought Resistance; Salinity Resistance; Cold Resistance; Insect Resistance; Prerequisite for Transgenic Technologies; Current Status of Transgenic Technologies; End-Product Quality Improvement.
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| 505 |
8 |
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|a Nutritional QualityProcessing Quality and Functional Foods; Sensory Quality; Parthenocarpic Attributes; Food Safety; Food Applications; Biofarming; Enzymes and Plant-Based Antibodies; Edible Vaccines; Future Research Needs; References; Chapter 5 Good Agricultural Practices and Good Manufacturing Practices for Vegetable Production; Introduction; The Evolution of Produce Safety; The Produce Safety Continuum; Good Agricultural Practices; Good Manufacturing Practices; HACCP; Record Keeping; Worker Health, Hygiene, and Training; Soil Amendments and Manure; Production Water; Water Sources.
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| 505 |
8 |
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|a Method of ApplicationTiming of Application; Preventing Backflow; Wildlife; Postharvest Water; Water Disinfection; Infiltration; Cleaning and Sanitation; Pest Control in Packinghouses; Preventing Entry; Eliminating Shelter; Eliminating Food Sources; Eradication; Traceability and Recall; Mock Recall; Crisis Management; Third-Party Audits; Food Safety Everyday; Acknowledgments; References; Chapter 6 Flavor and Sensory Characteristics of Vegetables; Introduction; Biogenesis of Flavors in Vegetables; Flavors and Sensory Characteristics of Vegetables; Leafy and Leafstalk Vegetables.
|
| 588 |
0 |
|
|a Online resource; title from digital title page (viewed on April 06, 2018).
|
| 590 |
|
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 650 |
|
0 |
|a Vegetables
|x Processing
|v Handbooks, manuals, etc.
|
| 650 |
|
0 |
|a Vegetables
|x Composition
|v Handbooks, manuals, etc.
|
| 650 |
|
0 |
|a Botanical chemistry
|v Handbooks, manuals, etc.
|
| 650 |
|
6 |
|a Légumes
|x Traitement
|v Guides, manuels, etc.
|
| 650 |
|
6 |
|a Légumes
|x Composition
|v Guides, manuels, etc.
|
| 650 |
|
6 |
|a Chimie végétale
|v Guides, manuels, etc.
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Botanical chemistry
|2 fast
|
| 650 |
|
7 |
|a Vegetables
|x Composition
|2 fast
|
| 650 |
|
7 |
|a Vegetables
|x Processing
|2 fast
|
| 655 |
|
7 |
|a handbooks.
|2 aat
|
| 655 |
|
7 |
|a Handbooks and manuals
|2 fast
|
| 655 |
|
7 |
|a Handbooks and manuals.
|2 lcgft
|
| 655 |
|
7 |
|a Guides et manuels.
|2 rvmgf
|
| 700 |
1 |
|
|a Siddiq, Muhammad,
|d 1957-
|e editor.
|
| 700 |
1 |
|
|a Uebersax, Mark A.,
|e editor.
|
| 758 |
|
|
|i has work:
|a Handbook of vegetables and vegetable processing (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFtB7WXR8KWc3XQqjXjWcP
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|t Handbook of vegetables and vegetable processing.
|b Second edition.
|d Hoboken, NJ : John Wiley & Sons, 2018
|z 9781119098928
|w (DLC) 2017042811
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5301752
|z Texto completo
|
| 938 |
|
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|b EBLB
|n EBL5301752
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| 938 |
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|a EBSCOhost
|b EBSC
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