Storage, processing, and nutritional quality of fruits and vegetables /

• Salunkhe, D K.

• Fruit
• Vegetables
• Fruit -- Storage.
• Vegetables -- Storage.
• Fruit -- Preservation.
• Vegetables -- Preservation.

• CRC Press,

• 0878191259

• "This book originally appeared as articles in volume 4 issues 1, 2, and 4 and volume 5 issue 1 of CRC critical reviews in food technology.".

• Role of fats in human nutrition
• Food fundamentals
• Food preservation by moisture control fundamentals and applications
• Food engineering operations
• Minimally processed refrigerated fruits & vegetables
• Thermal food processing new technologies and quality issues
• Home preservation of fruit and vegetables
• Freezing preservation of foods
• Food acceptability
• Dairy science and technology
• microbiology of safe food
• Antioxidant nutrients in health and disease
• Food processing and nutrition
• Evaluation of certain food additives and contaminants forty first report of the Joint FAOWHO Expert Committee on Food Additives
• Principles of nutritional assessment
• Vitamin C in health and disease
• Plants diet and health the report of a British Nutrition Foundation Task Force
• Advances in sweeteners
• Managing risks of nitrates to humans and the environment
• New food product development from concept to marketplace
• Foodborne diseases
• Food processing technology principles and practice
• Separation methods
• Food the chemistry of its components
• Vitamin C its chemistry and biochemistry
• Gel electrophoresis of proteins a practical approach
• HPLC in food analysis
• Introduction to the chemical analysis of foods
• Analytical chemistry of foods
• HACCP food safety manual
• Essentials of human nutrition
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Food and drink good manufacturing practice a guide to its responsible management
• Recommended dietary allowances
• Essentials of human nutrition
• Principles and practices for the safe processing of foods
• Fox and Camerons food science nutrition & health
• Food industry briefing HACCP
• HACCP a practical aproach
• Shelf life evaluation of foods
• Food product development from concept to the marketplace
• Human nutrition
• McCance and Widdowsons the composition of foods
• science of food
• Human nutrition a health perspective
• Human nutrition and dietetics
• Sensory evaluation of food theory and practice
• Dietary reference values for food energy and nutrients for the United Kingdom
• Questionnaire design interviewing and attitude measurement