Ess.of Nutrition & Diet Therapy I.M.

Medical Books

Y.H., Hui

Allied Health Professions

Jones and Bartlett Publishers, Inc.

<p>College of Southern Idaho, Twin Falls. [The Jones and Bartlett Series in Health Sciences&gt; Programmed textbook for nursing and allied health occupation students. Covers the 1994 labeling laws, the 1994 Food Guide Pyramid, and the 1995 Dietary Supplement Act. Softcover.</p>

Nutrition and Diet Therapy: Self-Instructional Modules

Health, Fitness & Dieting

Peggy S. Stanfield

Diets & Weight Loss

Jones & Bartlett Pub

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features:  Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

Handbook of Vegetables and Vegetable Processing

Engineering & Transportation

Nirmal K. Sinha

E. Özgül Evranuz

Muhammad Siddiq

Jasim Ahmed

Engineering

Wiley/Blackwell

Meat Science and Applications

Marcel Dekker Ltd

Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

Handbook of Vegetable Preservation and Processing

Science & Math

Agricultural Sciences

CRC Press, Inc.

<p>Investigating one of the most common hazards to the nation's food supply, Volume 1 presents the work of over 25 leading authorities on bacterial pathogens covers the classification, characteristics, pathogenicity, detection, and isolation of the major bacterial pathogens details current procedures for investigating foodborne disease outbreaks outlines the objectives of a foodborne surveillance system discusses the importance of indicator organisms in detecting contaminated foods and more!</p>

Foodborne Disease Handbook: Diseases Caused by Bacteria, Vol. 1

J. Richard Gorham

Marcel Dekker

Handbook of Food Science, Technology, And Engineering (Food Science and Technology)

Reference

CRC Pr I Llc

Handbook of Fermented Meat and Poultry

Iciar Astiasaran

Joseph Sebranek

Regine Talon

Introduction to the Health Professions

Nanna Cross

Jones& Bartlett Learning

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Books by Y.H., Hui