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OverviewThis book answers the urgent need for an authoritative and informative volume exploring the significant influence of environmental issues on produce quality. It focuses on the most recent environmentally-friendly technologies, such as heat treatments and modified atmospheric packaging, developed to reduce spoilage and maintain the quality of produce. The book also includes related subjects such as the recent impact of fruits and vegetables on human health and the recent advances of genetic engineering in this field. Each of the book's 14chapters are written by individuals well qualified to review the progress being made in their areas of expertise. Each author is an eminent researcher who has the experience and necessary concern for the environment. Full Product DetailsAuthor: Shlomo Navarro , Shimshon Ben Yeoshua , Elizabeth A. Baldwin (USDA-ARS, Winter Haven, Florida, USA) , Ron PoratPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Dimensions: Width: 15.60cm , Height: 3.40cm , Length: 23.40cm Weight: 0.907kg ISBN: 9780849319112ISBN 10: 0849319110 Pages: 552 Publication Date: 26 May 2005 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Out of Print Availability: Out of stock  Table of ContentsReviews...answers the urgent need for an authoritative and informative volume concerning the important influence of environmental issues on produce quality. ...Its [15] chapters are written by individuals well qualified to review the progress being made in their areas of expertise. ...I am confident that any reader concerned with nontoxic preservation of food, and its effects on the quality of our life will find this book a significant contribution to the field. -From the Preface by Eric E. Conn, Professor Emeritus of Biochemistry, University of California, Davis, member of the United States Academy of Science. answers the urgent need for an authoritative and informative volume concerning the important influence of environmental issues on produce quality. Its [15] chapters are written by individuals well qualified to review the progress being made in their areas of expertise. I am confident that any reader concerned with nontoxic preservation of food, and its effects on the quality of our life will find this book a significant contribution to the field. -From the Preface by Eric E. Conn, Professor Emeritus of Biochemistry, University of California, Davis, member of the United States Academy of Science. Author InformationBen Yeoshua\, Shimshon Tab Content 6Author Website:Countries AvailableAll regions |
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