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|a 2017052230
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|a 1023575392
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|a 9781119098935
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|a (OCoLC)ebqac1008765024
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|z (OCoLC)1023575392
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|a DLC
|b eng
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|a GWRE
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1 |
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|a TP443
|b .H35 2018
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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)
|
| 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 |
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|a Online resource; title from digital title page (viewed on April 06, 2018)
|
| 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 |
|
7 |
|a Botanical chemistry.
|2 fast
|0 (OCoLC)fst00836819.
|
| 650 |
|
7 |
|a Vegetables
|x Composition.
|2 fast
|0 (OCoLC)fst01164791.
|
| 650 |
|
7 |
|a Vegetables
|x Processing.
|2 fast
|0 (OCoLC)fst01164844.
|
| 655 |
|
7 |
|a Handbooks and manuals.
|2 fast
|0 (OCoLC)fst01423877.
|
| 700 |
1 |
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|a Siddiq, Muhammad,
|d 1957-
|e editor.
|
| 700 |
1 |
|
|a Uebersax, Mark A.,
|e editor.
|
| 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.proquest.com/lib/ucb/detail.action?docID=5301752
|z Full Text (via ProQuest)
|
| 907 |
|
|
|a .b107089105
|b 07-03-19
|c 07-03-19
|
| 998 |
|
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|a web
|b - -
|c f
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|f eng
|g nju
|h 0
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|a Ebook Central Academic Complete
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| 956 |
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|b Ebook Central Academic Complete
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|p Can circulate
|a University of Colorado Boulder
|b Online
|c Online
|d Online
|e TP443 .H35 2018
|h Library of Congress classification
|i web
|n 1
|
