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indigoBooksmohammed wasim siddiqui

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Sensor-based Quality Assessment Systems For Fruits And Vegetables

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Sustainable Horticulture, Volume 1: Diversity, Production, And Crop Improvement

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Sustainable Horticulture, Volume 1: Diversity, Production, and Crop Improvements is part of a two-volume compendium that addresses the most important topics facing horticulture around the world today. Volume 1, on Diversity, Production, and Crop Improvement,…
Postharvest Disinfection Of Fruits And Vegetables

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Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages…
Innovative Packaging Of Fruits And Vegetables: Strategies For Safety And Quality Maintenance

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This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver…
Plant Food By-products: Industrial Relevance For Food Additives And Nutraceuticals

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This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant…
Preharvest Modulation Of Postharvest Fruit And Vegetable Quality

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Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth. Of the many factors responsible for overall quality of produce, about 70…
Minimally Processed Foods: Technologies for Safety, Quality, and Convenience

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The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the…
Plant Food By-products: Industrial Relevance For Food Additives And Nutraceuticals

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Postharvest Management of Horticultural Crops: Practices for Quality Preservation

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Plant Secondary Metabolites, Volume Three: Their Roles in Stress Eco-physiology

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