ejaz shaghef (15 risultati)

Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Condizione: New.

Condizione: New. pp. 492 1st edition NO-PA16APR2015-KAP.

Condizione: New. pp. 492.

Condizione: New. pp. 492.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. Dr. Sajid Ali, (PhD) is an Assistant Professor in the Department of Horticulture, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan. Dr. Ali acquired BSc (Honors) Agriculture with Major Horticulture f.

Condizione: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fruits and vegetables, commonly termed as 'fresh produce' are an important component of the human diet, as these provide various beneficial and essential health-related compounds. Nevertheless, fresh produce is susceptible to postharvest deterioration and decay along with loss of certain nutrients due to innapropriate storage conditions and lack of standard postharvest technologies. In addition, the short shelf life is considered another major constraint that must be extended after harvest to ensure a wider availability window of the fresh produce for consumers. From this perspective, the use of postharvest approaches is considered imperative to reduce the deterioration of harvested fresh produce in order to extend their storage and shelf life potential on a sustainable basis. Sustainable Postharvest Technologies for Fruits and Vegetables covers various aspects of postharvest technologies with major developments over the recent past and provides a way forward for the future.The sustainable use of various technologies and elicitors could be adapted from farm to fork in order to conserve the eating quality of fresh produce. Therefore, this book covers various sustainable postharvest treatments and technologies that could be considered highly effective for the delay of postharvest senescence and deterioration. Among the various technologies, the use of preharvest treatments, controlled atmosphere, dynamic control atmosphere, modified atmosphere and hypobaric conditions has tremendous potential for the fresh fruits and vegetables industry. In the same way, cold plasma, pulsed light, ultraviolet light, ultrasound technology, nanoemulsions, nano-packaging, electrolyzed water, high pressure processing, ozone gas, irradiations, edible coatings, vacuum packaging and active packaging with slow releasing compounds along with nanotechnology are highly practicable and possesses tremendous potential to be used in the maintenance of overall eating quality and storage life extension of the fresh produce.Key Features:Overviews the major factors affecting postharvest physiology and shelf life potential of fresh produce.Focuses on major sustainable technologies having the potential to maintain postharvest quality and extend shelf life of fruits and vegetables.Describes practical and recent advances of various approaches indispensable for the maintenance of overall eating quality and food safety attainment for fresh produce on a sustainable basis.Covers how quality maintenance and shelf life rely on preharvest practices, nonthermal treatments, storage atmospheres, packaging materials, active packaging, edible packaging, coating application techniques, nanotechnology and ecofriendly plant extracts and natural antagonists. 492 pp. Englisch.

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fruits and vegetables, commonly termed as 'fresh produce' are an important component of the human diet, as these provide various beneficial and essential health-related compounds. Nevertheless, fresh produce is susceptible to postharvest deterioration and decay along with loss of certain nutrients due to innapropriate storage conditions and lack of standard postharvest technologies. In addition, the short shelf life is considered another major constraint that must be extended after harvest to ensure a wider availability window of the fresh produce for consumers. From this perspective, the use of postharvest approaches is considered imperative to reduce the deterioration of harvested fresh produce in order to extend their storage and shelf life potential on a sustainable basis. Sustainable Postharvest Technologies for Fruits and Vegetables covers various aspects of postharvest technologies with major developments over the recent past and provides a way forward for the future.The sustainable use of various technologies and elicitors could be adapted from farm to fork in order to conserve the eating quality of fresh produce. Therefore, this book covers various sustainable postharvest treatments and technologies that could be considered highly effective for the delay of postharvest senescence and deterioration. Among the various technologies, the use of preharvest treatments, controlled atmosphere, dynamic control atmosphere, modified atmosphere and hypobaric conditions has tremendous potential for the fresh fruits and vegetables industry. In the same way, cold plasma, pulsed light, ultraviolet light, ultrasound technology, nanoemulsions, nano-packaging, electrolyzed water, high pressure processing, ozone gas, irradiations, edible coatings, vacuum packaging and active packaging with slow releasing compounds along with nanotechnology are highly practicable and possesses tremendous potential to be used in the maintenance of overall eating quality and storage life extension of the fresh produce.Key Features:Overviews the major factors affecting postharvest physiology and shelf life potential of fresh produce.Focuses on major sustainable technologies having the potential to maintain postharvest quality and extend shelf life of fruits and vegetables.Describes practical and recent advances of various approaches indispensable for the maintenance of overall eating quality and food safety attainment for fresh produce on a sustainable basis.Covers how quality maintenance and shelf life rely on preharvest practices, nonthermal treatments, storage atmospheres, packaging materials, active packaging, edible packaging, coating application techniques, nanotechnology and ecofriendly plant extracts and natural antagonists.