Fruit Preservation

Novel and Conventional Technologies de

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Éditeur :

Springer


Collection :

Food Engineering Series

Paru le : 2018-11-05

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Description
Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.


To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.



Even though processing took center stage in this book, ample space was dedicated to other relevant andtimely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.

FEATURES:

Traditional and Novel Technologies to Process Fruits

MicrowavesOhmic HeatingUV-C lightIrradiationHigh PressurePulsed Electric FieldsUltrasoundVacuum ImpregnationMembranesOzoneHurdle Technology
Topics Associated with Fruit Preservation

SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackaging
Unit Operations for Fruit Processing

Cooling and FreezingDehydrationFrying
Pages
532 pages
Collection
Food Engineering Series
Parution
2018-11-05
Marque
Springer
EAN papier
9781493933099
EAN PDF
9781493933112

Informations sur l'ebook
Nombre pages copiables
5
Nombre pages imprimables
53
Taille du fichier
10711 Ko
Prix
158,99 €
EAN EPUB
9781493933112

Informations sur l'ebook
Nombre pages copiables
5
Nombre pages imprimables
53
Taille du fichier
21064 Ko
Prix
158,99 €