Andere Kunden interessierten sich auch für
![Fruit Preservation]( "Fruit Preservation")
Fruit Preservation161,99 €![The History and Preservation of Chemical Instrumentation]( "The History and Preservation of Chemical Instrumentation")
The History and Preservation of Chemical Instrumentation189,99 €![Quality of coconut water sold in the hinterland of Paraíba and Ceará]( "Quality of coconut water sold in the hinterland of Paraíba and Ceará")
Quality of coconut water sold in the hinterland of Paraíba and Ceará36,99 €![Food Materials Science]( "Food Materials Science")
Food Materials Science148,99 €![Food Materials Science]( "Food Materials Science")
Food Materials Science147,99 €![Traditional Durability Enhancing Preservation of Bamboo in Assam]( "Traditional Durability Enhancing Preservation of Bamboo in Assam")
Traditional Durability Enhancing Preservation of Bamboo in Assam44,99 €![Rheology of Fruit Jams]( "Rheology of Fruit Jams")
Rheology of Fruit Jams43,99 €
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 TechnologyTopics Associated with Fruit Preservation
SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackagingUnit Operations for Fruit Processing
Cooling and FreezingDehydrationFrying
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 TechnologyTopics Associated with Fruit Preservation
SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackagingUnit Operations for Fruit Processing
Cooling and FreezingDehydrationFrying