Wentworth
Institute of Technology
Fruit Preservation Novel and Conventional Technologies /
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 wh...
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | , , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2018.
|
| Series: | Food engineering series.
|
| Subjects: | |
| Online Access: |
Full text (Wentworth users only) |
Table of Contents:
- Consumer Perception of Novel Technologies
- Safety Issues on Preservation of Fruits and Vegetables
- Health Aspects: Nutritional and Functional Qualities
- Post-harvest Technology: Minimal Processing of Fruits
- Thermal Processes Applied to Fruit Products
- Cooling and Freezing
- Thermal Drying of Food Materials
- Extrusion and Texturization of Fruits
- Toward Decision Aid Tools for Modified Atmosphere Packaging of Fruits
- Vacuum Frying of Foods
- Power Ultrasound Application to Fruit Products
- Vacuum Impregnation Applied to Fruit Preservation and Design of Functional Fruits
- High Pressure Processing of Fruit Products
- Safety and Quality of Irradiated Fruits and Vegetables
- Microwave Processing
- Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
- UV Light for Fruits and Fruit Products
- Ozone Antimicrobial Effects on Fruits and Fruit Juices
- Membrane Technologies for Fruit Juice Processing
- The Hurdle Concept in Fruit Processing. .