Fruit Preservation
By:Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas
Published on 2018-08-23 by Springer
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 and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying
This Book was ranked at 31 by Google Books for keyword fruit.
Book ID of Fruit Preservation's Books is f1cYswEACAAJ, Book which was written byAmauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovashave ETAG "reEukqZWXBA"
Book which was published by Springer since 2018-08-23 have ISBNs, ISBN 13 Code is 9781493933099 and ISBN 10 Code is 1493933094
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