Articoli correlati a Fruit Preservation: Novel and Conventional Technologies
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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
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull'autore
Dalla quarta di copertina
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
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Fruit Preservation. Novel and Conventional Technologies.
Editore:
New York, Springer., 2018
ISBN 10: 1493933094
ISBN 13: 9781493933099
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Da: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germania
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xv, 532 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch. Codice articolo 8254EB
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Fruit Preservation: Novel and Conventional Technologies (Food Engineering Series)
Da: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 518 1st ed. 2018 edition NO-PA16APR2015-KAP. Codice articolo 26372728665
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Fruit Preservation: Novel and Conventional Technologies (Food Engineering Series)
Da: Majestic Books, Hounslow, Regno Unito
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Condizione: New. pp. 518. Codice articolo 373349510
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FRUIT PRESERVATION (HB 2018)
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
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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. Codice articolo ABBB-61805
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Fruit Preservation (Hb 2018)
Da: Basi6 International, Irving, TX, U.S.A.
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Codice articolo ABEOCT25-166754
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FRUIT PRESERVATION (HB 2018)
Da: SMASS Sellers, IRVING, TX, U.S.A.
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Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed. Codice articolo SNTA-61805
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Fruit Preservation (eng)
Print on DemandDa: Brook Bookstore On Demand, Napoli, NA, Italia
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Condizione: new. Questo è un articolo print on demand. Codice articolo 6157f37be5e83b2a8d16be027d5c2da0
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Fruit Preservation: Novel and Conventional Technologies (Food Engineering Series)
Da: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. pp. 518. Codice articolo 18372728659
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Fruit Preservation
Print on DemandDa: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. In-depth discussion of present and potential trends in fruit preservation technology Highlights the benefits of emerging technologies as compared to conventional technologiesIncludes consumer perspectives on fruit preservation from around t. Codice articolo 43951194
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Fruit Preservation
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 FruitsMicrowavesOhmic HeatingUV-C lightIrradiationHigh PressurePulsed Electric FieldsUltrasoundVacuum ImpregnationMembranesOzoneHurdle Technology Topics Associated with Fruit Preservation SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackaging Unit Operations for Fruit ProcessingCooling and FreezingDehydrationFrying 548 pp. Englisch. Codice articolo 9781493933099
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