Advances in fruit processing technologies

✍ Scribed by Sueli Rodrigues

• Publisher: CRC Press
• Year: 2012
• Tongue: English
• Leaves: 458
• Series: Contemporary food engineering
• Category: Library

✦ Synopsis

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irra. Read more... Content: Front Cover; Contents; Series Preface; Series Editor; Preface; Editors; Contributors; Chapter 1 -- Ultraviolet Light for Processing Fruits and Fruit Products; Chapter 2 -- High-Pressure Processing; Chapter 3 -- Ultrasound Applications in Fruit Processing; Chapter 4 -- Membrane Applications in Fruit Processing Technologies; Chapter 5 -- High-Intensity Pulsed Electric Field Applications in Fruit Processing; Chapter 6 -- Applications of Ozone in Fruit Processing; Chapter 7 -- Irradiation Applications in Fruit and Other Fresh Produce Processing; Chapter 8 -- Minimal Processing: Fruits and Vegetables. Chapter 9 -- Enzyme MacerationChapter 10 -- Fruit and Fruit Juices as Vehicles for Probiotic Microorganisms and Prebiotic Oligosaccharides: Advances and Perspectives; Chapter 11 -- Freeze Concentration Applications in Fruit Processing; Chapter 12 -- Refrigeration and Cold Chain Effect on Fruit Shelf Life; Chapter 13 -- Vacuum Frying of Fruits Applications in Fruit Processing; Chapter 14 -- Edible Coatings; Chapter 15 -- Thermal Treatment Effects in Fruit Juices; Chapter 16 -- Effect of Fruit Processing on Product Aroma; Chapter 17 -- Sensory Evaluation in Fruit Product Development; Back Cover. Abstract: One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irra