Fruit and Vegetable Processing: Improving Quality: Woodhead Publishing Series in Food Science, Technology and Nutrition
Editat de Wim Jongenen Limba Engleză Hardback – 12 aug 2002
- Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products
- Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers
- Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology
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Specificații
ISBN-13: 9781855735484
ISBN-10: 1855735482
Pagini: 408
Dimensiuni: 156 x 234 x 35 mm
Greutate: 0.73 kg
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN-10: 1855735482
Pagini: 408
Dimensiuni: 156 x 234 x 35 mm
Greutate: 0.73 kg
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition
Cuprins
Part 1 Fruit, vegetables and health: Health benefits of increased fruit and vegetable consumption; Antioxidants in fruits, berries and vegetables; Improving the nutritional quality of processed fruits and vegetables: The case of tomatoes. Part 2 Managing safety and quality in the supply chain: Modelling fruit and vegetable production: The case of tomatoes; HACCP systems for fruit and vegetable cultivation; Maintaining the post-harvest quality of fresh fruits and vegetables; Measuring fresh fruit and vegetable quality: Advanced optical method; Applying advanced instrumental methods: Mealiness in fruit; Maximising the quality of thermally processed fruits and vegetables; Safety of cooked chilled foods containing vegetables. Part 3 New technologies to maximise quality: Measuring and improving the natural resistance of fruit; Improving the shelf-life of vegetables by genetic modification; Minimal processing of fresh fruits and vegetables; New modified atmosphere packaging (MAP) techniques for fresh prepared fruit and vegetables; Edible coatings for fruits; High pressure processing of fruit and vegetables; Use of vacuum technology to improve processed fruit and vegetables.
Recenzii
"…a valuable addition to a library of food science and technology or horticultural science." --Food Australia
"…an excellent book and should be owned by every supermarket chain’s technical staff as well as every fruit or vegetable grower, producer or processor." --Advances in Food Sciences
"…an excellent overview of modern fruit and vegetable processing." --Food and Beverage Reporter
"…an excellent book and should be owned by every supermarket chain’s technical staff as well as every fruit or vegetable grower, producer or processor." --Advances in Food Sciences
"…an excellent overview of modern fruit and vegetable processing." --Food and Beverage Reporter