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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
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 is based on selected papers from keynote and symposium
sessions given at the 16th International Union of Food Science and
Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil
August, 2012. The theme of the Congress was the challenges faced by
food science in both the developed and developing regions of the
world. The symposia featured prominent world-renowned keynote and
plenary speakers, young researchers, and the technical sessions
covered the whole spectrum of basic and applied food science and
technology, including consumer issues and education, diets and
health, ethnic foods, and R&D.
This book is based on selected papers from keynote and symposium
sessions given at the 16th International Union of Food Science and
Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil
August, 2012. The theme of the Congress was the challenges faced by
food science in both the developed and developing regions of the
world. The symposia featured prominent world-renowned keynote and
plenary speakers, young researchers, and the technical sessions
covered the whole spectrum of basic and applied food science and
technology, including consumer issues and education, diets and
health, ethnic foods, and R&D.
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