Advances in fruit processing technologies /
editores Sueli Rodrigues y Fabiano Andre Narciso Fernandes
- 1a edición
- xvii, 454 páginas : ilustraciones, gráficas, diagramas, tablas, fotos
- Contemporary Food Engineering Series / edición Da-Wen Sun (CRC) .
- Contemporary Food Engineering Series / edición Da-Wen Sun .
Incluye bibliografías
1. Ultraviolet Light for Processing Fruits and Fruit Products / T. Koutchma and M. Orlowska -- 2. High-Pressure Processing / F. A. N. Fernandes -- 3. Ultrasound Applications in Fruit Processing / F. A. N. Fernandes and S. Rodrigues -- 4. Membrane Applications in Fruit Processing Technologies / S. DasGupta and B.Sarkar -- 5. High-Intensity Pulsed Electric Field Applications in Fruit Processing / I. Aguiló-Aguayo, P. Elez-Martínez, R. Soliva-Fortuny, and O. Martín-Belloso -- 6. Applications of Ozone in Fruit Processing / P. J. Cullen and B. K. Tiwari -- 7. Irradiation Applications in Fruit and Other Fresh Produce Processing / R. G. Moreira and E. M. Castell-Perez -- 8. Minimal Processing / E. de Oliveira Silva, M. do Socorro Rocha Bastos, N. Jair Wurlitz, Z. de Jesus Barros, and F. Mangan -- 9. Enzyme Maceration / S. Rodrigues -- 10. Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides / S. Rodrigues -- 11. Freeze Concentration Applications in Fruit Processing / M. Raventós, E. Hernández, and J.M. Auleda -- 12. Refrigeration and Cold Chain Effect on Fruit Shelf Life / J. M. C. da Costa and E. Clemente -- 13. Vacuum Frying of Fruits Applications in Fruit Processing / R. G. Moreira -- 14. Edible Coatings / H. M. C. de Azeredo -- 15. Thermal Treatment Effects in Fruit Juices / F. A. Miller and C. L.M. Silva -- 16. Effect of Fruit Processing on Product Aroma / N. Narain and J. de Jesus da Silveira Moreira -- 17. Sensory Evaluation in Fruit Product Development / D. dos Santos Garruti, H. Virginia de Vasconcelos Facundo, J. R. Lima, and A. Cardoso de Aquino -- Index
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, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.
978-1-138-19945-3
Frutos --Tecnología de procesamiento Frutos --Preservación de alimentos Fruits --Processing technology Fruits --Food preservation