Advances in fruit processing technologies / editores Sueli Rodrigues y Fabiano Andre Narciso Fernandes

Contributor(s):

Material type:

TextSeries: Contemporary Food Engineering Series / edición Da-Wen SunBoca Raton, Florida : CRC Press, 2012Edition: 1a ediciónDescription: xvii, 454 páginas : ilustraciones, gráficas, diagramas, tablas, fotosContent type:

texto

Media type:

sin medio

Carrier type:

volumen

ISBN:

978-1-138-19945-3

Subject(s):

DDC classification:

20 664.8 A38 2012

LOC classification:

TP440 .A38 2012

Contents:

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

Scope and content: 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.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		664.8 A38 2012 (Browse shelf(Opens below))				Ej. 1	Available (Préstamo interno)			1102014440
	Libro	Ingenieria Agroindustrial		General		664.8 A38 2012 (Browse shelf(Opens below))				Ej. 2	Available (Préstamo interno)			1102014441

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.

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