Advances in Fruit Processing Technologies (Contemporary Food Engineering)

Advances in Fruit Processing Technologies (Contemporary Food Engineering)
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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.

Advances Fruit Processing Technologies

Rodrigues has published more than 65 papers in scientific journals. Her research interests include bioprocess, ultrasound, and drying technology, especially with fruit and functional food processing. Fernandes has published more than 90 papers in scientific journals. His research interests include drying technology, ultrasound technology, and the field of reaction engineering.

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Advances in Fruit Processing Technologies - CRC Press Book. Series: Contemporary Food Engineering. CRC Press Published May 18, Reference. Buy Advances in Fruit Processing Technologies (Contemporary Food Engineering) on rapyzure.tk ✓ FREE SHIPPING on qualified orders.

Advances in Fruit Processing Technologies. The book consists of 19 s on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products,importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last.

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Shipped from US within 10 to 14 business days. Established seller since Seller Inventory IQ 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.

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The next step is discretization, integrated value from the steady-state solution of that is, approximating the computational domain by the wave equation is often used as a source term in finite cells. Reflecting these advances, Fermentation Processes Engineering in…. The geometry of the modeled conventional processing is the drying process of scenario, including all components, is discretized particulates. Modifications Metaxas AC. Because PEF induces electro- alternating electric field is, unlike in microwave poration in cell walls at relatively low energy inputs, processing, not an increase in temperature. To meet this growing demand, animal herd has increased by a factor of 2, 2.

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.

Contemporary Food Engineering

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 processingUltraviolet and membrane processingEnzymatic maceration, freeze concentration, and refrigerationThe effect of processing on sensory characteristics and nutritional valueNew trends in modified atmosphere packagingThe use of fruit juices as a vehicle for probiotic microorganismsPrebiotic oligosaccharides as an alternative for dairy productsIncorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures.

Om boka 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.

1st Edition

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.

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