Advances In Preservation And Processing Technologies Of Fruits And Vegetables
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Advances In Preservation And Processing Technologies Of Fruits And Vegetables
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Author : S. Rajarathnam
language : en
Publisher: New India Publishing
Release Date : 2011-01-15
Advances In Preservation And Processing Technologies Of Fruits And Vegetables written by S. Rajarathnam and has been published by New India Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-15 with Technology & Engineering categories.
The book consists of 19 chapters 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
Advances In Preservation And Processing Technologies Of Fruits And Vegetables
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Author : Somasundaram Rajarathnam
language : en
Publisher:
Release Date : 2011
Advances In Preservation And Processing Technologies Of Fruits And Vegetables written by Somasundaram Rajarathnam and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food industry and trade categories.
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.
Progress In Food Preservation
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Author : Rajeev Bhat
language : en
Publisher: John Wiley & Sons
Release Date : 2012-03-05
Progress In Food Preservation written by Rajeev Bhat and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-05 with Technology & Engineering categories.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Food Processing And Preservation Technology
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2022-04-27
Food Processing And Preservation Technology written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-27 with Science categories.
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Advances In Preservation And Processing Technologies Of Fruits And Vegetables
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Author : S. Rajarathnam
language : en
Publisher:
Release Date : 2023-02-02
Advances In Preservation And Processing Technologies Of Fruits And Vegetables written by S. Rajarathnam and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-02 with categories.
Handbook Of Vegetable Preservation And Processing
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2003-09-12
Handbook Of Vegetable Preservation And Processing written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-12 with Technology & Engineering categories.
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Innovative Preservation Technology For The Fresh Fruit And Vegetables
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Author : Bernardo Pace
language : en
Publisher: MDPI
Release Date : 2021-08-17
Innovative Preservation Technology For The Fresh Fruit And Vegetables written by Bernardo Pace and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-17 with Technology & Engineering categories.
The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.
Minimally Processed Refrigerated Fruits Vegetables
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Author : R.C. Wiley
language : en
Publisher: Springer Science & Business Media
Release Date : 1994-04-30
Minimally Processed Refrigerated Fruits Vegetables written by R.C. Wiley and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-04-30 with Cooking categories.
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Fresh Cut Fruits And Vegetables
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: Academic Press
Release Date : 2019-11-10
Fresh Cut Fruits And Vegetables written by Mohammed Wasim Siddiqui and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-10 with Medical categories.
Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management
Advances In Fruit Processing Technologies
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Author : Sueli Rodrigues
language : en
Publisher: CRC Press
Release Date : 2012-05-18
Advances In Fruit Processing Technologies written by Sueli Rodrigues and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-18 with Technology & Engineering categories.
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.