Fruit And Vegetable Processing
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Fruit And Vegetable Processing
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Author : Wim Jongen
language : en
Publisher: Elsevier
Release Date : 2002-08-13
Fruit And Vegetable Processing written by Wim Jongen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-13 with Technology & Engineering categories.
Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. - Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products - Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers - Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology
Processing Of Fruits And Vegetables
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Author : Khursheed Alam Khan
language : en
Publisher: CRC Press
Release Date : 2019-05-13
Processing Of Fruits And Vegetables written by Khursheed Alam Khan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-13 with Technology & Engineering categories.
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
Advances In Fresh Cut Fruits And Vegetables Processing
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Author : Olga Martin-Belloso
language : en
Publisher: CRC Press
Release Date : 2010-10-21
Advances In Fresh Cut Fruits And Vegetables Processing written by Olga Martin-Belloso and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-21 with Technology & Engineering categories.
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
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.
Handbook Of Vegetables And Vegetable Processing
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Author : Muhammad Siddiq
language : en
Publisher: John Wiley & Sons
Release Date : 2018-02-23
Handbook Of Vegetables And Vegetable Processing written by Muhammad Siddiq 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 2018-02-23 with Technology & Engineering categories.
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Quality Control In Fruit And Vegetable Processing
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Author : P. W. Board
language : en
Publisher: Food & Agriculture Org.
Release Date : 1988-01-01
Quality Control In Fruit And Vegetable Processing written by P. W. Board and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-01 with Technology & Engineering categories.
Handleiding voor kwaliteitsbewaking bij de conservering van groenten en vruchten op de volgende procesonderdelen: inblikken, dehydratatie, invriezen, zuren, sirooptoevoeging, kristallisering en chemische bewaring
Fruit And Vegetable Processing
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Author : United Nations Development Fund for Women
language : en
Publisher:
Release Date : 1993
Fruit And Vegetable Processing written by United Nations Development Fund for Women and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Developing countries categories.
Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the range of methods and equipment available for preserving products.
Technological Interventions In The Processing Of Fruits And Vegetables
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Author : Rachna Sehrawat
language : en
Publisher: CRC Press
Release Date : 2018-04-17
Technological Interventions In The Processing Of Fruits And Vegetables written by Rachna Sehrawat and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-17 with Technology & Engineering categories.
Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods. There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns. This volume offers a wealth of information on today’s technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.
Enzymes In Fruit And Vegetable Processing
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Author : Alev Bayindirli
language : en
Publisher: CRC Press
Release Date : 2010-05-06
Enzymes In Fruit And Vegetable Processing written by Alev Bayindirli and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-06 with Technology & Engineering categories.
The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one. With contributions from more than 25 contributors who are experts in their respective fields, Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications focuses on the most promising international research developments and their current and potential industrial applications. This book is devoted to enzymes in fruit and vegetable processing: from chemistry to engineering aspects. It discusses the effect of enzymatic reactions on color, flavor, and texture; enzyme-assisted production of value-added products from fruit and vegetable processing; the effects of non-thermal technologies on fruit and vegetable enzymes; biosensors for fruit and vegetable processing; and future trends for the industrial use of enzymes. This complete reference discusses the latest enzyme-assisted technologies and potential applications of cutting-edge approaches to help fruit and vegetable processors remain competitive in a fast-paced global market. It is also valuable for graduate students and novice researchers who will undoubtedly play an important role in future research of enzymes in fruit and vegetable processing.
High Pressure Processing Of Fruit And Vegetable Products
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Author : Milan Houška
language : en
Publisher: CRC Press
Release Date : 2017-10-24
High Pressure Processing Of Fruit And Vegetable Products written by Milan Houška and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-24 with Technology & Engineering categories.
High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.