Principles And Practices Of Small And Medium Scale Fruit Juice Processing
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Principles And Practices Of Small And Medium Scale Fruit Juice Processing
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Author : Richard Pierce Bates
language : en
Publisher: Food & Agriculture Org.
Release Date : 2001
Principles And Practices Of Small And Medium Scale Fruit Juice Processing written by Richard Pierce Bates 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 2001 with Cooking categories.
While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.
Juice Processing
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Author : Victor Falguera
language : en
Publisher: CRC Press
Release Date : 2014-04-01
Juice Processing written by Victor Falguera and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-01 with Medical categories.
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry. The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices. Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today’s food-related concerns.
Fruit Juices
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Author : Gaurav Rajauria
language : en
Publisher: Academic Press
Release Date : 2017-11-24
Fruit Juices written by Gaurav Rajauria and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-24 with Technology & Engineering categories.
Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities. Presents fruit juice from extraction to shelf-life in a single resource volume Includes quantitative as well as qualitative insights Provides translatable information from one fruit to another
Juice Processing
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Author : Victor Falguera
language : en
Publisher: CRC Press
Release Date : 2014-04-01
Juice Processing written by Victor Falguera and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-01 with Medical categories.
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditio
Food Hygiene And Toxicology In Ready To Eat Foods
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Author : Parthena Kotzekidou
language : en
Publisher: Academic Press
Release Date : 2016-07-29
Food Hygiene And Toxicology In Ready To Eat Foods written by Parthena Kotzekidou and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-29 with Technology & Engineering categories.
Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more
Food Processing Technology
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Author : P J Fellows
language : en
Publisher: Woodhead Publishing
Release Date : 2016-10-04
Food Processing Technology written by P J Fellows and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-04 with Technology & Engineering categories.
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter
Small Scale Palm Oil Processing In Africa
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Author : Kwasi Poku
language : en
Publisher: Food & Agriculture Org.
Release Date : 2002
Small Scale Palm Oil Processing In Africa written by Kwasi Poku 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 2002 with Business & Economics categories.
This publication provides information on the processing of palm oil fruits for the extraction of palm oil and palm kernel oil by small-scale mills in Africa. It is hoped that this will help promote the improvement of yield and quality of palm oil production and contribute to the modernisation of small-scale palm oil factories in Africa.
Lemon Juice From Argentina And Mexico Invs 731 Ta 1105 1106 Preliminary
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Author :
language : en
Publisher: DIANE Publishing
Release Date :
Lemon Juice From Argentina And Mexico Invs 731 Ta 1105 1106 Preliminary written by and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Wholesale Markets
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Author : J. D. Tracey-White
language : en
Publisher: Food & Agriculture Org.
Release Date : 1991
Wholesale Markets written by J. D. Tracey-White 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 1991 with Business & Economics categories.
Wholesale marketing systems for fruit, vegetables and other fresh foodstuffs, such as livestock and fish, are often inadequate. They neither maximize benefits to producers, nor to consumers. This manual has been compiled to provide a systematic methodology based on the sequence of steps normally adopted in the development process. The manual should be of practical value, both to senior professionals and to technicians, in undertaking marketing and engineering surveys, in the preparation of feasibility studies and master plans, and in formulating proposals for the provision of physical facilities.
Innovative Technologies In Beverage Processing
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Author : Ingrid Aguilo-Aguayo
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-18
Innovative Technologies In Beverage Processing written by Ingrid Aguilo-Aguayo 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 2017-05-18 with Technology & Engineering categories.
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.