[ FreeCourseWeb.com ] Advances in Fruit Processing Technologies (Contemporary Food Engineering)
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English | 472 pages | CRC Press; 1 edition (May 18, 2012) | 1439851522 | PDF | 53.49 Mb
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
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