Fruit Preservation Novel and Conventional Technologies /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Rosenthal, Amauri (Editor, http://id.loc.gov/vocabulary/relators/edt), Deliza, Rosires (Editor, http://id.loc.gov/vocabulary/relators/edt), Welti-Chanes, Jorge (Editor, http://id.loc.gov/vocabulary/relators/edt), Barbosa-Cánovas, Gustavo V. (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Series: Food Engineering Series,
• Subjects: Chemistry.; Chemistry/Food Science, general.

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects wh...

Table of Contents:

• Consumer Perception of Novel Technologies
• Safety Issues on Preservation of Fruits and Vegetables
• Health Aspects: Nutritional and Functional Qualities
• Post-harvest Technology: Minimal Processing of Fruits
• Thermal Processes Applied to Fruit Products
• Cooling and Freezing
• Thermal Drying of Food Materials
• Extrusion and Texturization of Fruits
• Toward Decision Aid Tools for Modified Atmosphere Packaging of Fruits
• Vacuum Frying of Foods
• Power Ultrasound Application to Fruit Products
• Vacuum Impregnation Applied to Fruit Preservation and Design of Functional Fruits
• High Pressure Processing of Fruit Products
• Safety and Quality of Irradiated Fruits and Vegetables
• Microwave Processing
• Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
• UV Light for Fruits and Fruit Products
• Ozone Antimicrobial Effects on Fruits and Fruit Juices
• Membrane Technologies for Fruit Juice Processing
• The Hurdle Concept in Fruit Processing. .