Titre : | Fruit preservation : novel and conventional technologies | Type de document : | texte imprimé | Auteurs : | Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique | Editeur : | NEW YORK : Springer Science+Business Media, LLC | Année de publication : | 2018 | Collection : | Food engineering series | Importance : | 1 vol. (XV-532 p.) | Présentation : | ill. en noir et en coul. | Format : | 25 cm | ISBN/ISSN/EAN : | 978-1-4939-3309-9 | Note générale : | Bibliogr. Index | Langues : | Anglais (eng) | Catégories : | Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] RAMEAU Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone Thésaurus Agro-alimentaire MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONS
| Résumé : | 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 whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. Frying | Type de document : | Livre | Table des matières : | 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. Yousef | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 |
Fruit preservation : novel and conventional technologies [texte imprimé] / Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2018 . - 1 vol. (XV-532 p.) : ill. en noir et en coul. ; 25 cm. - ( Food engineering series) . ISBN : 978-1-4939-3309-9 Bibliogr. Index Langues : Anglais ( eng) Catégories : | Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] RAMEAU Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone Thésaurus Agro-alimentaire MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONS
| Résumé : | 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 whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. Frying | Type de document : | Livre | Table des matières : | 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. Yousef | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 |
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