| Titre : | Processing fruits. Science and technology. | | Type de document : | texte imprimé | | Auteurs : | D.M. Barrett, Editeur scientifique ; L.P. Somogyi, Editeur scientifique ; Hosahalli S. Ramaswamy, Editeur scientifique | | Mention d'édition : | 2e éd. | | Editeur : | Boca Raton : CRC Press | | Année de publication : | 2005 | | Importance : | 841 p. | | ISBN/ISSN/EAN : | 978-0-8493-1478-0 | | Prix : | 224,77 | | Note générale : | Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
Thésaurus Agro-alimentaire
FRUIT ; TECHNIQUE CULTURALE ; VALEUR NUTRITIVE ; QUALITE ; CONSERVATION ; STOCKAGE ; MATURATION ; JUS DE FRUIT ; ENZYME ; CONTROLE DE QUALITE ; PRODUCTION ; FRUIT TROPICAL ; CONDITIONNEMENT SOUS ATMOSPHERE CONTROLEE ; REFRIGERATION ; CONFITURE ; SECHAGE ; CONGELATION ; TRAITEMENT THERMIQUE ; IONISATION ; ADDITIF ALIMENTAIRE ; EMBALLAGE ; NORME ; ETIQUETAGE ; POMME ; ABRICOT ; PECHE ; CERISE ; PRUNE ; FRAISE ; FRAMBOISE ; RAISIN ; ORANGE ; CITRON ; BANANE ; AVOCAT ; OLIVE ; FRUIT SEC ; MYRTILLE ; GROSEILLE
| | Type de document : | Livre | | Table des matières : | PART I: Biology, Principles, and Applications
Chapter 1: Classification, Composition of Fruits, and Postharvest Maintenance of Quality
Chapter 2: Refrigerated and Controlled/Modified Atmosphere Storage
Chapter 3: Fresh-Cut Fruits
Chapter 4: Juice Processing
Chapter 5: Enzymes in the Fruit Juice and Wine Industry
Chapter 6:Fruit Preserves and Jams
Chapter 7: Drying of Fruits
Chapter 8: Fruit Freezing
Chapter 9: Thermal Processing of Fruits
Chapter 10: Novel Processing Technologies for Food Preservation
Chapter 11: Ionizing Radiation Processing of Fruits and Fruit Products
Chapter 12: Microbiology of Fruit Products
Chapter 13: Direct Food Additives in Fruit Processing
Chapter 14: Quality Assurance, Quality Control, Inspection, and Sanitation
Chapter 15: Packaging of Fruits and Vegetables
Chapter 16: Grades, Standards, and Food Labeling
Chapter 17: Residual Management in Fruit Processing Plants
PART Il: Major Processed Products
Chapter 18: Apples and Apple Processing
Chapter 19: Peach and Apricot
Chapter 20: Sweet Cherry and Sour Cherry Processing
Chapter 21: Plums and Prunes
Chapter 22: Strawberries and Raspberries
Chapter 23: Processing of Cranberry, Blueberry, Currant, and Gooseberry
Chapter 24: Grape Juice: Factors That Influence Quality, Processing Technology, and Economics
Chapter 25: Oranges and Tangerine
Chapter 26: Grapefruits, Lemons, and Limes
Chapter 27: Bananas (Processed)
Chapter 28: Tropical Fruits
Chapter 29: Coconut
Chapter 30: Avocados
Chapter 31: Olives
Chapter 32: Nuts
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67949 |
Processing fruits. Science and technology. [texte imprimé] / D.M. Barrett, Editeur scientifique ; L.P. Somogyi, Editeur scientifique ; Hosahalli S. Ramaswamy, Editeur scientifique . - 2e éd. . - Boca Raton : CRC Press, 2005 . - 841 p. ISBN : 978-0-8493-1478-0 : 224,77 Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
Thésaurus Agro-alimentaire
FRUIT ; TECHNIQUE CULTURALE ; VALEUR NUTRITIVE ; QUALITE ; CONSERVATION ; STOCKAGE ; MATURATION ; JUS DE FRUIT ; ENZYME ; CONTROLE DE QUALITE ; PRODUCTION ; FRUIT TROPICAL ; CONDITIONNEMENT SOUS ATMOSPHERE CONTROLEE ; REFRIGERATION ; CONFITURE ; SECHAGE ; CONGELATION ; TRAITEMENT THERMIQUE ; IONISATION ; ADDITIF ALIMENTAIRE ; EMBALLAGE ; NORME ; ETIQUETAGE ; POMME ; ABRICOT ; PECHE ; CERISE ; PRUNE ; FRAISE ; FRAMBOISE ; RAISIN ; ORANGE ; CITRON ; BANANE ; AVOCAT ; OLIVE ; FRUIT SEC ; MYRTILLE ; GROSEILLE
| | Type de document : | Livre | | Table des matières : | PART I: Biology, Principles, and Applications
Chapter 1: Classification, Composition of Fruits, and Postharvest Maintenance of Quality
Chapter 2: Refrigerated and Controlled/Modified Atmosphere Storage
Chapter 3: Fresh-Cut Fruits
Chapter 4: Juice Processing
Chapter 5: Enzymes in the Fruit Juice and Wine Industry
Chapter 6:Fruit Preserves and Jams
Chapter 7: Drying of Fruits
Chapter 8: Fruit Freezing
Chapter 9: Thermal Processing of Fruits
Chapter 10: Novel Processing Technologies for Food Preservation
Chapter 11: Ionizing Radiation Processing of Fruits and Fruit Products
Chapter 12: Microbiology of Fruit Products
Chapter 13: Direct Food Additives in Fruit Processing
Chapter 14: Quality Assurance, Quality Control, Inspection, and Sanitation
Chapter 15: Packaging of Fruits and Vegetables
Chapter 16: Grades, Standards, and Food Labeling
Chapter 17: Residual Management in Fruit Processing Plants
PART Il: Major Processed Products
Chapter 18: Apples and Apple Processing
Chapter 19: Peach and Apricot
Chapter 20: Sweet Cherry and Sour Cherry Processing
Chapter 21: Plums and Prunes
Chapter 22: Strawberries and Raspberries
Chapter 23: Processing of Cranberry, Blueberry, Currant, and Gooseberry
Chapter 24: Grape Juice: Factors That Influence Quality, Processing Technology, and Economics
Chapter 25: Oranges and Tangerine
Chapter 26: Grapefruits, Lemons, and Limes
Chapter 27: Bananas (Processed)
Chapter 28: Tropical Fruits
Chapter 29: Coconut
Chapter 30: Avocados
Chapter 31: Olives
Chapter 32: Nuts
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67949 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesLes petits fruits et leur valorisation industrielle : cassis, fraise, framboise, groseille, myrtille. / A. Latrasse
