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Titre :	Fruit preservation : novel and conventional technologies Ajouter au panier
Auteur(s) :	Amauri Rosenthal, Éditeur scientifique Rosires Deliza, Éditeur scientifique Jorge Welti-Chanes, Éditeur scientifique Gustavo V. Barbosa-Cánovas, Éditeur scientifique
Type de document :	Livre
Sujets :	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 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 cover[...] 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
Editeur(s) :	NEW YORK : Springer Science+Business Media, LLC
Date de publication :	2018
Collection :	Food engineering series
Format :	1 vol. (XV-532 p.) / ill. en noir et en coul. / 25 cm
Note(s) :	Bibliogr. Index
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[...] 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
Langue(s) :	Anglais
Identifiant :	978-1-4939-3309-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033

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