Produktinformationen zu „Advances in Fruit Processing Technologies (PDF)“
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 processingUltraviolet and membrane processingEnzymatic maceration, freeze concentration, and refrigerationThe effect of processing on sensory characteristics and nutritional valueNew trends in modified atmosphere packagingThe use of fruit juices as a vehicle for probiotic microorganismsPrebiotic oligosaccharides as an alternative for dairy productsIncorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.a
Autoren-Porträt
Sueli Rodrigues is currently a professor of food engineering at the Federal University of Ceara, Fortaleza, Brazil, where she teaches and does research on process and product development. She received her degree in chemical engineering from the State University of Campinas in Sao Paulo, Brazil, and received her PhD in chemical engineering in 2003 from the same university. Dr. Rodrigues has published more than 65 papers in scientific journals. Her research interests include bioprocess, ultrasound, and drying technology, especially with fruit and functional food processing.
Fabiano Andre Narciso Fernandes
is currently a professor of chemical engineering at the Federal University of Ceara, Fortaleza, Brazil, where he teaches and does research on process and product development. He received his degree in chemical engineering from the Federal University of Sao Carlos in Sao Paulo, Brazil. He received his PhD in chemical engineering in 2002 from the State University of Campinas, in Sao Paulo, Brazil. Dr. Fernandes has published more than 90 papers in scientific journals. His research interests include drying technology, ultrasound technology, and the field of reaction engineering.
Bibliographische Angaben
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2012, 472 Seiten, Englisch
- Herausgegeben: Sueli Rodrigues, Fabiano Andre Narciso Fernandes
- Verlag: Taylor & Francis
- ISBN-10: 1439851530
- ISBN-13: 9781439851531
- Erscheinungsdatum: 18.05.2012
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Dateiformat: PDF
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Größe: 16 MB
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