عنوان

Fruit preservation :

(Number (ISBN

1493933116

(Number (ISBN

9781493933112

Erroneous ISBN

1493933094

Erroneous ISBN

9781493933099

Title Proper

Fruit preservation :

General Material Designation

[Book]

Other Title Information

novel and conventional technologies /

First Statement of Responsibility

Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, editors.

Place of Publication, Distribution, etc.

New York, NY, U.S.A. :

Name of Publisher, Distributor, etc.

Springer,

Date of Publication, Distribution, etc.

[2018]

Specific Material Designation and Extent of Item

1 online resource

Series Title

Food engineering series

Text of Note

Includes bibliographical references.

Text of Note

Intro; Preface; Contents; Contributors; Chapter 1: Consumer Perception of Novel Technologies; 1.1 Introduction; 1.2 Consumer Attitudes Towards New Technologies; 1.3 Factors That Influence Consumer Attitudes Towards New Technologies; 1.4 Strategies for Changing Consumer Attitudes Towards New Technologies; 1.5 Conclusions and Remaining Challenges; References; Chapter 2: Safety Issues on the Preservation of Fruits and Vegetables; 2.1 State of the Art; 2.2 Microbial Hazards; References; Chapter 3: Nutritional and Functional Attributes of Fruit Products; 3.1 Introduction; 3.2 Carotenoids.

Text of Note

3.2.1 Effects of Thermal Processing3.2.2 Effects of Minimal Processing; 3.2.3 Effects of High Pressure Processing; 3.2.4 Effects of High-Intensity Pulsed Electric Field Processing; 3.3 Vitamin C; 3.3.1 Effects of Thermal Processing; 3.3.2 Effects of Minimal Processing; 3.3.3 Effects of High Pressure Processing; 3.3.4 Effects of High-Intensity Pulsed Electric Field Processing; 3.4 Flavonoids; 3.4.1 Effects of Thermal Processing; 3.4.2 Effects of Minimal Processing; 3.4.3 Effects of High Pressure Processing; 3.5 Folates; 3.5.1 Effects of Processing; References.

Text of Note

4.3.2.2.1 Organic Acids4.3.2.2.2 Essential Oils; 4.3.2.3 Blanching; 4.3.2.4 Ultraviolet Light; 4.3.2.5 Irradiation; 4.3.2.6 Pulsed Light; 4.3.2.7 Ultrasound; 4.3.2.8 High Hydrostatic Pressure; 4.3.2.9 Food Packaging; 4.3.2.9.1 Controlled Atmospheres; 4.3.2.9.2 Modified Atmospheres; 4.3.2.9.3 Edible Films and Coatings; 4.4 Final Remarks; References; Chapter 5: The Hurdle Concept in Fruit Processing; 5.1 Introduction; 5.2 The Hurdle Concept; 5.2.1 Basic Aspects; 5.2.2 Most Commonly Used Hurdle Combinations.

Text of Note

5.3 Research and Commercial Application: Examples of Combined Traditional and Novel Stressors5.3.1 Cut and Whole Fruits; 5.3.2 Juices; 5.4 Recommendations; 5.4.1 Microbial Behavior in Response to Stressors; 5.4.2 Engineering Solutions; 5.4.3 Support Studies for the Design of Preservation Techniques; 5.5 Future Trends; References; Chapter 6: Cooling and Freezing of Fruits and Fruit Products; 6.1 Cooling of Fruits; 6.1.1 Introduction; 6.1.2 Precooling Treatments and Refrigeration; 6.1.2.1 Precooling; 6.1.2.2 Refrigeration; 6.1.3 Controlled and Modified Atmosphere.

Text of Note

Chapter 4: Minimal Processing of Fruits4.1 Introduction; 4.2 Physiological Aspects Affecting the Postharvest Life of Fruits; 4.3 Minimal Processing Technologies Used in Fruit Preservation; 4.3.1 Washing and Sanitizing of Fruits; 4.3.1.1 Chlorine; 4.3.1.2 Chlorine Dioxide; 4.3.1.3 Acidified Sodium Chlorite; 4.3.1.4 Hydrogen Peroxide; 4.3.1.5 Peracetic Acid; 4.3.1.6 Peroxyacetic Acid; 4.3.1.7 Trisodium Phosphate; 4.3.1.8 Electrolyzed Water; 4.3.1.9 Ozone; 4.3.2 Minimal Processing Methods to Extend Shelf-Life of Fresh-Fruits; 4.3.2.1 Refrigeration; 4.3.2.2 Natural Preservatives.

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Text of Note

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.

Source for Acquisition/Subscription Address

Springer Nature

Stock Number

com.springer.onix.9781493933112

Title

Fruit preservation.

International Standard Book Number

9781493933099

Fruit-- Preservation.

Fruit-- Processing.

Chemistry.

Fruit-- Preservation.

Fruit-- Processing.

TECHNOLOGY & ENGINEERING-- Food Science.

PN

PN

TEC-- 012000

Number

Edition

Class number

Barbosa-Cánovas, Gustavo V.

Deliza, Rosires

Rosenthal, Amauri

Welti-Chanes, Jorge

Date of Transaction

20200823033441.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y