TY  - MANSCPT
AU  - Rodrigues, Sueli.
AU  - Narciso Fernandes, Fabiano André.
TI  - Advances in fruit processing technologies
T2  - Contemporany food engineering
SN  - 9781439851524
U1  - 664.82 
PY  - 2012///
CY  - Boca Raton
PB  - Taylor & Francis
KW  - Fruit
KW  - Processing
KW  - Technologies
N1  - Incluye bibliografía; Chapter 1. Ultraviolet Light for Processing Fruits and Fruit Products; T. Koutchma and M. Orlowska

Chapter 2. High-Pressure Processing; F. A. N. Fernandes

Chapter 3. Ultrasound Applications in Fruit Processing; F. A. N. Fernandes and S. Rodrigues

Chapter 4. Membrane Applications in Fruit Processing Technologies; S. DasGupta and B.Sarkar
Chapter 5. High-Intensity Pulsed Electric Field Applications in Fruit Processing; I. Aguiló-Aguayo, P. Elez-Martínez, R. Soliva-Fortuny, and O. Martín-Belloso
Chapter 6. Applications of Ozone in Fruit Processing; P. J. Cullen and B. K. Tiwari
Chapter 7. Irradiation Applications in Fruit and Other Fresh Produce Processing; R. G. Moreira and E. M. Castell-Perez
Chapter 8. Minimal Processing; E. de Oliveira Silva, M. do Socorro Rocha Bastos,
N. Jair Wurlitz, Z. de Jesus Barros, and F. Mangan

Chapter 9. Enzyme Maceration; S. Rodrigues

Chapter 10. Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides; S. Rodrigues

Chapter 11. Freeze Concentration Applications in Fruit Processing; M. Raventós, E. Hernández, and J.M. Auleda

Chapter 12. Refrigeration and Cold Chain Effect on Fruit Shelf Life; J. M. C. da Costa and E. Clemente

Chapter 13. Vacuum Frying of Fruits Applications in Fruit Processing; R. G. Moreira

Chapter 14. Edible Coatings; H. M. C. de Azeredo

Chapter 15. Thermal Treatment Effects in Fruit Juices; F. A. Miller and C. L.M. Silva

Chapter 16. Effect of Fruit Processing on Product Aroma; N. Narain and J. de Jesus da Silveira Moreira

Chapter 17. Sensory Evaluation in Fruit Product Development; D. dos Santos Garruti, H. Virginia de Vasconcelos Facundo, J. R. Lima, and A. Cardoso de Aquino
Index
N2  - 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 processing
    Ultraviolet and membrane processing
    Enzymatic maceration, freeze concentration, and refrigeration
    The effect of processing on sensory characteristics and nutritional value
    New trends in modified atmosphere packaging
    The use of fruit juices as a vehicle for probiotic microorganisms
    Prebiotic oligosaccharides as an alternative for dairy products

Incorporating 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
ER  -