000			04121ntdaa2200301 ab4500
999			_c2002 _d2002
003			UnInEc
005			20180827104524.0
006			a||||g ||i| 00| 0
008			140501s9999 mx ||||f |||| 00| 0 spa d
020			_a9781439851524
040			_aCIBESPAM MFL
041			_aEng
082			_a664.82 _bR696 _c2012
100			_aRodrigues, Sueli.
245			_aAdvances in fruit processing technologies.
260			_aBoca Raton _bTaylor & Francis _c2012
300			_axvii, 454 páginas; _bIlustraciones, Gráficos; _c24 cm;
490			_aContemporany food engineering
504			_aIncluye bibliografía
505			_aChapter 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
520			_aOne 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.
650			_aFruit
650			_aProcessing
650			_aTechnologies
700			_aNarciso Fernandes, Fabiano André.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK