Fruit Preservation

1. Front Matter

   Pages i-xv

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2. Consumer Perception of Novel Technologies

   • Rosires Deliza, Gastón Ares

   Pages 1-20

3. Safety Issues on the Preservation of Fruits and Vegetables

   • Antonio Martínez, Dolores Rodrigo, Surama F. Zanini

   Pages 21-43

4. Nutritional and Functional Attributes of Fruit Products

   • Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan

   Pages 45-66

5. Minimal Processing of Fruits

   • Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes

   Pages 67-92

6. The Hurdle Concept in Fruit Processing

   • Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, María Soledad Tapia

   Pages 93-126

7. Cooling and Freezing of Fruits and Fruit Products

   • Alicia Chaves, Noemí Zaritzky

   Pages 127-180

8. Thermal Drying of Foods

   • Henry T. Sabarez

   Pages 181-210

9. Membrane Technologies for Fruit Juice Processing

   • Manuel Dornier, Marie-Pierre Belleville, Fabrice Vaillant

   Pages 211-248

10. Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging

    • Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, Nathalie Gontard

    Pages 249-274

11. Frying of Foods

    • Pedro Bouchon, Verónica Dueik

    Pages 275-309

12. Power Ultrasound Treatment of Fruits and Fruit Products

    • Hyoungill Lee, Bin Zhou, Hao Feng

    Pages 311-333

13. Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

    • Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, Jorge Welti-Chanes

    Pages 335-349

14. High Pressure Processing of Fruit Products

    • Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes

    Pages 351-398

15. Safety and Quality of Irradiated Fruits and Vegetables

    • Brendan A. Niemira

    Pages 399-416

16. Microwave Processing of Fruits

    • Katia Nicolau Matsui, Cynthia Ditchfield, Carmen Cecilia Tadini

    Pages 417-440

17. Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

    • Olga Martín-Belloso, Mariana Morales-de la Peña

    Pages 441-456

18. Fruits and Fruit Products Treated by UV Light

    • Tatiana Koutchma, Marta Orlowska, Yan Zhu

    Pages 457-504

19. Ozone Antimicrobial Effects on Fruits and Fruit Juices

    • David R. Kasler, Ahmed E. Yousef

    Pages 505-522

20. Back Matter

    Pages 523-532

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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 andtimely 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

• Fruit preservation
• Preservation technology
• Fruit preservation
• Fresh cut fruits
• Fruit safety

                                                                                                  

• Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

  Amauri Rosenthal, Rosires Deliza

• Tecnológico de Monterrey, Monterrey, Mexico

  Jorge Welti-Chanes

• Washington State University, Pullman, USA

  Gustavo V. Barbosa-Cánovas

                                                                                                                               

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