Overview
- In-depth discussion of present and potential trends in fruit preservation technology
- Highlights the benefits of emerging technologies as compared to conventional technologies
- Includes consumer perspectives on fruit preservation from around the world
Part of the book series: Food Engineering Series (FSES)
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Table of contents (18 chapters)
Keywords
About this book
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
- Safety
- Nutrition and Health
- Consumer Perception
- Sensory
- Minimal Processing
- Packaging
- Cooling and Freezing
- Dehydration
- Frying
Reviews
Editors and Affiliations
About the editors
Bibliographic Information
Book Title: Fruit Preservation
Book Subtitle: Novel and Conventional Technologies
Editors: Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4939-3311-2
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC, part of Springer Nature 2018
Hardcover ISBN: 978-1-4939-3309-9Published: 05 November 2018
Softcover ISBN: 978-1-4939-9244-7Published: 10 December 2019
eBook ISBN: 978-1-4939-3311-2Published: 05 November 2018
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XV, 532
Number of Illustrations: 43 b/w illustrations, 36 illustrations in colour
Topics: Chemistry/Food Science, general