Fruit Manufacturing : Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
The fruit processing industry is a major global business. While basic principles of fruit processing have shown only minor changes over the last years, major improvements continually occur. More efficient equipment is capable of converting huge quantities of fruits into pulp, juice, dehydrated, froz...
שמור ב:
| מחבר ראשי: | |
|---|---|
| פורמט: | Livre numérique |
| שפה: | Anglais |
| יצא לאור: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| סדרה: | Food Engineering Series
|
| גישה מקוונת: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| הערה: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Fruit Manufacturing, Texte imprimé, 9781441940315 • Fruit Manufacturing, Texte imprimé, 9780387511108 • Fruit Manufacturing, Texte imprimé, 9780387306148 |
תוכן הענינים:
- Overview of the Fruit Processing Industry
- Processing of Fruits: Ambient and Low Temperature Processing
- Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing
- Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products
- Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products
- Chemical Composition of Fruits and its Technological Importance
- Fruit Products, Deterioration by Browning
- Inhibition and Control of Browning.