Handbook of Fruits and Fruit Processing: Science and Technology
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hoboken
John Wiley & Sons
2006
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part I Processing Technology; 1. Fruit Microbiology; 2. Nutritional Values of Fruits; 3. Fruit Processing: Principles of Heat Treatment; 4. Fruit Freezing Principles; 5. Fruit Drying Principles; 6. Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields; 7. Minimally Processed Fruits and Fruit Products and Their Microbiological Safety; 8. Fresh-Cut Fruits; 9. Food Additives in Fruit Processing; 10. Fruit Processing Waste Management; Part II Products Manufacturing 11. Manufacturing Jams and Jellies12. Manufacturing Fruit Beverages; 13. Fruit as an Ingredient in a Fruit Product; 14. Fruit Processing Plant; 15. Fruits: Sanitation and Safety; Part III Commodity Processing; 16. Apples; 17. Apricots; 18. Horticultural and Quality Aspects of Citrus Fruits; 19. Oranges and Citrus Juices; 20. Sweet Cherries; 21. Cranberry, Blueberry, Currant, and Gooseberry; 22. Date Fruits Production and Processing; 23. Grape Juice; 24 The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 0470276487 9780470276488 |
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| 500 | |a Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part I Processing Technology; 1. Fruit Microbiology; 2. Nutritional Values of Fruits; 3. Fruit Processing: Principles of Heat Treatment; 4. Fruit Freezing Principles; 5. Fruit Drying Principles; 6. Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields; 7. Minimally Processed Fruits and Fruit Products and Their Microbiological Safety; 8. Fresh-Cut Fruits; 9. Food Additives in Fruit Processing; 10. Fruit Processing Waste Management; Part II Products Manufacturing | ||
| 500 | |a 11. Manufacturing Jams and Jellies12. Manufacturing Fruit Beverages; 13. Fruit as an Ingredient in a Fruit Product; 14. Fruit Processing Plant; 15. Fruits: Sanitation and Safety; Part III Commodity Processing; 16. Apples; 17. Apricots; 18. Horticultural and Quality Aspects of Citrus Fruits; 19. Oranges and Citrus Juices; 20. Sweet Cherries; 21. Cranberry, Blueberry, Currant, and Gooseberry; 22. Date Fruits Production and Processing; 23. Grape Juice; 24 | ||
| 500 | |a The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry | ||
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Datensatz im Suchindex
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| any_adam_object | |
| author | Hui, Y. H., (Yiu H.) |
| author_facet | Hui, Y. H., (Yiu H.) |
| author_role | aut |
| author_sort | Hui, Y. H., (Yiu H.) |
| author_variant | y h y h h yhyh yhyhh |
| building | Verbundindex |
| bvnumber | BV043152163 |
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| ctrlnum | (OCoLC)609847356 (DE-599)BVBBV043152163 |
| dewey-full | 664/.8 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.8 |
| dewey-search | 664/.8 |
| dewey-sort | 3664 18 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Hui, Y. H., (Yiu H.) Verfasser aut Handbook of Fruits and Fruit Processing Science and Technology Hoboken John Wiley & Sons 2006 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part I Processing Technology; 1. Fruit Microbiology; 2. Nutritional Values of Fruits; 3. Fruit Processing: Principles of Heat Treatment; 4. Fruit Freezing Principles; 5. Fruit Drying Principles; 6. Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields; 7. Minimally Processed Fruits and Fruit Products and Their Microbiological Safety; 8. Fresh-Cut Fruits; 9. Food Additives in Fruit Processing; 10. Fruit Processing Waste Management; Part II Products Manufacturing 11. Manufacturing Jams and Jellies12. Manufacturing Fruit Beverages; 13. Fruit as an Ingredient in a Fruit Product; 14. Fruit Processing Plant; 15. Fruits: Sanitation and Safety; Part III Commodity Processing; 16. Apples; 17. Apricots; 18. Horticultural and Quality Aspects of Citrus Fruits; 19. Oranges and Citrus Juices; 20. Sweet Cherries; 21. Cranberry, Blueberry, Currant, and Gooseberry; 22. Date Fruits Production and Processing; 23. Grape Juice; 24 The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry TECHNOLOGY & ENGINEERING / Food Science bisacsh Fruit fast Fruit / Processing fast Fruit Processing Fruit Obstverarbeitung (DE-588)4172342-9 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Obstverarbeitung (DE-588)4172342-9 s 2\p DE-604 Barta, Jozsef Sonstige oth Cano, M. Pilar Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=450006 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Hui, Y. H., (Yiu H.) Handbook of Fruits and Fruit Processing Science and Technology TECHNOLOGY & ENGINEERING / Food Science bisacsh Fruit fast Fruit / Processing fast Fruit Processing Fruit Obstverarbeitung (DE-588)4172342-9 gnd |
| subject_GND | (DE-588)4172342-9 (DE-588)4143413-4 |
| title | Handbook of Fruits and Fruit Processing Science and Technology |
| title_auth | Handbook of Fruits and Fruit Processing Science and Technology |
| title_exact_search | Handbook of Fruits and Fruit Processing Science and Technology |
| title_full | Handbook of Fruits and Fruit Processing Science and Technology |
| title_fullStr | Handbook of Fruits and Fruit Processing Science and Technology |
| title_full_unstemmed | Handbook of Fruits and Fruit Processing Science and Technology |
| title_short | Handbook of Fruits and Fruit Processing |
| title_sort | handbook of fruits and fruit processing science and technology |
| title_sub | Science and Technology |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Fruit fast Fruit / Processing fast Fruit Processing Fruit Obstverarbeitung (DE-588)4172342-9 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Fruit Fruit / Processing Fruit Processing Obstverarbeitung Aufsatzsammlung |
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