Fruit and vegetable processing: improving quality
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL
CRC Press
2002
|
| Schriftenreihe: | Woodhead Publishing in food science and technology
73 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed productsExamines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumersDiscusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology |
| Beschreibung: | 1 Online-Ressource (xvi, 388 p. :) |
| ISBN: | 1855736640 9781855736641 1855735482 9781855735484 |
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| 500 | |a Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. | ||
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Datensatz im Suchindex
| _version_ | 1804152905495740416 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313440 |
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| 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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| language | English |
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| spelling | Fruit and vegetable processing improving quality edited by Wim Jongen Boca Raton, FL CRC Press 2002 1 Online-Ressource (xvi, 388 p. :) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science and technology 73 Includes bibliographical references and index Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed productsExamines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumersDiscusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology Fruit / Processing fast Vegetables / Processing fast Fruit Processing Vegetables Processing Qualitätssteigerung (DE-588)4176587-4 gnd rswk-swf Obstverarbeitung (DE-588)4172342-9 gnd rswk-swf Gemüseverarbeitung (DE-588)4156576-9 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Obstverarbeitung (DE-588)4172342-9 s Qualitätssteigerung (DE-588)4176587-4 s 2\p DE-604 Gemüseverarbeitung (DE-588)4156576-9 s 3\p DE-604 Jongen, W. M. F. Sonstige oth http://www.sciencedirect.com/science/book/9781855735484 Verlag 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 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Fruit and vegetable processing improving quality Fruit / Processing fast Vegetables / Processing fast Fruit Processing Vegetables Processing Qualitätssteigerung (DE-588)4176587-4 gnd Obstverarbeitung (DE-588)4172342-9 gnd Gemüseverarbeitung (DE-588)4156576-9 gnd |
| subject_GND | (DE-588)4176587-4 (DE-588)4172342-9 (DE-588)4156576-9 (DE-588)4143413-4 |
| title | Fruit and vegetable processing improving quality |
| title_auth | Fruit and vegetable processing improving quality |
| title_exact_search | Fruit and vegetable processing improving quality |
| title_full | Fruit and vegetable processing improving quality edited by Wim Jongen |
| title_fullStr | Fruit and vegetable processing improving quality edited by Wim Jongen |
| title_full_unstemmed | Fruit and vegetable processing improving quality edited by Wim Jongen |
| title_short | Fruit and vegetable processing |
| title_sort | fruit and vegetable processing improving quality |
| title_sub | improving quality |
| topic | Fruit / Processing fast Vegetables / Processing fast Fruit Processing Vegetables Processing Qualitätssteigerung (DE-588)4176587-4 gnd Obstverarbeitung (DE-588)4172342-9 gnd Gemüseverarbeitung (DE-588)4156576-9 gnd |
| topic_facet | Fruit / Processing Vegetables / Processing Fruit Processing Vegetables Processing Qualitätssteigerung Obstverarbeitung Gemüseverarbeitung Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781855735484 |
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