株式会社極東書店トップ ＞ 商品一覧 ＞ Fruit Preservation: Novel and Conventional Technologies. 2018 ed.
商品詳細
Fruit Preservation: Novel and Conventional Technologies. 2018 ed.
・ISBN 978-1-4939-3309-9 hard EUR 219.99
￥58,802.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
お気に入り
★★★
| 著者・編者 | Rosenthal, Amauri / Deliza, Rosires / Welti-Chanes, Jorge / Barbosa-Canovas, Gustavo V. (eds.), |
|---|---|
| シリーズ | (Food Engineering Series) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2018 |
| ページ数 | 532 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-47483＞ |
解説
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
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