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Hui Y.H. Handbook Of Fruits And Fruit Processing

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Hui Y.H. Handbook Of Fruits And Fruit Processing
Blackwell Publishing, 2006. — 688 p.
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, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market.
Processing Technology.
Fruit Microbiology.
Nutritional Values of Fruits.
Fruit Processing: Principles of Heat Treatment.
Fruit Freezing Principles.
Fruit Drying Principles.
Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields.
Minimally Processed Fruits and Fruit Products and Their Microbiological Safety.
Fresh-Cut Fruits.
Food Additives in Fruit Processing.
Fruit Processing Waste Management.
Products Manufacturing.
Manufacturing Jams and Jellies.
Manufacturing Fruit Beverages.
Fruit as an Ingredient in a Fruit Product.
Fruit Processing Plant.
Fruits: Sanitation and Safety.
Commodity Processing.
Apples.
Apricots.
Horticultural and Quality Aspects of Citrus Fruits.
Oranges and Citrus Juices.
Sweet Cherries.
Cranberry, Blueberry, Currant, and Gooseberry.
Date Fruits Production and Processing.
Grape Juice.
Grapes and Raisins.
Grape and Wine Biotechnology: Setting New Goals for the Design of mproved Grapevines, Wine Yeast, and Malolactic Bacteria.
Olive Processing.
Peach and Nectarine.
Pear Drying.
Plums and Prunes.
Processing of Red Pepper Fruits (Capsicum annuum L. ) for Production of Paprika and Paprika Oleoresin.
Strawberries and Raspberries.
Tropical Fruits: Guava, Lychee, Papaya.
Banana, Mango, and Passion Fruit.
Nutritional and Medicinal Uses of Prickly Pear Cladodes and Fruits:
Processing Technology Experiences and Constraints.
Speciality Fruits Unique to Hungary.
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