Advances in Fresh-Cut Fruits and Vegetables Processing, Martin-Belloso, Olga
Автор: Martin-belloso, Olga Soliva Fortuny, Robert Название: Advances in fresh-cut fruits and vegetables processing ISBN: 0367383500 ISBN-13(EAN): 9780367383503 Издательство: Taylor&Francis Рейтинг: Цена: 10411.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.
Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.
Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.
Автор: Khan, Khursheed Alam Название: Processing of Fruits and Vegetables ISBN: 1774634031 ISBN-13(EAN): 9781774634035 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Нет в наличии.
Автор: Siddiqui Mohammed Wasim Название: Fresh-Cut Fruits and Vegetables ISBN: 0128161841 ISBN-13(EAN): 9780128161845 Издательство: Elsevier Science Рейтинг: Цена: 17180.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Blockchain technology has come a long way since the initial vision published by Satoshi Nakamoto in 2008. Big buzz words like "bitcoin," "blockchain," and "cryptocurrency" are everywhere. Companies and governments have started to use blockchain technology in earnest and will increasingly do so for the foreseeable future. This book takes an in-depth look at blockchain technology and how users can take advantage of its potential. Since its initial conception, blockchain has encompassed both a social promise and new technology. Originally proposed as a solution for Bitcoin`s cryptocurrency record-keeping system, blockchains are now used to store the records of all types of applications. Core services we all depend on like the transfer of money, voting, land records, IP rights, and identity all rely on intermediaries. Blockchain software has begun taking the place of these antiquated systems. The software becomes the trusted record-keeping system, and the rules programed into the software become the intermediaries. This book explains the fundamentals of blockchain technology and assumes that the reader has little to no knowledge of the subject. Topics are explained as simply as possible, while not obscuring details that may affect the reader. It also gives the reader insight into the critical differences in blockchain software and will provide them with a basic understanding of how and why these systems work. After reading this book, the reader will be able to speak with confidence on the topic, know key differences in technology. The reader will also have critical insight into blockchain software`s inherent limitations and shortcomings. This book is also the definitive guide to the Blockchain Technology Foundation (BTF) exam from EXIN. It will prepare the reader for the test, and each chapter ends with review questions for extra guidance in preparing for the exam.
Автор: Pareek, Sunil Название: Fresh-Cut Fruits and Vegetables ISBN: 1498729940 ISBN-13(EAN): 9781498729949 Издательство: Taylor&Francis Рейтинг: Цена: 30624.00 р. Наличие на складе: Нет в наличии.
Автор: Lamikanra, Olusola Название: Fresh-Cut Fruits and Vegetables ISBN: 1587160307 ISBN-13(EAN): 9781587160301 Издательство: Taylor&Francis Рейтинг: Цена: 42108.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Jingdun Jia; Donghong Liu; Haile Ma Название: Advances in Food Processing Technology ISBN: 9811364508 ISBN-13(EAN): 9789811364501 Издательство: Springer Рейтинг: Цена: 17074.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
Автор: Richard B. How Название: Marketing Fresh Fruits and Vegetables ISBN: 1461358418 ISBN-13(EAN): 9781461358411 Издательство: Springer Рейтинг: Цена: 13677.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book has evolved out of experience gained during 15 years of teaching a course on fruit and vegetable marketing to Cornell University undergrad- uates.
Описание: This book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques. The book presents the details of nondestructive approaches focusing on the present-day trends and existing future opportunities in the fresh food supply chain. First, it overviews different nondestructive techniques in food quality detection. Then it presents nondestructive methods: monochrome computer vision, imaging techniques, biospeckle laser technique, Fourier Transform Infrared (FTIR) Spectroscopy, hyperspectral imaging, Raman spectroscopy, near infrared (NIR) spectroscopy, X-ray computed tomography, ultrasound, acoustic emission, chemometrics, electronic nose and tongue. Selected applications of each method are also introduced. As a result, readers gain a better understanding of how to use nondestructive methods and technologies to detect the quality of fresh fruits and vegetables. With a wide range of interesting topics, the book will benefit readers including postharvest & food scientists/technologists, industry personnel and researchers involved in fresh produce quality detection. The book can also serve as a readily accessible reference material for postgraduate students.
Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
Автор: R. Robinson Название: Robinson: Modern Dairy Technology ISBN: 1461358531 ISBN-13(EAN): 9781461358534 Издательство: Springer Рейтинг: Цена: 13677.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow.
Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s.
The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.
Provides a clear and comprehensive panorama of ultrasound technology
Contains updated research behind this technology
Brings the current tested product and future uses
Explores potential future use within the food industry
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