Levnedsmiddelteknologi
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Processing of Fruits and Vegetables
From Farm to Fork
Udgivet af Apple Academic Press Inc.
ISBN
9781774634035
Om denne bog
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of b…
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Bogdetaljer
Forlag
Apple Academic Press Inc.
Kategori
Levnedsmiddelteknologi
ISBN-13
9781774634035
EAN
9781774634035
Format
Hæftet
Sprog
Engelsk
sider
382
Undertitel
- From Farm to Fork
Produktbeskrivelse
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more.Divided into several sections, the volume covers:processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables)novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties)the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
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