Fruit and Vegetable Processing: Improving Quality - Couverture rigide

Couverture rigide

ISBN 10 : 1855735482 ISBN 13 : 9781855735484

Editeur : Woodhead Publishing Ltd, 2002

Synopsis

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. This book provides an authoritative survey of recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products.

Key Features: reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products; examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers; discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology.

Contents: Part 1 Fruit, vegetables and health: Health benefits of increased fruit and vegetable consumption; Antioxidants in fruits, berries and vegetables; Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes. Part 2 Managing safety and quality in the supply chain: Modelling fruit and vegetable production: the case of tomatoes; HACCP systems for fruit and vegetable cultivation; Maintaining the post-harvest quality of fresh fruits and vegetables; Measuring fresh fruit and vegetable quality: advanced optical method; Applying advanced instrumental methods: mealiness in fruit; Maximising the quality of thermally processed fruits and vegetables; Safety of cooked chilled foods containing vegetables. Part 3 New technologies to maximise quality: Measuring and improving the natural resistance of fruit; Improving the shelf-life of vegetables by genetic modification; Minimal processing of fresh fruits and vegetables; New modified atmosphere packaging (MAP) techniques for fresh prepared fruit and vegetables; Edible coatings for fruits; High pressure processing of fruit and vegetables; Use of vacuum technology to improve processed fruit and vegetables.

A propos du livre

À propos de l?auteur

Professor Wim Jongen is Head of the Product Design and Quality Management Group at Wageningen Agricultural University. He is also Scientific Director of the prestigious Agrotechnological Research Institute (ATO).

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2002
• Langue: anglais
• ISBN 10: 1855735482
• ISBN 13: 9781855735484
• Reliure: Relié
• Nombre de pages: 408
• Éditeur: Jongen Wim
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible