Fruit preservation : novel and conventional technologies /
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| Imprint: | New York, NY, U.S.A. : Springer, [2018] |
|---|---|
| Description: | 1 online resource |
| Language: | English |
| Series: | Food engineering series Food engineering series (Springer) |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11737279 |
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| 245 | 0 | 0 | |a Fruit preservation : |b novel and conventional technologies / |c Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, editors. |
| 264 | 1 | |a New York, NY, U.S.A. : |b Springer, |c [2018] | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
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| 490 | 1 | |a Food engineering series | |
| 504 | |a Includes bibliographical references. | ||
| 588 | |a Online resource; title from PDF title page (EBSCO, viewed November 9, 2018). | ||
| 505 | 0 | |a Intro; Preface; Contents; Contributors; Chapter 1: Consumer Perception of Novel Technologies; 1.1 Introduction; 1.2 Consumer Attitudes Towards New Technologies; 1.3 Factors That Influence Consumer Attitudes Towards New Technologies; 1.4 Strategies for Changing Consumer Attitudes Towards New Technologies; 1.5 Conclusions and Remaining Challenges; References; Chapter 2: Safety Issues on the Preservation of Fruits and Vegetables; 2.1 State of the Art; 2.2 Microbial Hazards; References; Chapter 3: Nutritional and Functional Attributes of Fruit Products; 3.1 Introduction; 3.2 Carotenoids. | |
| 505 | 8 | |a 3.2.1 Effects of Thermal Processing3.2.2 Effects of Minimal Processing; 3.2.3 Effects of High Pressure Processing; 3.2.4 Effects of High-Intensity Pulsed Electric Field Processing; 3.3 Vitamin C; 3.3.1 Effects of Thermal Processing; 3.3.2 Effects of Minimal Processing; 3.3.3 Effects of High Pressure Processing; 3.3.4 Effects of High-Intensity Pulsed Electric Field Processing; 3.4 Flavonoids; 3.4.1 Effects of Thermal Processing; 3.4.2 Effects of Minimal Processing; 3.4.3 Effects of High Pressure Processing; 3.5 Folates; 3.5.1 Effects of Processing; References. | |
| 505 | 8 | |a Chapter 4: Minimal Processing of Fruits4.1 Introduction; 4.2 Physiological Aspects Affecting the Postharvest Life of Fruits; 4.3 Minimal Processing Technologies Used in Fruit Preservation; 4.3.1 Washing and Sanitizing of Fruits; 4.3.1.1 Chlorine; 4.3.1.2 Chlorine Dioxide; 4.3.1.3 Acidified Sodium Chlorite; 4.3.1.4 Hydrogen Peroxide; 4.3.1.5 Peracetic Acid; 4.3.1.6 Peroxyacetic Acid; 4.3.1.7 Trisodium Phosphate; 4.3.1.8 Electrolyzed Water; 4.3.1.9 Ozone; 4.3.2 Minimal Processing Methods to Extend Shelf-Life of Fresh-Fruits; 4.3.2.1 Refrigeration; 4.3.2.2 Natural Preservatives. | |
| 505 | 8 | |a 4.3.2.2.1 Organic Acids4.3.2.2.2 Essential Oils; 4.3.2.3 Blanching; 4.3.2.4 Ultraviolet Light; 4.3.2.5 Irradiation; 4.3.2.6 Pulsed Light; 4.3.2.7 Ultrasound; 4.3.2.8 High Hydrostatic Pressure; 4.3.2.9 Food Packaging; 4.3.2.9.1 Controlled Atmospheres; 4.3.2.9.2 Modified Atmospheres; 4.3.2.9.3 Edible Films and Coatings; 4.4 Final Remarks; References; Chapter 5: The Hurdle Concept in Fruit Processing; 5.1 Introduction; 5.2 The Hurdle Concept; 5.2.1 Basic Aspects; 5.2.2 Most Commonly Used Hurdle Combinations. | |
| 505 | 8 | |a 5.3 Research and Commercial Application: Examples of Combined Traditional and Novel Stressors5.3.1 Cut and Whole Fruits; 5.3.2 Juices; 5.4 Recommendations; 5.4.1 Microbial Behavior in Response to Stressors; 5.4.2 Engineering Solutions; 5.4.3 Support Studies for the Design of Preservation Techniques; 5.5 Future Trends; References; Chapter 6: Cooling and Freezing of Fruits and Fruit Products; 6.1 Cooling of Fruits; 6.1.1 Introduction; 6.1.2 Precooling Treatments and Refrigeration; 6.1.2.1 Precooling; 6.1.2.2 Refrigeration; 6.1.3 Controlled and Modified Atmosphere. | |
| 520 | |a 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 and timely 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 Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying. | ||
| 650 | 0 | |a Fruit |x Preservation. |0 http://id.loc.gov/authorities/subjects/sh85052135 | |
| 650 | 0 | |a Fruit |x Processing. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a Fruit |x Preservation. |2 fast |0 (OCoLC)fst00935621 | |
| 650 | 7 | |a Fruit |x Processing. |2 fast |0 (OCoLC)fst00935625 | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Rosenthal, Amauri, |e editor. | |
| 700 | 1 | |a Deliza, Rosires, |e editor. | |
| 700 | 1 | |a Barbosa-Cánovas, Gustavo V., |e editor. |0 http://id.loc.gov/authorities/names/n93081554 | |
| 700 | 1 | |a Welti-Chanes, Jorge, |e editor. |0 http://id.loc.gov/authorities/names/n95120998 | |
| 776 | 0 | 8 | |i Print version: |t Fruit preservation. |d New York, NY, U.S.A. : Springer, [2018] |z 1493933094 |z 9781493933099 |w (OCoLC)916592126 |
| 830 | 0 | |a Food engineering series (Springer) |0 http://id.loc.gov/authorities/names/n2016182087 | |
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| 928 | |t Library of Congress classification |a TP440 |l Online |c UC-FullText |u https://link.springer.com/10.1007/978-1-4939-3311-2 |z Springer Nature |g ebooks |i 12557494 | ||