| 書目名稱 | Fruit Manufacturing | | 副標(biāo)題 | Scientific Basis, En | | 編輯 | Jorge E. Lozano | | 視頻video | http://file.papertrans.cn/350/349378/349378.mp4 | | 概述 | The first book of its kind to encompass quality changes during processing and storage of fruit in the food industry.Provides the necessary information for the understanding of the deteriorative effect | | 叢書名稱 | Food Engineering Series | | 圖書封面 |  | | 描述 | The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipment capable of convertinghugequantitiesoffruitsintopulp,juice,dehydrated,frozen,refrigeratedproducts, etc. make possible the preservation of products for year-round consumption. The fruit processingandstorage,evenunderthemostindustriallyavailable‘‘mildconditions,’’involves physical and chemical changes that negatively modify the quality. These negative or dete- orative changes include enzymatic and nonenzymatic browning, off-flavor, discoloration, shrinking, case hardening, and some other chemical, thermophysical, and rheological alt- ations that modify the nutritive value and original taste, color, and appearance of fruits. The ability of the industry to provide a nutritious and healthy fruit product to the consumer is highly dependent on the knowledge of the quality modifications that occur during the processing. This book emphasizes the products rather than the processes, procedures, or plant operations. It presents the influence in f | | 出版日期 | Book 2006 | | 關(guān)鍵詞 | Filtration; Vitamin; distribution; enzymes; food engineering; food industry; food quality; fruit manufactur | | 版次 | 1 | | doi | https://doi.org/10.1007/978-0-387-30616-2 | | isbn_softcover | 978-1-4419-4031-5 | | isbn_ebook | 978-0-387-30616-2Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer-Verlag US 2006 |
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