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High Pressure Processing of Fruit and Vegetable Products

sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel;

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Fruit And Vegetable Processing

techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure;

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Advances in Fruit Processing Technologies

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long;

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Enzymes in Fruit and Vegetable Processing

The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes;

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Enzymes in Fruit and Vegetable Processing

The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes;

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The Preservation of Fruit and Vegetable Food Products

The Preservation of Fruit and Vegetable Food Products is een boek van Donald Holdsworth;

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Present and Future of High Pressure Processing

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for;

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High Pressure Processing of Food

using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology;

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Recent Developments in High Pressure Processing of Foods

characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and;

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Fruit and Vegetable Quality: An Integrated View

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable;

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Fruit and Vegetable Quality: An Integrated View

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable;

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Novel Food Processing Technologies

electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence;

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Fruit Preservation

Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability;

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Traditional Foods

fruit and vegetable products, cereal products, meat and dairyproducts, with entries by food technologists with experience of the

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Viscosity of Fruit Juices

thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This book presents;

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Valorization of Fruit Processing By-products

promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot;

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Novel Food Fermentation Technologies

technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power;

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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw;

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Improving Food Quality with Novel Food Processing Technologies

, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus;

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Improving Food Quality with Novel Food Processing Technologies

, and shelf-life standpoints. The authors discuss how to improve food functionality with high hydrostatic pressure (HHP) and PEFs. They focus;

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Reports on the Processing of Exotic Fruits

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food;

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Small-Scale Food Processing

fruit and vegetable products; cereal and pulse-based products; milk and milk products, and meat and fish products. Part two is an annotated;

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Advances in Fresh-Cut Fruits and Vegetables Processing

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled;

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Advances in Fresh-Cut Fruits and Vegetables Processing

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled;

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Vegetable Processing

not only in different forms and styles but also with a high degree of safety and nutritional quality. Vegetable Processing is written and;

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Handbook of Fruit and Vegetable Flavors

smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first;

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Food Processing for Increased Quality and Consumption

> Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve;

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