01265nam--2200409---450-99000086781020331620081028151021.00086781USA010086781(ALEPH)000086781USA01008678120020111d1995----km-y0itay0103----baitaIT||||||||001yy<<Il>> nome della rosastruttura forma e temiRuggero Puletticon una lettera di I.BaldelliManduriaP. Lacaita1995XV, 600 p.22 cmBiblioteca di studi moderni512001Biblioteca di studi moderni51001-------2001Eco, Umberto. In nome della rosa853.914PULETTI,Ruggero253733BALDELLI,IgnazioITsalbcISBD990000867810203316VI.3.B. 3065(V E COLL 21 51)138348 LMV E COLLBKUMAPATTY9020020111USA01122120020403USA011731PATRY9020040406USA011700COPAT59020060410USA011123PATRY9020081028USA011510Nome della rosa215505UNISA03658oam 2200601I 450 991096010760332120251116204813.00-429-10191-01-138-03374-X1-4665-7734-710.1201/b16740 (CKB)2550000001254751(EBL)1408021(SSID)ssj0001132447(PQKBManifestationID)11733865(PQKBTitleCode)TC0001132447(PQKBWorkID)11155201(PQKB)11320417(OCoLC)875096101(MiAaPQ)EBC1408021(EXLCZ)99255000000125475120180331h20142014 uy 0engur|n|---|||||txtccrJuice processing quality, safety and value-added opportunities /edited by Victor Falguera, Albert Ibarz1st ed.Boca Raton :CRC Press,[2014]©20141 online resource (394 p.)Contemporary Food EngineeringDescription based upon print version of record.1-4665-7733-9 1-306-56791-2 Includes bibliographical references at the end of each chapters.Front Cover; Contents; Series Preface; Series Editor; Preface; Editors; Contributors; Chapter 1: Squeezing Fruits in the Second Decade of the Twenty-First Century: The Current Situation of the Juice Industry; Chapter 2: Product Innovation: Current Trends in Fruit Juice Production to Meet Market Demands; Chapter 3: New Trends in Fruit Juices: Superfruits; Chapter 4: Recovery and Use of By-Products from Fruit Juice Production; Chapter 5: Assessing Juice Quality: Measuring Quality and AuthenticityChapter 6: Assessing Juice Quality: Advances in the Determination of Rheological Properties of Fruit Juices and DerivativesChapter 7: Assessing Juice Quality: Analysis of Organoleptic Properties of Fruit Juices; Chapter 8: Utilization of Enzymes in Fruit Juice Production; Chapter 9: Advances in Fruit Juice Conventional Thermal Processing; Chapter 10: Emerging Technologies in Fruit Juice Processing; Chapter 11: Emerging Nonthermal Technologies in Fruit Juice Processing; Chapter 12: Pressure Treatments in Juice Processing: Homogenization Pressures Applied to Mandarin and Blueberry JuicesChapter 13: Membrane Processes in Juice ProductionChapter 14: Juice Packaging; Chapter 15: Spoiling Microorganisms in Fruit Juices; Chapter 16: Safety in Fruit Juice Processing: Chemical and Microbiological Hazards; Chapter 17: Public and Private Standards and Regulations Concerning Fruit Juices; Back CoverThe ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry.TContemporary food engineering.Fruit juicesFruit juices.663/.63Falguera VictorIbarz AlbertFlBoTFGFlBoTFGBOOK9910960107603321Juice processing4491308UNINA