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[null,"1.","Record Nr.",null,"UNISA996197339403316"]
[null,null,"Titolo",null,"Handbook of fruits and fruit processing [[electronic resource] /] / editor, Y.H. Hui ; associate editors, József Barta ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub., 2006"]
[null,null,"ISBN",null,"1-282-36546-0"]
[{"$nulls":4},"9786612365461"]
[{"$nulls":4},"1-61344-820-1"]
[{"$nulls":4},"0-470-27773-4"]
[{"$nulls":4},"0-470-27648-7"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (711 p.)"]
[null,null,"Disciplina",null,"664.8"]
[{"$nulls":4},"664/.8"]
[null,null,"Soggetti",null,"Food industry and trade"]
[{"$nulls":4},"Fruit processing plants"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part I Processing Technology; 1. Fruit Microbiology; 2. Nutritional Values of Fruits; 3. Fruit Processing: Principles of Heat Treatment; 4. Fruit Freezing Principles; 5. Fruit Drying Principles; 6. Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields; 7. Minimally Processed Fruits and Fruit Products and Their Microbiological Safety; 8. Fresh-Cut Fruits; 9. Food Additives in Fruit Processing; 10. Fruit Processing Waste Management; Part II Products Manufacturing"]
[{"$nulls":4},"11. Manufacturing Jams and Jellies 12. Manufacturing Fruit Beverages; 13. Fruit as an Ingredient in a Fruit Product; 14. Fruit Processing Plant; 15. Fruits: Sanitation and Safety; Part III Commodity Processing; 16. Apples; 17. Apricots; 18. Horticultural and Quality Aspects of Citrus Fruits; 19. Oranges and Citrus Juices; 20. Sweet Cherries; 21. Cranberry, Blueberry, Currant, and Gooseberry; 22. Date Fruits Production and Processing; 23. Grape Juice; 24. Grapes and Raisins"]
[{"$nulls":4},"25. Grape and Wine Biotechnology: Setting New Goals for the Design of Improved Grapevines, Wine Yeast, and Malolactic Bacteria 26. Olive Processing; 27. Peach and Nectarine; 28. Pear Drying; 29. Plums and Prunes; 30. Processing of Red Pepper Fruits (Capsicum annuum L.) for "]
[{"$nulls":4},"Production of Paprika and Paprika Oleoresin; 31. Strawberries and Raspberries; 32. Tropical Fruits: Guava, Lychee, and Papaya; 33. Banana, Mango, and Passion Fruit; 34. Nutritional and Medicinal Uses of Prickly Pear Cladodes and Fruits: Processing Technology Experiences and Constraints"]
[{"$nulls":4},"35. Speciality Fruits Unique to HungaryIndex"]
[null,null,null,"Sommario/riassunto","The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture"]