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Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910458778203321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910785444903321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910800044303321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing Industry
Chapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut Commodities Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910820286003321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Canning for a new generation : bold, fresh flavors for the modern pantry / / Liana Krissoff ; illustration by Rinne Allen
| Canning for a new generation : bold, fresh flavors for the modern pantry / / Liana Krissoff ; illustration by Rinne Allen |
| Autore | Krissoff Liana |
| Edizione | [Updated and expanded edition.] |
| Pubbl/distr/stampa | New York, New York : , : Stewart, Tabori & Chang, , [2010] |
| Descrizione fisica | 1 online resource (221 p.) |
| Disciplina | 664.0282 |
| Soggetto topico |
Vegetables - Preservation
Fruit - Preservation Canning and preserving |
| ISBN |
1-61769-185-2
1-61312-041-9 1-61312-786-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Spring: Fruits -- Vegetables -- Summer: Fruits -- Vegetables -- Fall: Fruits -- Vegetables -- Winter: Fruits -- Vegetables -- Baked and creamy things to put preserves on. |
| Record Nr. | UNINA-9910164916703321 |
Krissoff Liana
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| New York, New York : , : Stewart, Tabori & Chang, , [2010] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Canning in glass jars in school and institutional kitchens [[electronic resource] ] : fruits and other acid foods / / prepared by Bertha F. Olsen
| Canning in glass jars in school and institutional kitchens [[electronic resource] ] : fruits and other acid foods / / prepared by Bertha F. Olsen |
| Autore | Olsen Bertha F (Bertha Francis), <1903-> |
| Pubbl/distr/stampa | Washington, D.C. : , : U.S. Dept. of Agriculture, Production and Marketing Administration, , 1951 |
| Descrizione fisica | 1 online resource (28 pages) : illustrations |
| Collana | Agriculture handbook / United States Department of Agriculture |
| Soggetto topico |
Canning and preserving - Equipment and supplies
Glass fruit jars Fruit - Preservation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Canning in glass jars in school and institutional kitchens |
| Record Nr. | UNINA-9910701398703321 |
|
Olsen Bertha F (Bertha Francis), <1903->
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| Washington, D.C. : , : U.S. Dept. of Agriculture, Production and Marketing Administration, , 1951 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Conservas de fruta y verdura
| Conservas de fruta y verdura |
| Pubbl/distr/stampa | [Barcelona, Spain] : , : Editorial De Vecchi, , 2016 |
| Descrizione fisica | 1 online resource (142 pages) : illustrations, tables |
| Disciplina | 641.42 |
| Soggetto topico |
Canning and preserving
Fruit - Preservation Vegetables - Preservation |
| ISBN | 1-68325-297-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910150538003321 |
| [Barcelona, Spain] : , : Editorial De Vecchi, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck) / / Lara Etzbach
| Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck) / / Lara Etzbach |
| Autore | Etzbach Lara |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Göttingen : , : Cuvillier Verlag, , [2022] |
| Descrizione fisica | 1 online resource (169 pages) |
| Disciplina | 634.04994 |
| Collana | Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie |
| Soggetto topico | Fruit - Preservation |
| ISBN |
9783736965607
9783736975606 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- List of abbreviations -- List of publications -- Conferences -- Declaration of contribution as co-author -- Chapter 1 General introduction -- 1 Fruits and fruit juices -- 2 Fruit juice preservation -- 3 Effects of fruit juice preservation on carotenoids -- 4 Analysis of processing effects on carotenoids -- 5 Aims of the thesis -- Chapter 2 Effects of thermal pasteurization and ultrasound treatment on theperoxidase activity, carotenoid composition, and physicochemicalproperties of goldenberry (Physalis peruviana L.) puree -- 1 Introduction -- 2 Material and methods -- 3 Results and discussion -- 4 Conclusions -- Chapter 3 Impact of Different Pasteurization Techniques and SubsequentUltrasonication on the In Vitro Bioaccessibility of Carotenoids in ValenciaOrange (Citrus sinensis (L.) Osbeck) Juice -- 1 Introduction -- 2 Material and methods -- 3 Results and discussion -- 4 Conclusions -- Chapter 4Effects of carrier agents on powder properties, stability of carotenoids, andencapsulation efficiency of goldenberry (Physalis peruviana L.) powderproduced by co-current spray drying -- 1 Introduction -- 2 Material and methods -- 3 Results and discussion -- 4 Conclusions -- Chapter 5Concluding remarks -- 1 Effects of conventional and alternative pasteurization on carotenoids -- 2 The potential of ultrasonication for the fruit juice industry -- 3 Spray drying of fruit juices -- 4 Conclusions -- Summary -- Zusammenfassung -- Acknowledgement. |
| Record Nr. | UNINA-9910795675603321 |
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Etzbach Lara
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| Göttingen : , : Cuvillier Verlag, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck) / / Lara Etzbach
| Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck) / / Lara Etzbach |
| Autore | Etzbach Lara |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Göttingen : , : Cuvillier Verlag, , [2022] |
| Descrizione fisica | 1 online resource (169 pages) |
| Disciplina | 634.04994 |
| Collana | Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie |
| Soggetto topico | Fruit - Preservation |
| ISBN |
9783736965607
9783736975606 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- List of abbreviations -- List of publications -- Conferences -- Declaration of contribution as co-author -- Chapter 1 General introduction -- 1 Fruits and fruit juices -- 2 Fruit juice preservation -- 3 Effects of fruit juice preservation on carotenoids -- 4 Analysis of processing effects on carotenoids -- 5 Aims of the thesis -- Chapter 2 Effects of thermal pasteurization and ultrasound treatment on theperoxidase activity, carotenoid composition, and physicochemicalproperties of goldenberry (Physalis peruviana L.) puree -- 1 Introduction -- 2 Material and methods -- 3 Results and discussion -- 4 Conclusions -- Chapter 3 Impact of Different Pasteurization Techniques and SubsequentUltrasonication on the In Vitro Bioaccessibility of Carotenoids in ValenciaOrange (Citrus sinensis (L.) Osbeck) Juice -- 1 Introduction -- 2 Material and methods -- 3 Results and discussion -- 4 Conclusions -- Chapter 4Effects of carrier agents on powder properties, stability of carotenoids, andencapsulation efficiency of goldenberry (Physalis peruviana L.) powderproduced by co-current spray drying -- 1 Introduction -- 2 Material and methods -- 3 Results and discussion -- 4 Conclusions -- Chapter 5Concluding remarks -- 1 Effects of conventional and alternative pasteurization on carotenoids -- 2 The potential of ultrasonication for the fruit juice industry -- 3 Spray drying of fruit juices -- 4 Conclusions -- Summary -- Zusammenfassung -- Acknowledgement. |
| Record Nr. | UNINA-9910823848803321 |
|
Etzbach Lara
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| Göttingen : , : Cuvillier Verlag, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fruit preservation : novel and conventional technologies / / Amauri Rosenthal [and three others], editors
| Fruit preservation : novel and conventional technologies / / Amauri Rosenthal [and three others], editors |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | New York, NY : , : Springer, , [2018] |
| Descrizione fisica | 1 online resource (XV, 532 p. 79 illus., 36 illus. in color.) |
| Disciplina | 641.4 |
| Collana | Food Engineering Series |
| Soggetto topico |
Fruit - Preservation
Fruit - Processing |
| ISBN | 1-4939-3311-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Consumer Perception of Novel Technologies -- Safety Issues on Preservation of Fruits and Vegetables -- Health Aspects: Nutritional and Functional Qualities -- Post-harvest Technology: Minimal Processing of Fruits -- Thermal Processes Applied to Fruit Products -- Cooling and Freezing -- Thermal Drying of Food Materials -- Extrusion and Texturization of Fruits -- Toward Decision Aid Tools for Modified Atmosphere Packaging of Fruits -- Vacuum Frying of Foods -- Power Ultrasound Application to Fruit Products -- Vacuum Impregnation Applied to Fruit Preservation and Design of Functional Fruits -- High Pressure Processing of Fruit Products -- Safety and Quality of Irradiated Fruits and Vegetables -- Microwave Processing -- Fruit Preservation by Ohmic Heating and Pulsed Electric Fields -- UV Light for Fruits and Fruit Products -- Ozone Antimicrobial Effects on Fruits and Fruit Juices -- Membrane Technologies for Fruit Juice Processing -- The Hurdle Concept in Fruit Processing. . |
| Record Nr. | UNINA-9910298599403321 |
| New York, NY : , : Springer, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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