Fruit preservation : novel and conventional technologies /: novel and conventional technologies. ([2018])

• Record Type: Book
• Further Information: Note: Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, editors.
• Editors: Rosenthal, Amauri; Deliza, Rosires; Barbosa-Cánovas, Gustavo V; Welti-Chanes, Jorge
• Contents: Intro; Preface; Contents; Contributors; Chapter 1: Consumer Perception of Novel Technologies; 1.1 Introduction; 1.2 Consumer Attitudes Towards New Technologies; 1.3 Factors That Influence Consumer Attitudes Towards New Technologies; 1.4 Strategies for Changing Consumer Attitudes Towards New Technologies; 1.5 Conclusions and Remaining Challenges; References; Chapter 2: Safety Issues on the Preservation of Fruits and Vegetables; 2.1 State of the Art; 2.2 Microbial Hazards; References; Chapter 3: Nutritional and Functional Attributes of Fruit Products; 3.1 Introduction; 3.2 Carotenoids 3.2.1 Effects of Thermal Processing3.2.2 Effects of Minimal Processing; 3.2.3 Effects of High Pressure Processing; 3.2.4 Effects of High-Intensity Pulsed Electric Field Processing; 3.3 Vitamin C; 3.3.1 Effects of Thermal Processing; 3.3.2 Effects of Minimal Processing; 3.3.3 Effects of High Pressure Processing; 3.3.4 Effects of High-Intensity Pulsed Electric Field Processing; 3.4 Flavonoids; 3.4.1 Effects of Thermal Processing; 3.4.2 Effects of Minimal Processing; 3.4.3 Effects of High Pressure Processing; 3.5 Folates; 3.5.1 Effects of Processing; References Chapter 4: Minimal Processing of Fruits4.1 Introduction; 4.2 Physiological Aspects Affecting the Postharvest Life of Fruits; 4.3 Minimal Processing Technologies Used in Fruit Preservation; 4.3.1 Washing and Sanitizing of Fruits; 4.3.1.1 Chlorine; 4.3.1.2 Chlorine Dioxide; 4.3.1.3 Acidified Sodium Chlorite; 4.3.1.4 Hydrogen Peroxide; 4.3.1.5 Peracetic Acid; 4.3.1.6 Peroxyacetic Acid; 4.3.1.7 Trisodium Phosphate; 4.3.1.8 Electrolyzed Water; 4.3.1.9 Ozone; 4.3.2 Minimal Processing Methods to Extend Shelf-Life of Fresh-Fruits; 4.3.2.1 Refrigeration; 4.3.2.2 Natural Preservatives 4.3.2.2.1 Organic Acids4.3.2.2.2 Essential Oils; 4.3.2.3 Blanching; 4.3.2.4 Ultraviolet Light; 4.3.2.5 Irradiation; 4.3.2.6 Pulsed Light; 4.3.2.7 Ultrasound; 4.3.2.8 High Hydrostatic Pressure; 4.3.2.9 Food Packaging; 4.3.2.9.1 Controlled Atmospheres; 4.3.2.9.2 Modified Atmospheres; 4.3.2.9.3 Edible Films and Coatings; 4.4 Final Remarks; References; Chapter 5: The Hurdle Concept in Fruit Processing; 5.1 Introduction; 5.2 The Hurdle Concept; 5.2.1 Basic Aspects; 5.2.2 Most Commonly Used Hurdle Combinations 5.3 Research and Commercial Application: Examples of Combined Traditional and Novel Stressors5.3.1 Cut and Whole Fruits; 5.3.2 Juices; 5.4 Recommendations; 5.4.1 Microbial Behavior in Response to Stressors; 5.4.2 Engineering Solutions; 5.4.3 Support Studies for the Design of Preservation Techniques; 5.5 Future Trends; References; Chapter 6: Cooling and Freezing of Fruits and Fruit Products; 6.1 Cooling of Fruits; 6.1.1 Introduction; 6.1.2 Precooling Treatments and Refrigeration; 6.1.2.1 Precooling; 6.1.2.2 Refrigeration; 6.1.3 Controlled and Modified Atmosphere
• Publisher Details: New York, NY, U.S.A : Springer
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 664.8; Chemistry; Fruit -- Preservation; Fruit -- Processing; TECHNOLOGY & ENGINEERING / Food Science; Fruit -- Preservation; Fruit -- Processing; Science -- Chemistry -- General; Chemistry; Electronic books
• Languages: English
• ISBNs: 9781493933112; 1493933116
• Related ISBNs: 9781493933099; 1493933094
• Notes: Note: Includes bibliographical references.; Note: Online resource; title from PDF title page (EBSCO, viewed November 9, 2018).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.