High Pressure Processing of Fruit and Vegetable Products - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook High Pressure Processing of Fruit and Vegetable Products write by Milan Houška. This book was released on 2017-10-24. High Pressure Processing of Fruit and Vegetable Products available in PDF, EPUB and Kindle. High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.
High Pressure Processing of Fruit and Vegetable Juices
High Pressure Processing of Fruit and Vegetable Juices - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook High Pressure Processing of Fruit and Vegetable Juices write by Milan Houška. This book was released on 2017. High Pressure Processing of Fruit and Vegetable Juices available in PDF, EPUB and Kindle. Introduction to high pressure processing of fruit and vegetable products -- High pressure processing effect on microorganisms in fruit and vegetable products -- High pressure processing effects on endogenous enzymes in fruits and vegetables -- Packaging system for high pressure processing -- Current status of industrial HPP equipment for food processing -- High pressure processing effect on nutrients and their stability -- Health active components in fruit/vegetable juices treated by high pressure -- Sensory properties of high pressure treated fruit and vegetable juices -- High pressure processing combined with heat for fruit and vegetable preservation -- Examples of commercial fruit and vegetable juices and smoothies cold pasteurized by high pressure -- Regulatory aspects of high pressure processed foods in North America, Europe, Asia, New Zealand and Australia -- Conclusions and final remarks
High Pressure Processing of Food
High Pressure Processing of Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook High Pressure Processing of Food write by V.M. Balasubramaniam. This book was released on 2016-01-28. High Pressure Processing of Food available in PDF, EPUB and Kindle. High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Fruit and Vegetable Processing
Fruit and Vegetable Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Fruit and Vegetable Processing write by Wim Jongen. This book was released on 2002-08-13. Fruit and Vegetable Processing available in PDF, EPUB and Kindle. Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology
High Pressure Thermal Processing
High Pressure Thermal Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook High Pressure Thermal Processing write by Kai Knoerzer. This book was released on 2023-07-10. High Pressure Thermal Processing available in PDF, EPUB and Kindle. High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely. Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers. Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products Covers HPTP and its effect on the production of food processing contaminants
