Advances in Fruit Processing Technologies

Paperback 2016

Author – Sueli Rodrigues, Fabiano Andre Narciso Fernandes

Advances in Fruit Processing Technologies One of the main concerns of the food industry is the need for high quality fresh fruits and fruit products with good sensory quality, long shelf life and high nutritional value. To meet these demands, new processing technologies are being investigated and developed. Advances in fruit processing technologies include the fundamentals in food processing as well as advances made in recent years to improve the quality of the final product.

Advances in Fruit Processing Technologies contributions from a panel of international researchers who present a mix of classical and emerging technologies, the book explains: Ozone, ultrasound, radiation, pulsed electric field, vacuum frying and high pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration Effect of processing on sensory characteristics and nutritional value New Trends in Modified Environment Packaging.

Use of fruit juices as vehicles for probiotic microorganisms Prebiotic oligosaccharides as an alternative to dairy products Comprising a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes and failures. Contributors also examine the implications of food processing technologies on waste generation, energy use, and resource requirements. This comprehensive survey of ways to optimize fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce wastage and cut costs.