| Description |
1 online resource (xlvi, 468 pages) : illustrations (some colour) |
| Series |
Innovations in agricultural and biological engineering |
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Innovations in agricultural and biological engineering.
|
| Contents |
Cover; Half Title; Title Page; Copyright Page; Table of Contents; List of Contributors; List of Abbreviations; List of Symbols; Foreword 1; Foreword 2; Foreword 3; Foreword; Preface 1; Preface 2; Preface 3; Preface 4; Warning/Disclaimer; About the Lead Editor; About the Editors; Other Books from Apple Academic Press, Inc.; Editorial; PART I: SCOPE AND HEALTH BENEFITS OF FRUITS AND VEGETABLES; 1: Worldwide Status and Scope of Processing of Fruits and Vegetables; 2: Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients and Composition |
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3: Health Promoting Compounds: Fruits and VegetablesPART II: THERMAL TECHNOLOGIES: METHODS AND APPLICATIONS; 4: Ohmic Heating: Thermal Processing of Fruits and Vegetables; 5: Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables; 6: Recent Trends in Drying of Fruits and Vegetables; 7: Applications of Freezing Technology in Fruits and Vegetables; PART III: NON-THERMAL TECHNOLOGIES METHODS AND APPLICATIONS; 8: High Pressure Processing of Fruits and Vegetables; 9: Use of Ultrasound Technology in Processing of Fruits and Vegetables |
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10: Irradiation Technology: Processing of Fruits and VegetablesPART IV: PROCESSING METHODS AND APPLICATIONS; 11: Role of Canning Technology in Preservation of Fruits and Vegetables; 12: Extrusion Technology for Processing of Fruits and Vegetables: Principle, Methods and Applications; 13: Use of Food Additives in Processing/Preservation of Fruits and Vegetables; 14: Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables; 15: Processing Technology for Production of Fruits-Based Alcoholic Beverage; PART V: CHALLENGES AND SOLUTIONS: THE INDUSTRY PERSPECTIVE |
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16: An Approach in Designing the Proccessing Plant for Fruits and Vegetables17: Innovative Approach in Waste Management: Fruits and Vegetables; 18: Attitude of Consumers Toward Fruits and Vegetables; Glossary of Technical Terms; Index |
| Summary |
"Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods. There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns. This volume offers a wealth of information on today's technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others."--Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL |
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Print version record |
| Subject |
Fruit -- Processing
|
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Vegetables -- Processing
|
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Agricultural engineering.
|
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TECHNOLOGY & ENGINEERING -- Food Science.
|
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Agricultural engineering
|
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Fruit -- Processing
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Vegetables -- Processing
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| Form |
Electronic book
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| Author |
Sehrawat, Rachna, editor
|
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Goyal, Megh R., editor
|
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Khan, Khursheed A., editor
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Paul, Prodyut K. (Prodyut Kumar), editor.
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| ISBN |
9781315205762 |
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1315205769 |
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9781351795005 |
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1351795007 |
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9781351794992 |
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135179499X |
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