Buch, Englisch, 388 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 717 g
Methods and Strategies
Buch, Englisch, 388 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 717 g
Reihe: Innovations in Agricultural & Biological Engineering
ISBN: 978-1-77491-118-1
Verlag: Taylor & Francis Ltd (Sales)
Key features:
- Promotes the utilization of new and novel nonthermal technologies for the preservation of fruits and vegetables
- Provide up-to-date information on the applications of nonthermal technologies for the quality and safety of fresh produce during storage
- Highlights different preservation strategies for improving the quality of fresh produce
- Explores the use of nondestructive quality assessment methods such as X-ray, MRI, NMR, etc.
- Discusses the potential industrial use of fruit and vegetable waste as a viable feedstock for bioenergy and for the treatment of industrial wastewater
This volume will provide food for thought for those in the food industry on new methods and technology for effective quality control in fruit and vegetable processing.
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
- Naturwissenschaften Biowissenschaften Biowissenschaften
- Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau
- Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
PART I: NONTHERMAL METHODS FOR QUALITY AND SAFETY OF FRUITS AND VEGETABLES 1. Quality and Safety of Fresh Produce During Storage: Hurdle Technology 2. Microwave Technology: Preservation of Fruits and Vegetables 3. Role of Gamma Irradiation in the Preservation of Fruits and Vegetables 4. Scope of Novel Pulsed Light Technology: Safety and Shelf-Life of Minimally Processed Fruits and Vegetables 5. Sanitizers for Decontamination of Fresh Produce: Alternative to Chlorine PART II: PRESERVATION STRATEGIES FOR FRESH PRODUCE 6. Preservation Strategies for Fruits and Vegetables: Past, Present, and Future Scope 7. Osmotic Dehydration Technology for Preservation of Fruits and Vegetables 8. Scope of Ultrasound Technology for Preservation of Fruits and Vegetables 9. Scope of Nanoemulsions for Quality and Safety of Fruits and Vegetables: Nanotechnology and Essential Oils 10. Engineered Nanomaterials for Food Preservation and Packaging: Focus on Antimicrobial and Antibiofilm Activities PART III: ASSESSMENT OF QUALITY OF FRUITS AND VEGETABLES 11. Nondestructive Methods for Quality Assessment of Fruits and Vegetables during Storage12. Mechanical, Optical, and Acoustic Methods: Noninvasive Quality Assessment of Fruits and Vegetables PART IV: POTENTIAL USE OF FRUIT AND VEGETABLE WASTE 13. Fruit and Vegetable Waste: A Viable Feedstock for Bioenergy 14. Potential of Fruit and Vegetable Waste: Treatment of Wastewater