Characterization of Polyphenol Oxidase from Stanley Plums and a Study of Its Involvement in Anthocyanin Loss in Plum Juice PDF Download

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Characterization of Polyphenol Oxidase from Stanley Plums and a Study of Its Involvement in Anthocyanin Loss in Plum Juice

Characterization of Polyphenol Oxidase from Stanley Plums and a Study of Its Involvement in Anthocyanin Loss in Plum Juice PDF Author: Muhammad Siddiq
Publisher:
ISBN:
Category : Plum
Languages : en
Pages : 236

Book Description

Characterization of Polyphenol Oxidase from Stanley Plums and a Study of Its Involvement in Anthocyanin Loss in Plum Juice

Characterization of Polyphenol Oxidase from Stanley Plums and a Study of Its Involvement in Anthocyanin Loss in Plum Juice PDF Author: Muhammad Siddiq
Publisher:
ISBN:
Category : Plum
Languages : en
Pages : 236

Book Description

Development of Fruit Paste from Stanley Plums and a Study of Effect of Processing and Storage Parameters on Physical, Chemical and Sensory Characteristics

Development of Fruit Paste from Stanley Plums and a Study of Effect of Processing and Storage Parameters on Physical, Chemical and Sensory Characteristics PDF Author: Wen-Min Wang
Publisher:
ISBN:
Category : Plum
Languages : en
Pages : 302

Book Description

Dissertation Abstracts International

Dissertation Abstracts International PDF Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 658

Book Description

Optimization of Processing Parameters and Study of the Physical- Chemical Characteristics of Plum Juice

Optimization of Processing Parameters and Study of the Physical- Chemical Characteristics of Plum Juice PDF Author: Tung-Sun Chang
Publisher:
ISBN:
Category : Fruit juices
Languages : en
Pages : 274

Book Description

American Doctoral Dissertations

American Doctoral Dissertations PDF Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 704

Book Description

Enzymatic Browning and Its Prevention

Enzymatic Browning and Its Prevention PDF Author: Chang Y. Lee
Publisher:
ISBN:
Category : Language Arts & Disciplines
Languages : en
Pages : 360

Book Description
Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.

Postharvest Handling

Postharvest Handling PDF Author: Nigel H. Banks
Publisher: Academic Press
ISBN: 0080920780
Category : Technology & Engineering
Languages : en
Pages : 637

Book Description
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing PDF Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276487
Category : Technology & Engineering
Languages : en
Pages : 712

Book Description
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Ultrasound in Food Processing

Ultrasound in Food Processing PDF Author: Malcolm J. W. Povey
Publisher: Springer Science & Business Media
ISBN: 9780751404296
Category : Business & Economics
Languages : en
Pages : 300

Book Description
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.

Novel Food Processing Technologies

Novel Food Processing Technologies PDF Author: Gustavo V. Barbosa-Canovas
Publisher: CRC Press
ISBN: 0203997271
Category : Technology & Engineering
Languages : en
Pages : 716

Book Description
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
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