Author: Robert T. WhittenbergerPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 12
Book Description
Maintaining Quality by Brining Sweet Cherries After Harvest
Author: Robert T. WhittenbergerPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 12
Book Description
Maintaining Quality by Brining Sweet Cherries After Harvest
Author: Robert T. WhittenbergerPublisher:
ISBN:
Category : Sweet cherry
Languages : en
Pages : 4
Book Description
Sweet Cherries
Author: H. W. FogleSources and Management of Micro-organisms for the Development of a Fermentation Industry
Author: C. William HesseltinePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 244
Book Description
Set includes revised editions of some issues.
Agriculture Handbook
Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 100
Book Description
Set includes revised editions of some issues.
In-orchard Brining of Sweet Cherries Using a Prepackaged Powder
Author: Agriculture Handbook
Author: H. W. FoglePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 100
Book Description
Set includes revised editions of some issues.
Quality and Preservation of Fruits
Author: N. A. Michael EskinPublisher: CRC Press
ISBN: 1351084607
Category : Science
Languages : en
Pages : 220
Book Description
This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include appearance, texture, flavor, and nutritional quality. Fruits covered include oranges, grapefruit, lemons, grapes, apples, peaches, nectarines, plums, strawberries, pears, and cherries. Quality and Preservation of Fruits is a detailed reference resource for researchers and teachers in horticulture and food science.
Publications and Patents
Author: United States. Agricultural Research Service. Eastern Regional Research CenterPublisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 484
Book Description
Commercial Fruit Processing
Author: Jasper WoodroofPublisher: Springer Science & Business Media
ISBN: 9401173850
Category : Science
Languages : en
Pages : 680
Book Description
• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.