Author: Jean I. CarstensenPublisher:
ISBN:
Category : Frozen vegetables
Languages : en
Pages : 164
Book Description
Relationship of Internal Temperature Reached and Maintained by Vegetables During Blanching to Quality Retention During Frozen Storage
Author: Jean I. CarstensenPublisher:
ISBN:
Category : Frozen vegetables
Languages : en
Pages : 164
Book Description
Program Aid
Author: Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 516
Book Description
Titles of Completed Theses in Home Economics and Related Fields in Colleges and Universities of the United States
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 502
Book Description
Handbook of Fruits and Fruit Processing
Author: Nirmal K. SinhaPublisher: John Wiley & Sons
ISBN: 1118352637
Category : Technology & Engineering
Languages : en
Pages : 724
Book Description
HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Quality in Frozen Food
Author: Marilyn C. EricksonPublisher: Springer Science & Business Media
ISBN: 9780412070419
Category : Business & Economics
Languages : en
Pages : 518
Book Description
Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.
25th Anniversary of Rackham Foundation Sponsoring Agricultural Research at Michigan State University
Author: Michigan State UniversityPublisher:
ISBN:
Category :
Languages : en
Pages : 24
Book Description
Quality and Preservation of Vegetables
Author: Michael EskinPublisher: CRC Press
ISBN: 1000443396
Category : Gardening
Languages : en
Pages : 322
Book Description
This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.
Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods
Author: Elsie Halstrom DawsonPublisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 116
Book Description
Freezing Effects on Food Quality
Author: JeremiahPublisher: Routledge
ISBN: 1351447076
Category : Health & Fitness
Languages : en
Pages : 548
Book Description
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.