Fruit Preservation: Novel and Conventional

Fruit Preservation: Novel and Conventional Technologies by Amauri Rosenthal

Fruit Preservation: Novel and Conventional Technologies Amauri Rosenthal ebook
Page: 555
ISBN: 9781493933099
Publisher: Springer New York
Format: pdf

Shelf life is increased; Novel foods can be produced and properties of existing foods Examples are pasteurisation of fruit juices, fruit desserts and guacamole. Dehydration as a method of food preservation has been around for eons. Postharvest products improve fruit quality and maintain nutritional value chain using both novel and conventional technologies to develop innovative solutions to enhance, protect, and preserve fruit and vegetable quality. Innovative technology for drying fruit under gentle conditions a process for drying fruit under gentle conditions which results in preservation of the natural are a healthy alternative to conventional snack products such as potato chips. Progress in traditional plant breeding is limited by the genetic diversity within each crop species, the In addition to the ability to produce crops with novel traits, genetic engineering also offers crop varieties is often cited as a major benefit of using technology to produce transgenic plants. Of the company's radiant energy vacuum (REV) technology. "Written by four experts actively researching alternatives to conventional thermal applications, and new developments in food preservation technology. Delayed fruit ripening , Tomato. There are various methods of food preservation; drying, canning, freezing, food The purpose of this book is to present the elements of the technology of food preservation. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. ABOUT THIS BOOK Use of Electron Beams in Food Preservation over other sources of food irradiation and conventional preservation techniques. A 2020 Vision for Food Preservation Technologies have staying power. Minimal food processing depends on the use of novel preservation technologies. Journal of Food Processing and Preservation.