| Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance 2006 Edition Contributor(s): Lozano, Jorge E. (Author) |
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ISBN: 1441940316 ISBN-13: 9781441940315 Publisher: Springer OUR PRICE: $161.49 Product Type: Paperback - Other Formats Published: September 2011 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Chemistry - General - Technology & Engineering | Industrial Engineering |
| Dewey: 664.8 |
| Series: Food Engineering |
| Physical Information: 0.51" H x 7" W x 10" (0.95 lbs) 230 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product's quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same. |
