Safety, Quality and Processing of Fruits and Vegetables

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond, with efficiency, to increasing consumer expectations. Various unconventional technologies (e.g., pu...

Mô tả đầy đủ

Đã lưu trong:

Chi tiết về thư mục
Tác giả chính:	Wiktor, Artur (auth)
Tác giả khác:	Tylewicz, Urszula (auth), Tappi, Silvia (auth), Nowacka, Malgorzata (auth)
Định dạng:	Chương của sách
Được phát hành:	MDPI - Multidisciplinary Digital Publishing Institute 2020
Những chủ đề:	blanching valorization dielectric spectroscopy antioxidant activity postharvest physiology eco-extraction thermal properties cranberries safety healthy food reducing sugar pulsed electric field dehydration high voltage electrical discharge fluence sonication raspberry permittivity unconventional processing pectin methyl esterase isotherms extraction sucrose sustainability mango juice quality lycopene hot air drying waste reduction birefringence processing thermo-sonication green solvents sustainable production emerging technologies reduced pressure color fruit ultra-high pressure phenolic compounds pulsed electric fields tomato vegetable chip processing vegetables olive leaves extracts red beet enzyme susceptibility cold storage potato potato starch freeze-drying pulsed light reconditioning candying non-thermal treatment convective drying color change texture physicochemical property gallic acid high pressure bioactive compounds microscopy shrinkage
Truy cập trực tuyến:	Get Fullteks DOAB: description of the publication
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Internet

Get Fullteks
DOAB: description of the publication

3rd Floor Main Library

Chi tiết quỹ từ 3rd Floor Main Library
Số hiệu:	A1234.567
Sao chép 1	Sẵn có

Safety, Quality and Processing of Fruits and Vegetables

Internet

3rd Floor Main Library

Những quyển sách tương tự