Blackwell Publishing, 2006, англ. язык, 688 ст.
Справочник представляет переработку фруктов с четырех сторон: научные основы, общие принципы инженерии, технология производства, переработка отдельных фруктов.
Книга предназначена для студентов, преподавателей ВУЗов, промышленного персонала и специалистов консервной промышленности.
= Processing Technology
Fruit Microbiology
Nutritional Values of Fruits
Fruit Processing: Principles of Heat Treatment
Fruit Freezing Principles
Fruit Drying Principles
Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields
Minimally Processed Fruits and Fruit Products and Their Microbiological Safety
Fresh-Cut Fruits
Food Additives in Fruit Processing
Fruit Processing Waste Management
= Products Manufacturing
Manufacturing Jams and Jellies
Manufacturing Fruit Beverages
Fruit as an Ingredient in a Fruit Product
Fruit Processing Plant
Fruits: Sanitation and Safety
= Commodity Processing
Apples
Apricots
Horticultural and Quality Aspects of Citrus Fruits
Oranges and Citrus Juices
Sweet Cherries
Cranberry, Blueberry, Currant, and Gooseberry
Date Fruits Production and Processing
Grape Juice
Grapes and Raisins
Grape and Wine Biotechnology: Setting New Goals for the Design of
mproved Grapevines, Wine Yeast, and Malolactic Bacteria
Olive Processing
Peach and Nectarine
Pear Drying
Plums and Prunes
Processing of Red Pepper Fruits (Capsicum annuum L. ) for Production
of Paprika and Paprika Oleoresin
Strawberries and Raspberries
Tropical Fruits: Guava, Lychee, Papaya
Banana, Mango, and Passion Fruit
Nutritional and Medicinal Uses of Prickly Pear Cladodes and Fruits:
Processing Technology Experiences and Constraints
Speciality Fruits Unique to Hungary
Справочник представляет переработку фруктов с четырех сторон: научные основы, общие принципы инженерии, технология производства, переработка отдельных фруктов.
Книга предназначена для студентов, преподавателей ВУЗов, промышленного персонала и специалистов консервной промышленности.
= Processing Technology
Fruit Microbiology
Nutritional Values of Fruits
Fruit Processing: Principles of Heat Treatment
Fruit Freezing Principles
Fruit Drying Principles
Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields
Minimally Processed Fruits and Fruit Products and Their Microbiological Safety
Fresh-Cut Fruits
Food Additives in Fruit Processing
Fruit Processing Waste Management
= Products Manufacturing
Manufacturing Jams and Jellies
Manufacturing Fruit Beverages
Fruit as an Ingredient in a Fruit Product
Fruit Processing Plant
Fruits: Sanitation and Safety
= Commodity Processing
Apples
Apricots
Horticultural and Quality Aspects of Citrus Fruits
Oranges and Citrus Juices
Sweet Cherries
Cranberry, Blueberry, Currant, and Gooseberry
Date Fruits Production and Processing
Grape Juice
Grapes and Raisins
Grape and Wine Biotechnology: Setting New Goals for the Design of
mproved Grapevines, Wine Yeast, and Malolactic Bacteria
Olive Processing
Peach and Nectarine
Pear Drying
Plums and Prunes
Processing of Red Pepper Fruits (Capsicum annuum L. ) for Production
of Paprika and Paprika Oleoresin
Strawberries and Raspberries
Tropical Fruits: Guava, Lychee, Papaya
Banana, Mango, and Passion Fruit
Nutritional and Medicinal Uses of Prickly Pear Cladodes and Fruits:
Processing Technology Experiences and Constraints
Speciality Fruits Unique to Hungary