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Classification, composition des fruits et conservation de la qualité après récolte.

Classification, composition of fruits, and postharvest maintenance of quality.

Auteurs : KADER A. A., BARRETT D. M.

Type d'extrait : Chapitre d'ouvrage

Résumé

Encyclopedic in scope, this two-volume publication is a comprehensive presentation of today's fruit processing technology. Extract from the table of contents: Volume 1: classification, composition of fruits, and postharvest maintenance of quality; thermal processing of fruits; juice processing; enzymes in the fruit juice and wine industry; fruit preserves and jams; refrigerated and controlled modified atmosphere storage;fruit freezing; drying of fruits; ionizing radiation for preservation of fruits; microbiology of fruit products; direct food additives in fruit processing; quality assurance, quality control, inspection, and sanitation; packaging of fruits and vegetables; grades, standards, and food labelling; residual management in fruit processing plants. Volume 2: apples and apple processing; apricots and peaches; cherry and sour cherry processing; plums and prunes; strawberries and raspberries; processing in cranberry, blueberry, currant, and gooseberry; grape juice: factors that influence quality, processing technology, and economics; raisin production and processing; oranges and tangerines; grapefruits, lemons, and limes; nuts. Some of the articles will be abstracted in a future issue of the IIR Bulletin.

Détails

  • Titre original : Classification, composition of fruits, and postharvest maintenance of quality.
  • Identifiant de la fiche : 2000-0791
  • Langues : Anglais
  • Sujet : Généralités
  • Source : Processing fruits: science and technology. 1. Biology, principles and applications. 2. Major processed products.
  • Date d'édition : 1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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