Fruit Manufacturing Scientific Basis, Engineering Properties, and De
The fruit processing industry is a major global business. While basic principles of fruit processing have shown only minor changes over the last years, major improvements continually occur. More efficient equipment is capable of converting huge quantities
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Fruit Manufacturing Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
JORGE E. LOZANO
FRUIT MANUFACTURING Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Ca´novas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo¨— Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Ame´ricas-Puebla
Food Engineering Titles Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Marı´a S. Tapia, and Aurelio Lo´pez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo V. Barbosa-Ca´novas and Humberto Vega-Mercado, Dehydration of Foods (1996) Gustavo V. Barbosa-Ca´novas, Pedro Fito, and Enrique Ortega-Rodriguez, Food Engineering 2000 (1997) Gustavo V. Barbosa-Ca´novas, Enrique Ortega-Rivas, Pablo Juliano, and Hong Yan, Food Powders: Physical Properties, Processing, and Functionality (2005) P.J. Fryer, D.L. Pyle, and C.D. Reilly, Chemical Engineering for the Food Industry (1997) A.G. Abdul Ghani Al-Baali and Mohammed M. Farid, Sterilization of Food in Retort Pouches (2006) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) S.D. Holdsworth, Thermal Processing of Packaged Foods (1997) Lothar Leistner and Grahame Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Jorge E. Lozano, Fruit Manufacturing: Scientific basis, engineering properties, and deteriorative reactions of technological importance (2006) R.B. Miller, Electronic Irradiation of Foods: An Introduction to the Technology (2005) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (1999) Javier Raso-Pueyo and Volker Heinz, Pulsed Electric Field Technology for the Food Industry: Fundamentals and Applications (2006) George D. Saravacos and Athanasios E. Kostaropoulos, Handbook of Food Processing Equipment (2002)
FRUIT MANUFACTURING Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance
Jorge E. Lozano PLAPIQUI (UNS-CONICET) Bahia Bl
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