ABSTRACT
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more.
Divided into several sections, the volume covers:
- processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables)
- novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties)
- the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
TABLE OF CONTENTS
part I|80 pages
Processing, Antioxidant/Enzyme Profiles of Fruits and Vegetables
chapter Chapter 1|20 pages
Antioxidants in Fruits and Vegetables: Role in the Prevention of Degenerative Diseases
part II|120 pages
Novel Processing Technologies: Methods and Applications
chapter Chapter 6|12 pages
Application of Pulsed Light Technology in Processing of Fruits and Vegetables
part III|38 pages
Engineering Interventions in Fruits and Vegetables
chapter Chapter 11|16 pages
Role of Artificial Sensors For Measurement of Physical and Biochemical Properties of Fruits and Vegetables
part IV|78 pages
Challenges and Solutions: The Food Industry Outlook