Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck) (Band 12) PDF Download
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Author: Lara Etzbach
Publisher: Cuvillier Verlag
ISBN: 3736965605
Category : Science
Languages : en
Pages : 168
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Book Description
Fruits are an important part of a balanced diet because of their high content in vitamins, minerals, dietary fiber, and bioactive compounds. Since the shelf life of fruits is limited due to microbiological, biochemical, and enzymatic reactions, processing and preservation are necessary to ensure food safety and year round availability. The present thesis aimed to investigate the effects of commonly used processing methods for fruit juice and puree production such as thermal pasteurization, alternative pasteurization (HPP, PEF), ultrasonication, and spray drying on the stability of carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck). This thesis reveals the potential of ultrasonication as a homogenization technology that could be applied in the fruit juice industry in combination with pasteurization for the improved production of fruit juices and purees rich in potentially bioavailable carotenoids. Moreover, in comparison to commonly used carrier agents for spray drying, cellobiose showed a high potential for the application as innovative carrier material to obtain fruit juice powders with good physicochemical properties while preserving valuable constituents such as carotenoids.
Author: Lara Etzbach
Publisher: Cuvillier Verlag
ISBN: 3736965605
Category : Science
Languages : en
Pages : 168
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Book Description
Fruits are an important part of a balanced diet because of their high content in vitamins, minerals, dietary fiber, and bioactive compounds. Since the shelf life of fruits is limited due to microbiological, biochemical, and enzymatic reactions, processing and preservation are necessary to ensure food safety and year round availability. The present thesis aimed to investigate the effects of commonly used processing methods for fruit juice and puree production such as thermal pasteurization, alternative pasteurization (HPP, PEF), ultrasonication, and spray drying on the stability of carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck). This thesis reveals the potential of ultrasonication as a homogenization technology that could be applied in the fruit juice industry in combination with pasteurization for the improved production of fruit juices and purees rich in potentially bioavailable carotenoids. Moreover, in comparison to commonly used carrier agents for spray drying, cellobiose showed a high potential for the application as innovative carrier material to obtain fruit juice powders with good physicochemical properties while preserving valuable constituents such as carotenoids.
Author: Semih Otles
Publisher: CRC Press
ISBN: 1420045679
Category : Science
Languages : en
Pages : 550
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Book Description
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or
Author: José L. Martinez
Publisher: CRC Press
ISBN: 0429841795
Category : Health & Fitness
Languages : en
Pages : 288
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Book Description
Ethnobotany includes the traditional use of plants in different fields like medicine and agriculture. This book incorporates important studies based on ethnobotany of different geographic zones. The book covers medicinaland aromatic plants, ethnopharmacology, bioactive molecules, plants used in cancer, hypertension, disorders of the central nervous system, and also as antipsoriatic, antibacterial, antioxidant, antiurolithiatic. The book will be useful for a diverse group of readers including plant scientists, pharmacologists, clinicians, herbalists, natural therapy experts, chemists, microbiologists, NGOs and those who are interested in traditional therapies.
Author: Mohamed Fawzy Ramadan
Publisher: Springer
ISBN: 3030124738
Category : Technology & Engineering
Languages : en
Pages : 911
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Book Description
Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
Author: Maria Cecilia do Nascimento Nunes
Publisher: John Wiley & Sons
ISBN: 0813803063
Category : Technology & Engineering
Languages : en
Pages : 480
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Book Description
The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes. The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time. Individual fruits and vegetables from the following groups are covered: subtropical and tropical fruits pome and stone fruits soft fruits and berries cucurbitaceae solanaceous and other fruit vegetables legumes and brassicas stem, leaf and other vegetable and alliums Information is provided about each individual fruit/vegetable such as characteristics, quality criteria and composition; recommendations for storage, transport and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature and storage time. The Color Atlas of Postharvest Quality of Fruits and Vegetables will appeal to a diverse group of food industry professionals in the areas of processing, distribution, retail, quality control, packaging, temperature control (refrigerated facilities or equipment) and marketing as a reference tool and to establish marketing priority criteria. Academic and scientific professionals in the area of postharvest physiology and technology, food science and nutrition can also use the book as a reference either for their study or in class to help students to visualize changes in the appearance of fruit/vegetables as a function of time/temperature.
Author: Robert E. Hardenburg
Publisher:
ISBN:
Category : Cold storage
Languages : en
Pages : 140
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Book Description
Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.
Author: National Research Council
Publisher: National Academies Press
ISBN: 030904264X
Category : Technology & Engineering
Languages : en
Pages : 441
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Book Description
This fascinating, readable volume is filled with enticing, detailed information about more than 30 different Incan crops that promise to follow the potato's lead and become important contributors to the world's food supply. Some of these overlooked foods offer special advantages for developing nations, such as high nutritional quality and excellent yields. Many are adaptable to areas of the United States. Lost Crops of the Incas includes vivid color photographs of many of the crops and describes the authors' experiences in growing, tasting, and preparing them in different ways. This book is for the gourmet and gourmand alike, as well as gardeners, botanists, farmers, and agricultural specialists in developing countries.
Author: Ekaterina Kulakovskaya
Publisher: Academic Press
ISBN: 0124200966
Category : Science
Languages : en
Pages : 125
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Book Description
Extracellular Glycolipids of Yeasts: Biodiversity, Biochemistry, and Prospects provides a comprehensive view of the biochemistry, biological activity, and practical application of extracellular glycolipids of yeast. This book brings much-needed clarity to the complex topic of glycolipids and streamlines the rather confusing terminology used for glycolipids. It also provides a wealth of modern data on their composition, structure and properties, biosynthetic pathways, methods of isolation and identification, antifungal activity, and mechanisms of action. Studies of extracellular glycolipids of yeast now draw the attention of researchers in life science and biotechnology due to numerous recently revealed biological properties of these compounds. These compounds are scientifically and practically promising in medicine and agriculture due to their biosurfactant and fungicidal properties, as well as a number of other biological activities. Extracellular Glycolipids of Yeasts gives researchers studying biochemistry of microorganisms and related biologically active compounds a much-needed guide to the basic data that will aid in these increasingly generative pursuits. - Provides a clear overview of the basic data on yeast biosurfactants using a simple survey-style approach - Delivers comprehensive view of biochemistry, biological activity, and practical application of yeasts to aid in their scientific and practical use - Clarifies and simplifies the complex topic of glycolipids, and its often-confusing terminology
Author: Yanyun Zhao
Publisher: CRC Press
ISBN: 1420006142
Category : Technology & Engineering
Languages : vi
Pages : 444
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Book Description
Valued for its unique flavors, textures, and colors, berry fruit is a rapidly-growing crop that provides significant health benefits due to its many bioactive components. Berry Fruit: Value-Added Products for Health Promotion provides an understanding of the functional chemicals, shelf-life and microbial safety concerns, and applications in the food industry. Written by international experts, each chapter presents scientific background, research results, critical reviews of relevant issues, and case studies. Chapters include worldwide production information, bioactive food constituents and their potential health benefits, methods of enhancing food quality, and potential uses of berry processing by-products.
Author: Anthony Keith Thompson
Publisher: John Wiley & Sons
ISBN: 1405147806
Category : Technology & Engineering
Languages : en
Pages : 489
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Book Description
The second edition of this very well-received book, which in itsfirst edition was entitled Postharvest Technology of Fruits andVegetables, has been welcomed by the community of postharvestphysiologists and technologists who found the first edition of suchgreat use. The book covers, in comprehensive detail, postharvestphysiology as it applies to postharvest quality, technologyrelating to maturity determination, harvesting, packaging,postharvest treatments, controlled atmosphere storage, ripening andtransportation on a very wide international range of fruits andvegetables. The new edition of this definitive work, which contains manyfull colour photographs, provides key practical andcommercially-oriented information of great use in helping to ensurethat fruit and vegetables reach the retailer in optimum condition,with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential readingforfruit and vegetable technologists, food scientists and foodtechnologists, agricultural scientists, commercial growers,shippers and warehousing operatives and personnel within packagingcompanies. Researchers and upper level students in food science,food technology, plant and agricultural sciences will find a greatdeal of use within this landmark book. All libraries in researchestablishments and universities where these subjects are studiedand taught should have copies readily available for users. A. K. Thompson was formerly Professor and head of PostharvestTechnology, Silsoe College, UK.
