Fruit Manufacturing by Jorge E. Lozano

A pedido de Sara
Table of Contents
Chapter 1
Overview of the Fruit Processing Industry
Chapter 2
Processing of Fruits: Ambient and Low Temperature Processing
Chapter 3
Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing
Chapter 4
Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products
Chapter 5
Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products
Chapter 6
Chemical Composition of Fruits and its Technological Importance
Chapter 7
Fruit Products, Deterioration by Browning
Chapter 8
Inhibition and Control of Browning