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Safety and quality assessment of vacuum evaporated grapefruits
Muhammad Akhtar, Muhammad Atif Randhawa, Muhammad Nadeem
Livre broché | Anglais
54,45 €
Description
This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 mmHg. By using such type of techniques for the processing of fruits and vegetables are the demand of the consumer, so that they obtain good quality product for the consumption.
Spécifications
Parties prenantes
- Auteur(s) :
- Editeur:
Contenu
- Nombre de pages :
- 104
- Langue:
- Anglais
Caractéristiques
- EAN:
- 9783659777226
- Date de parution :
- 03-06-19
- Format:
- Livre broché
- Format numérique:
- Trade paperback (VS)
- Dimensions :
- 152 mm x 229 mm
- Poids :
- 163 g
