The book, titled 'Rheology of Fruit and Vegetable Extracts, ' is divided into four chapters: technologies for the preservation and industrialization of vegetables and fruits, the rheology of star fruit pulp (Averrhoa Carambola L.), rheological behavior of passion fruit (Passiflora edulis) peel extract, and rheological behavior of tomato juice, encompassing steady-state shear and time-dependent modeling. Chapter 1 is dedicated to various subchapters, including cold preservation technologies for vegetables and fruits, ...
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The book, titled 'Rheology of Fruit and Vegetable Extracts, ' is divided into four chapters: technologies for the preservation and industrialization of vegetables and fruits, the rheology of star fruit pulp (Averrhoa Carambola L.), rheological behavior of passion fruit (Passiflora edulis) peel extract, and rheological behavior of tomato juice, encompassing steady-state shear and time-dependent modeling. Chapter 1 is dedicated to various subchapters, including cold preservation technologies for vegetables and fruits, preservation technology involving drying and dehydrating vegetables and fruits, manufacturing technology for semi-canned vegetables and fruits, thermosterilization-based technology for canned vegetables, production technology for concentrated products from vegetables and fruits, manufacturing technology for beverages from vegetables and fruits, and by-product valorization technologies.
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Add this copy of Rheology of Fruit and Vegetable Extracts to cart. $56.68, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2024 by LAP Lambert Academic Publishing.
