Fruit Preservation Novel and Conventional Technologies Amauri Rosenthal

1. Consumer Perception of Novel Technologies

2. Safety Issues on the Preservation of Fruits and Vegetables

3. Nutritional and Functional Attributes of Fruit Products

4. Minimal Processing of Fruits

5. The Hurdle Concept in Fruit Processing

6. Cooling and Freezing of Fruits and Fruit Products

7. Thermal Drying of Foods

8. Membrane Technologies for Fruit Juice Processing

9. Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging

10. Frying of Foods

11. Power Ultrasound Treatment of Fruits and Fruit Products

12. Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

13. High Pressure Processing of Fruit Products

14. Safety and Quality of Irradiated Fruits and Vegetables

15. Microwave Processing of Fruits

16. Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

17. Fruits and Fruit Products Treated by UV Light

18. Ozone Antimicrobial Effects on Fruits and Fruit Juices