Orientador(es)
Resumo(s)
As a response to consumers’ demand to attain new and more differentiated food products of high quality and with guarantee of safe standards, considerable research efforts have been made in the recent years. It is generally recognized that fresh fruits are important components for a well-balanced diet due to their nutritional value and also for presenting differences in color, shape, taste, aroma, and texture. Therefore, fruit juices with the same health benefits are developed and manufactured, providing a more convenient way of consumption. However, the perishable nature of these products, which stated their fast consumption, and also the number of outbreaks associated with nonpasteurized juices identified the importance of an accurate thermal treatment.
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Contexto Educativo
Citação
MILLER, F. A., SILVA, C. L. M. - Thermal treatment effects in fruit juices. In: RODRIGUES, S.; FERNANDES, F.A.N.F. (Ed) - Advances in Fruit Processing Technologies. Boca Raton: CRC Press, 2012. (Contemporary Food Engineering Series). ISBN: 978-1-4398-5152-4, p. 363-386
Editora
CRC Press