Biochemistry of Vegetable Processing

Vegetables are very important components of diet. Vegetables are highly perishable, and transportation, storage, and distribution require low‐temperature conditions. Vegetables are processed into juice, sauce, and canned under aseptic conditions. This enables long‐term storage of processed products....

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Bibliographische Detailangaben
Hauptverfasser: Oke, Moustapha, Jacob, Jissy K, Paliyath, Gopinadhan
Format: Buchkapitel
Sprache:eng
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Zusammenfassung:Vegetables are very important components of diet. Vegetables are highly perishable, and transportation, storage, and distribution require low‐temperature conditions. Vegetables are processed into juice, sauce, and canned under aseptic conditions. This enables long‐term storage of processed products. Tomato is the major produce that is processed into juice and sauce. Preservation of nutritional components is compromised during processing. Stability of juice is influenced by the particle size distribution.
DOI:10.1002/9781118308035.ch29