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This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies. Built on the basis of specific, up-to-date and reliable scientific reports, it is a unique document for...
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
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