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WEwelcome Osmotic Dehydration and Vacuum Impregnation: Applica-tions in Food Industries,edited by Pedro Fito, Amparo Chiralt, Jose M. Barat, Walter E.L. Speiss and Diana Behsnilian to our fast growing Food Preservation Technology Series. This valuable addition to the Series covers an important topic never before treated in such a well-organized and compre-hensive manner. This carefully edited reference addresses the fundamental and applied aspects of osmotic dehydration and vacuum impregnation and includes the work of highly renowned research centers from Europe, Israel, and Canada. I am particularly impressed with the depth of each chapter and the immense contribution of new knowledge this work brings to the scientific community and practitioners. | Food Preservation Technology Series Osmotic Dehydration Vacuum Impregnation Applications in Food Industries EDITED BY Pedro Fito Universỉdad Politécnica de Valencia Amparo chiralt Universidad Politécnica de Valencia Jose M. Barat Universidad Politécnica de Valencia Walter E. L Spiess Federal Research Centre for Nutrition Karlsruhe Diana Behsnilian Federal Research Centre for Nutrition Karlsruhe technomic PUBLISHING co INC J T ẠNCASTER BASEĨ . Osmotic Dehydration and Vacuum Impregnation aTE CHNOMI c publication Technomic Publishing Company Inc. 851 New Holland Avenue Box 3535 Lancaster Pennsylvania 17604 U.S.A. Copyright 2001 by Technomic Publishing Company Inc. All rights reserved No part of this publication may be reproduced stored in a retrieval system or transmitted in any form or by any means elecfronic mechanical photocopying recording or otherwise without the prior written permission of the publisher. Printed in the United States of America 10 987654321 Main entry under title Food Preservation Technology Series Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries A Technomic Publishing Company book Bibliography p. Includes index p. 243 Library of Congress Catalog Card No. 2001089548 ISBN No. 1-58716-043-9 Table of Contents Series Preface Preface Acknowledgement List of Contributors Part I Osmotic Processes in Fruit and Vegetables at Atmospheric Pressure 1. HIGH-QUALITY FRUIT AND VEGETABLE PRODUCTS USING COMBINED PROCESSES D. TORREGGIANI and G. BERTOLO Introduction Results and Discussion References 2. OSMOTIC TREATMENT OF APPLES CELL DEATH AND SOME CRITERIA FOR THE SELECTION OF SUITABLE APPLE VARIETIES FOR INDUSTRIAL PROCESSING N. E. MAVROUDIS K.-M. LEE I. SJOHOLM and B. HALLSTRÕM Introduction Materials and Methods Results and Discussion 2001 by Technomic Publishing Company .
