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Fruits and Fruit Processing, Handbook of, 2E

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978 0813 808949
2.00 LBS
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Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production.  They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy.  Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential.  Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties.

Handbook of Fruits and Fruit Processing distills the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products.  This revised and updated Second Edition expands and improves upon the coverage of the original book.  Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies.  Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and perserves, fruit juices, dried fruits, and wines.  The 35 chapters are organized into five parts (see Contents).  Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry.


Part 1: Biology, Biochemistry, Nutrition, and Microbiology - Physiology and classification of fruits, Biochemistry of fruits & fruit products, Flavor of fruits & fruit products, Microbiology of fresh & processed fruits, Nutritional quality of fruits,

Part 2: Postharvest Handling and Preservation Technologies - Postharvest storage systems: biology, physical factors, storage & transport, Freezing preservation of fruits, Conventional thermal processing & preservation, Dehydration preservation of fruits, Developments in minimal processing of fruits, Aseptic processing & packaging, Food additives in fruit processing,

Part 3: Processed Fruit Products and Packaging - Manufacturing fruit beverages & concentrates, Manufacturing jams & jellies, Fresh-cut fruits, Fruit & fruit products as ingredients, Developments in packaging of fresh fruits & fruit products,

Part 4: Processing Plant, Safety, and Regulations - Fruit processing plants & equipments, Fruit processing waste management, Microbial safety & sanitation of fruits and fruit products, Fresh & processed fruits: safety & regulations,

Part 5: Commodity Processing - Apples & pears, Apricots, Cranberry, blueberry, currant & gooseberry, Strawberries & raspberries, Sweet & tart cherries, Grapes & raisins, Wine technology, Citrus juices, Peaches & Nectarines, Plums & prunes, Tropical fruit I: Banana, mango & pineapple, Tropical fruit II: Guava, lychee & papaya, Date fruits, Super fruits: Pomegranate, wolfberry, aronia (chokeberry), acai, noni & amla, Index.

Nirmal K Sinha, Jiwan S Sidhu, Jozsef Barta, James SB Wu and M Pilar Cano, editors, 2012, 694 p, illustrated.  $229.95

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