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Fruits & Fruit Processing, Handbook of

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978 0 8138 1981 5
3.00 LBS
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Product Description

The processing of fruits continues to undergo rapid change.  In Handbook of Fruits and Fruit Processing, Dr. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types.  This book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits.  A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation.  A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production.  As examples, the manufacture of several categories of fruit products is discussed.  The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market.  As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, Handbook of Fruits and Fruit Processing is the current and comprehensive resource ideal for the fruit industry.


Part I. Processing technology: Fruit microbiology, Nutritional values of fruits, Fruit processing: Principles of heat treatment, Fruit freezing principles, Fruit drying principles, Non-thermal pasteurization of fruit juice using high voltage pulsed electric fields, Minimally processed fruits & fruit products & their microbiological safety, Fresh-cut fruits, Food additives in fruit processing, Fruit processing waste management,

Part II. Products manufacturing: Jams & jellies, Fruit beverages, Fruit as an ingredient in a fruit product, Fruit processing plant, Fruits: sanitation & safety,

Part III. Commodity processing: Apples, Apricots, Horticultural & quality aspects of citrus fruits, Oranges & citrus juices, Sweet cherries, Cranberry, blueberry, currant & gooseberry, Date fruits production & processing, Grape juice, Grape & raisins, Grape & wine biology: Setting new goals for the design of improved grapevines, Wine Yeast, & Malolactic bacteria, Olive processing, Peach & nectarine, Pear drying, Plums & prunes, Processing of red pepper fruits (Capsicum annuun L.) for production of paprika & paprika oleoresin, Strawberries & raspberries, Tropical fruits: Guava, lychee, papaya, Banana, mango & passion fruit, Nutritional & medicinal uses of prickly pear cladodes & fruits: Processing technology experiences & constraints, Speciality fruits unique to Hungary, Index.  

YH Hui, Editor. Associate Editors: Jozsef Barta, M Pilar Cano, Todd Gusek, Jiwan S Sidhu and Nirmal Sinha, 2006, 697 p, illustrated.  (List: $260.00)  $182.00

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