|
Handbook of Fruits and Fruit Processing
Edited by Y H Hui, Josef Barta, M Pilar Cano, Todd W Gusek, Todd W Gusek, Jiwan Sidhu and Nirmal Sinha
Blackwell
April 2006
Hardback 712 pp, 200 illus ISBN 9780813819815
£129.00
|
|
|
|
|
|
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing,
Dr. Y.H. 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.
The 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, the Handbook of Fruits and Fruit
Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Contents
Part I: Processing Technology
1. Fruit microbiology
2. Nutritional values of fruits
3. Fruit processing: principles of heat treatment
4. Fruit freezing principles
5. Fruit drying principles
6. Non-thermal pasteurization of fruit juice using high voltage electric fields
7. Minimally processed fruits and fruit products and their microbiological safety
8. Fresh-cut fruits
9. Additives in fruit processing
10. Fruit waste management
Part II: Products manufacturing
11. Manufacturing jams and jellies
12. Manufacturing fruit beverages
13. Fruit as an ingredient in a fruit product
14. Fruit processing plant
15. Fruits sanitation and safety
Part III: Commodity processing
16. Apples
17. Apricots
18. Horticultural and quality aspects of citrus fruits
19. Oranges and citrus juices
20. Sweet cherry
21. Cranberry, blueberry, current, and gooseberry
22. Date fruits: production and processing
23. Grape juice
24. Grapes and raisins
25. Grape and wine biotechnology
26. Olives processing
27. Peaches and nectarines
28. Dried pears
29. Plums and Prunes
30. Processing of red pepper fruits for production of paprika and paprika oleoresin
31. Strawberries and raspberries
32. Guava, lychee, papaya
33. Banana, mango, passion fruit
34. Prickly pear fruit
35. Specialty fruits unique to Hungary
To find similar publications, click on a keyword below:
Blackwell
: Recent additions
: food science
: fruit
: handbooks
: process engineering
|
