Handbook of Fruits and Fruit Processing - Hardcover

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The Editors

Nirmal K. Sinha, PhD, VP, Research and Development, Graceland Fruit Inc., Frankfort, Michigan, USA

Jiwan S. Sidhu, PhD, Professor and Chairperson, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait

József Barta, PhD, Department Head and Vice Dean Scientific and International, Department of Food Science and Preservation, Corvinus University of Budapest, Hungary

James S. B. Wu, PhD, Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan

M. Pilar Cano, PhD, Professor, Institute of Food Research, Instituto de Investigación en Ciencias de la Alimentación, Madrid, Spain

Von der hinteren Coverseite

HANDBOOK OF FRUITS AND FRUIT PROCESSING
SECOND EDITION

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 distils 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 preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts:

• Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health
• Part II: Postharvest handling and preservation of fruits
• Part III: Product manufacturing and packaging
• Part IV: Processing plant, waste management, safety, and regulations
• Part V: Production, quality, and processing aspects of major fruits and fruit products

Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.

Aus dem Klappentext

Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, 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 distils 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 preserves, fruit juices, dried fruits and wines. The 35 chapters are organized into five parts:

• Part I: Fruit physiology, biochemistry, microbiology, nutrition and health
• Part II:  Postharvest handling and preservation of fruits
• Part III: Product manufacturing and packaging
• Part IV: Processing plant, waste management, safety and regulations
• Part V:  Production, quality and processing aspects of major fruits and fruit products

Each chapter has been contributed by professionals from around the globe representing academia, government institutions and industry. The book is designed to be a valuable source and reference book for scientists, product developers, students and all professionals with an interest in this field.