Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing (Food Science and Technology) - Hardcover

Inhaltsangabe

Discussing over 60 major and minor crops, Handbook of Fruit Science and Technology describes fruit botany, including cultivars, development, anatomy, physiology, maturation, and ripening ... examines soil and climate, fruit propagation, cultural practices, diseases and pests and their control, harvesting, grading, packaging, and transportation ... delineates vitamins and minerals, sugars, acids, pigments and tannins, flavor compounds, and other aspects of chemical composition ... explains precooling, low-temperature and controlled atmosphere storage, subatmospheric pressure storage, irradiation, the chemical control of storage losses, and ethylene removal ... summarizes the processing of fruits into beverages, concentrate, jam, jelly, marmalade, pulp, puree, candy, baby food, and dried, canned, and frozen products ... illustrates how fruit wastes may be utilized ... and much more.
With over 2600 bibliographic citations, Handbook of Fruit Science and Technology is an incomparable resource for agricultural, food, and nutrition engineers; crop and food scientists and technologists; nutritionists; horticulturists; agriculturalists; agronomists; and upper-level undergraduate and graduate students in these disciplines.

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