Processing Fruits: Science and Technology, Second Edition

ISBN-13: 9780849314780 / Angielski / Twarda / 2004 / 864 str.

Steven Strauss

Opis

The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.

Spis treści

PART I: BIOLOGY, PRINCIPLES AND APPLICATIONS. Classification, Composition of Fruits, and Postharvest Maintenance of Quality. Refrigerated and Controlled Modified Atmosphere Storage. Fresh-Cut Fruit. Juice Processing. Enzymes in the Fruit Juice and Wine Industry. Fruit Preserves and Jams. Drying of Fruits. Fruit Freezing. Thermal Processing of Fruits: I. Non-Thermal Processing of Fruits: II. Ionizing Radiation for Preservation of Fruits. Microbiology of Fruit Products. Direct Food Additives in Fruit Processing. Quality Assurance, Quality Control, Inspection, and Sanitation. Packaging of Fruits and Vegetables. Grades, Standards, and Food Labeling. Residual Management in Fruit Processing Plants. PART II: MAJOR PROCESSED PRODUCTS. Apples and Apple Processing. Apricots and Peaches. Cherry and Sour Cherry Processing. Plums and Prunes. Strawberries and Raspberries. Processing in Cranberry, Blueberry, Currant, and Gooseberry. Grape Juice: Factors that Influence Quality, Processing Technology, and Economics. Raisin Production and Processing. Oranges and Tangerines. Grapefruits, Lemons, and Limes. Pineapples. Bananas (Processed). Tropical Fruits. Coconuts. Avocados. Olives. Nuts.

O autorze

Barrett\, Diane M.; Somogyi\, Laszlo; Ramaswamy\, Hosahalli S.