Handbook of Fruits and Fruit Processing

Nirmal K Sinha

ISBN 10: 0813808944 / ISBN 13: 9780813808949

Edité par Wiley Sep 2012, 2012

A propos de cet article

Neuware - 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.

N° de réf. du vendeur 9780813808949

Détails bibliographiques

• Titre: Handbook of Fruits and Fruit Processing
• Éditeur: Wiley Sep 2012
• Date de parution: 2012
• Langue: anglais
• ISBN à 10 chiffres: 0813808944
• ISBN à 13 chiffres: 9780813808949
• Reliure: Buch
• Édition: 2ème Édition
• État de l'article: Neu
• Dimensions: 284 L x 222 H x 35 P (en millimètres) 284 millimètres de largeur par 222 millimètres de hauteur par 35 millimètres de profondeur
• Poids: 1951 grammes

A propos de ce titre

Synopsis

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.

À propos de l'auteur

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