Processing Fruits

Science and Technology, Second Edition

Diane M. Barrett, Laszlo Somogyi, Hosahalli S. Ramaswamy (Herausgeber)

Buch | Hardcover

860 Seiten

2004 | 2nd edition
Crc Press Inc (Verlag)
978-0-8493-1478-0 (ISBN)

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Offers comprehensive information on a variety of fruits and processes. This title includes the advances in processing technology, scientific research, and regulatory requirements. It also includes fresh-cut fruits, non-thermal methods of fruit processing, and information on the effects of variety and maturity on processed product quality.

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.

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

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.

Erscheint lt. Verlag	30.8.2004
Zusatzinfo	208 Tables, black and white; 20 Halftones, black and white; 177 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	1669 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8493-1478-X / 084931478X
ISBN-13	978-0-8493-1478-0 / 9780849314780
Zustand	Neuware