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.
Contents
Part 1: Biology, Biochemistry, Nutrition, and Microbiology
- 1. Physiology and Classification of Fruits
- 2. Biochemistry of Fruits and Fruit Products
- 3. Flavor of Fruits and Fruit Products and Their Sensory Qualities
- 4. Microbiology of Fresh and Processed Fruits
- 5. Nutritional Quality of Fruits
Part 2: Postharvest Handling and Preservation Technologies
- 6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport
- 7. Freezing Preservation of Fruits
- 8. Conventional Thermal Processing and Preservation
- 9. Dehydration Preservation of Fruits
- 10. Developments in Minimal Processing of Fruits
- 11. Aseptic Processing and Packaging
- 12. Food Additives in Fruit Processing
Part 3: Processed Fruit Products and Packaging
- 13. Manufacturing Fruit Beverages and Concentrates
- 14. Manufacturing Jams and Jellies
- 15. Fresh-Cut Fruits
- 16. Fruit and Fruit Products as Ingredients
- 17. Developments in Packaging of Fresh Fruits and Fruit Products
Part 4: Processing Plant, Safety, and Regulations
- 18. Fruit Processing Plants and Equipments
- 19. Fruit Processing Waste Management
- 20. Microbial Safety and Sanitation of Fruits and Fruit Products
- 21. Fresh and Processed Fruits: Safety and Regulations
Part 5: Commodity Processing
- 22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products
- 23. Apricots Production, Processing, and Nutrition
- 24. Cranberry, Blueberry, Currant, and Gooseberry
- 25. Strawberries and Raspberries
- 26. Sweet and Tart Cherries
- 27. Grapes and Raisins
- 28. Wine Technology
- 29. Processing of Citrus Juices
- 30. Peaches and Nectarines
- 31. Plums and Prunes
- 32. Tropical Fruit I: Banana, Mango, and Pineapple
- 33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya
- 34. Production and Processing of Date Fruits
- 35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla
- Index
About the Authors
- Nirmal K. Sinha, Ph.D., VP, Research and Development, Graceland Fruit Inc., Frankfort, Michigan, USA.
- Jiwan S. Sidhu, Ph.D., Professor and Chairperson, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait.
- József Barta, Ph.D., Department Head and Vice Dean Scientific and International, Department of Food Science and Preservation, Corvinus University of Budapest, Hungary.
- James Swi-Bea Wu, Ph.D., Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
- M. Pilar Cano, Ph.D., Professor, Institute of Food Research, Instituto de Investigación en Ciencias de la Alimentación, Madrid, Spain.
Book Details
- Hardcover: 712 pages
- Publisher: Wiley-Blackwell; second edition (2012)
- Language: English
- ISBN-10: 0813808944
- ISBN-13: 978-0813808949
- Product Dimensions: 1.3 x 8.7 x 10.8 inches
- List price: $229.95