Book description
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.
-
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
