Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing

Editor(s): Y. H. Hui

Published Online: 10 DEC 2007

Print ISBN: 9780813819815

Online ISBN: 9780470277737

DOI: 10.1002/9780470277737

About this Book

The processing of fruits continues to undergo rapid change. In the Handbook ofFruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types.

The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market.

As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Table of contents

    1. You have free access to this content
    2. Chapter 2

      Nutritional Values of Fruits (pages 29–43)

      C. Sánchez-Moreno, S. De Pascual-Teresa, B. De Ancos and M. P. Cano

    3. Chapter 4

      Fruit Freezing Principles (pages 59–79)

      B. De Ancos, C. Sánchez-Moreno, S. De Pascual-Teresa and M. P. Cano

    4. Chapter 8

      Fresh-Cut Fruits (pages 129–144)

      O. Martín-Belloso, R. Soliva-Fortuny and G. Oms-Oliu

    5. Chapter 23

      Grape Juice (pages 421–437)

      O. Martín-Belloso and A. R. Marsellés-Fontanet

    6. Chapter 26

      Olive Processing (pages 491–517)

      B. Gandul-Rojas and M. I. Mínguez-Mosquera

    7. You have free access to this content