Handbook of Fruits and Fruit Processing, Second Edition

Handbook of Fruits and Fruit Processing, Second Edition

Editor(s): Nirmal K. Sinha, Jiwan S. Sidhu, József Barta, James S. B. Wu, M. Pilar Cano

Published Online: 1 AUG 2012 08:50AM EST

Print ISBN: 9780813808949

Online ISBN: 9781118352533

DOI: 10.1002/9781118352533

About this Book

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.

Table of contents

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  1. Part 1: Biology, Biochemistry, Nutrition, and Microbiology

    1. Chapter 2

      Biochemistry of Fruits and Fruit Products (pages 13–34)

      María-Jesús Rodrigo, Berta Alquézar, Fernando Alférez and Lorenzo Zacarías

    2. Chapter 5

      Nutritional Quality of Fruits (pages 73–84)

      Concepción Sánchez-Moreno, Sonia De Pascual-Teresa, Bego˜na De Ancos and M. Pilar Cano

  2. Part 2: Postharvest Handling and Preservation Technologies

    1. Chapter 7

      Freezing Preservation of Fruits (pages 103–119)

      Bego˜na De Ancos, Concepción Sánchez-Moreno, Sonia De Pascual-Teresa and M. Pilar Cano

  3. Part 3: Processed Fruit Products and Packaging

    1. Chapter 15

      Fresh-Cut Fruits (pages 245–262)

      Olga Martín-Belloso, Robert Soliva-Fortuny and Gemma Oms-Oliu

  4. Part 4: Processing Plant, Safety, and Regulations

  5. Part 5: Commodity Processing

    1. Chapter 28

      Wine Technology (pages 461–488)

      Maite Novo, Manuel Quirós, Pilar Morales and Ramón González

    2. Chapter 29

      Processing of Citrus Juices (pages 489–533)

      Kulwant S. Sandhu, Kuldip S. Minhas and Jiwan S. Sidhu

    3. Chapter 30

      Peaches and Nectarines (pages 535–549)

      Muhammad Siddiq, Allan Liavoga and Ibrahim Greiby

    4. Chapter 31

      Plums and Prunes (pages 551–564)

      Muhammad Siddiq and Muhammad Tauseef Sultan

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