Chapter 34. Apple: Production, Chemistry, and Processing

  1. Y. H. Hui Senior Scientist
  1. Nirmal K. Sinha

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch34

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Sinha, N. K. (2006) Apple: Production, Chemistry, and Processing, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch34

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Research and Development, Graceland Fruit Inc., 1123 Main Street, Frankfort, MI 49635, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • apples - production, chemistry, and processing;
  • total antioxidant capacity (TAC);
  • processed apple products

Summary

This chapter contains sections titled:

  • Introduction

  • Supply and Demand

  • Harvest and Storage

  • Apple Varieties

  • Physico-Chemical Characteristics

  • Processed Apple Products

  • References

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