Produkt
KlappentextFruits 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
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
Details
Weitere ISBN/GTIN9781118352557
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format Hinweis2 - DRM Adobe / Adobe Ebook Reader
FormatFormat mit automatischem Seitenumbruch (reflowable)
Verlag
Erscheinungsjahr2012
Erscheinungsdatum02.05.2012
Auflage2. Auflage
Seiten720 Seiten
SpracheEnglisch
Dateigrösse20529 Kbytes
Artikel-Nr.2840205
Rubriken
Genre9201