Handbook of Fruits and Fruit Processing
Science and Technology
Published on 18. January 2006
Book
Hardback
712 pages
978-0-8138-1981-5 (ISBN)
Description
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits 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.
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.
Reviews / Votes
"In Handbook of fruits and fruit processing Dr Hui & his editorial team have assembled over 40 respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. As a professional reference book replete with the latest research or as a practical textbook filled with numerous examples of commodity applications, Handbook of fruits and Fruit processing is the current and comprehensive resource ideal for the fruit industry." (Beverage & Food World, August 2007)More details
Language
English
Place of publication
United States
Target group
Professional and scholarly
Illustrations
200 illustrations
Dimensions
Height: 261 mm
Width: 184 mm
Thickness: 34 mm
Weight
1648 gr
ISBN-13
978-0-8138-1981-5 (9780813819815)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Nirmal Sinha | Jiwan Sidhu | Jozsef Barta
Handbook of Fruits and Fruit Processing
Book
08/2012
2nd Edition
Wiley
€261.50
Article not available at the moment
Persons
Y.H. Hui, Ph.D., West Sacramento, CA is the editorial consultant and administrative editor for this project. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; and Food Plant Sanitations. Associate Editors: Jozsef Barta, Ph.D. is Head of the Department of Food Preservation at Corvinus University of Budapest, Hungary. M. Pilar Cano, Ph.D. is Director of the Instituto del Frio-CSIC, Ciudad Universitaria, Madrid, Spain. Todd W. Gusek, Ph.D. is Staff Scientist and in charge of the orange juice production for Cargill, Inc., Minneapolis, MN. Dr. Jiwan S. Sidhu is Professor at the Deptartment of Family Sciences at the College for Women, Kuwait University, Kuwait. Nirmal K. Sinha, Ph.D. is Research and Development Director at Graceland Fruits, Inc., Frankfort, MI.
Content
Contributors. Preface. Part I: Processing Technology. 1. Fruit microbiology. 2. Nutritional values of fruits. 3. Fruit processing: principles of heat treatment. 4. Fruit freezing principles. 5. Fruit drying principles. 6. Non-thermal pasteurization of fruit juice using high voltage electric fields. 7. Minimally processed fruits and fruit products and their microbiological safety. 8. Fresh-cut fruits. 9. Additives in fruit processing. 10. Fruit waste management. Part II: Products manufacturing. 11. Manufacturing jams and jellies. 12. Manufacturing fruit beverages. 13. Fruit as an ingredient in a fruit product. 14. Fruit processing plant. 15. Fruits sanitation and safety. Part III: Commodity processing. 16. Apples. 17. Apricots. 18. Horticultural and quality aspects of citrus fruits. 19. Oranges and citrus juices. 20. Sweet cherry. 21. Cranberry, blueberry, current, and gooseberry. 22. Date fruits: production and processing. 23. Grape juice. 24. Grapes and raisins. 25. Grape and wine biotechnology. 26. Olives processing. 27. Peaches and nectarines. 28. Dried pears. 29. Plums and Prunes. 30. Processing of red pepper fruits for production of paprika and paprika oleoresin. 31. Strawberries and raspberries. 32. Guava, lychee, papaya. 33. Banana, mango, passion fruit. 34. Prickly pear fruit. 35. Specialty fruits unique to Hungary. Index.