Handbook of Fruits and Fruit Processing

Front Cover
Nirmal Sinha, Jiwan Sidhu, Jozsef Barta, James Wu, M.Pilar Cano
John Wiley & Sons, Jun 20, 2012 - Technology & Engineering - 720 pages

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.

 

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Contents

Preface
Biochemistry of Fruits and Fruit Products
VOLATILE AROMA COMPOUNDS
Flavor of Fruits and Fruit Products and Their
Microbiology of Fresh and Processed Fruits
INTRODUCTION
Nutritional Quality of Fruits
Postharvest Storage Systems Biology
PROCESSED APPLE PRODUCTS
HARVEST AND POSTHARVEST HANDLING
Apricots Production Processing
Plums and Prunes
APRICOT BYPRODUCTS
Cranberry Blueberry Currant
INTRODUCTION
Strawberries and Raspberries

Freezing Preservation of Fruits
Conventional Thermal Processing
THERMAL DEATH CURVES
Aseptic Processing and Packaging
PREFORMED CONTAINERS
Food Additives in Fruit Processing
Manufacturing Fruit Beverages
PRODUCTION OF FILTERED AND CLOUDY FRUIT
PRODUCTION OF FRUIT JUICES WITH FIBERS
Manufacturing Jams and Jellies
Developments in Packaging of Fresh Fruits
FUTURE RESEARCH NEEDS
Microbial Safety and Sanitation of Fruits
Regulations
Apples and Pears Production
Sweet and Tart Cherries
Grapes and Raisins
BIOACTIVE COMPOUNDS
POSTHARVEST PHYSIOLOGY AND STORAGE
Tropical Fruit I Banana Mango
Tropical Fruit II Production Processing
INTRODUCTION
INTRODUCTION
PREHARVEST TREATMENTS FOR DATE FRUITS
Super Fruits Pomegranate Wolfberry
Production and Processing of Date Fruits
JUICE PULP AND POWDER
AMLA INDIAN GOOSEBERRY
Index
Copyright

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About the author (2012)

  • 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

Bibliographic information