Handbook Of Fruits And Fruit Processing 2nd Edition

Edited by Sinha Nirmal K.; Edited by Sidhu, Jiwan; Edited by Barta Jozsef; Edited by Wu, James; Edited by Cano, M.Pilar
Short description/annotation:
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.
Description:

HANDBOOK OF FRUITS AND FRUIT PROCESSING
SECOND EDITION

Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, 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

Every 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 for scientists, product developers, students, and all professionals with an interest in this field.

Table of contents:

Contributors vii

Preface xi

Part 1 Biology, Biochemistry, Nutrition, and Microbiology

1. Physiology and Classification of Fruits 3
Kuo-Tan Li

2. Biochemistry of Fruits and Fruit Products 13
Mar´ıa-Jes´us Rodrigo, Berta Alqu´ezar, Fernando Alf´erez, and Lorenzo Zacar´ıas

3. Flavor of Fruits and Fruit Products and Their Sensory Qualities 35
Yearul Kabir and Jiwan S. Sidhu

4. Microbiology of Fresh and Processed Fruits 51
Anu Kalia and Rajinder P. Gupta

5. Nutritional Quality of Fruits 73
Concepci´on S´anchez-Moreno, Sonia De Pascual-Teresa, Bego˜na De Ancos, and M. Pilar Cano

Part 2 Postharvest Handling and Preservation Technologies

6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport 87
N. R. Bhat

7. Freezing Preservation of Fruits 103
Bego˜na De Ancos, Concepci´on S´anchez-Moreno, Sonia De Pascual-Teresa, and M. Pilar Cano

8. Conventional Thermal Processing and Preservation 121
Szu-Chuan Shen, Ming-ChangWu, and James S. B.Wu<