Handbook of Fruits and Fruit Processing
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>Preface xi</p>
<p>Part 1: Biology, Biochemistry, Nutrition, and Microbiology</p>
<p>1. Physiology and Classification of Fruits 3<br /> Kuo–Tan Li</p>
<p>2. Biochemistry of Fruits and Fruit Products 13<br /> Mar´©¥a–Jes´us Rodrigo, Berta Alqu´ezar, Fernando Alf´erez, and Lorenzo Zacar´©¥as</p>
<p>3. Flavor of Fruits and Fruit Products and Their Sensory Qualities 35<br /> Yearul Kabir and Jiwan S. Sidhu</p>
<p>4. Microbiology of Fresh and Processed Fruits 51<br /> Anu Kalia and Rajinder P. Gupta</p>
<p>5. Nutritional Quality of Fruits 73<br /> Concepci´on S´anchez–Moreno, Sonia De Pascual–Teresa, Bego na De Ancos, and M. Pilar Cano</p>
<p>Part 2: Postharvest Handling and Preservation Technologies</p>
<p>6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport 87<br /> N. R. Bhat</p>
<p>7. Freezing Preservation of Fruits 103<br /> Bego na De Ancos, Concepci´on S´anchez–Moreno, Sonia De Pascual–Teresa, and M. Pilar Cano</p>
<p>8. Conventional Thermal Processing and Preservation 121<br /> Szu–Chuan Shen, Ming–ChangWu, and James S. B.Wu</p>
<p>9. Dehydration Preservation of Fruits 133<br /> J´ozsef Barta, Csaba Balla, and Gyula Vatai</p>
<p>10. Developments in Minimal Processing of Fruits 153<br /> Csaba Balla, J´ozsef Farkas, and Istv´an Dalmadi</p>
<p>11. Aseptic Processing and Packaging 175<br /> James S. B. Wu, Hsin–Yun Hsu, and Bing–Heui B. Yang</p>
<p>12. Food Additives in Fruit Processing 189<br /> P. S. Raju and A. S. Bawa</p>
<p>Part 3: Processed Fruit Products and Packaging 13. Manufacturing Fruit Beverages and Concentrates 215<br /> Em¢©oke Horv´ath–Kerkai and M´onika St´eger–M´at´e</p>
<p>14. Manufacturing Jams and Jellies 229<br /> H. S. Vibhakara and A. S. Bawa</p>
<p>15. Fresh–Cut Fruits 245<br /> Olga Mart´©¥n–Belloso, Robert Soliva–Fortuny, and Gemma Oms–Oliu</p>
<p>16. Fruit and Fruit Products as Ingredients 263<br /> Gy¨orgyi P´atkai</p>
<p>17. Developments in Packaging of Fresh Fruits and Fruit Products 277<br /> Poonam Aggarwal and Amarjit Kaur</p>
<p>Part 4: Processing Plant, Safety, and Regulations</p>
<p>18. Fruit Processing Plants and Equipments 299<br /> J´ozsef Barta</p>
<p>19. Fruit Processing Waste Management 315<br /> Judit Monspart–S´enyi</p>
<p>20. Microbial Safety and Sanitation of Fruits and Fruit Products 333<br /> Sameer Al–Zenki, Husam Al–Omirah, and Jiwan S. Sidhu</p>
<p>21. Fresh and Processed Fruits: Safety and Regulations 353<br /> Muhammad Siddiq, Nirmal K. Sinha, and Nanda P. Joshi</p>
<p>Part 5: Commodity Processing</p>
<p>22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products 367<br /> Nirmal K. Sinha</p>
<p>23. Apricots Production, Processing, and Nutrition 385<br /> Muhammad Siddiq, Masood Sadiq Butt, and Ibrahim Greiby</p>
<p>24. Cranberry, Blueberry, Currant, and Gooseberry 399<br /> Kristen K. Girard and Nirmal K. Sinha</p>
<p>25. Strawberries and Raspberries 419<br /> Nirmal K. Sinha</p>
<p>26. Sweet and Tart Cherries 433<br /> M´onika St´eger–M´at´e</p>
<p>27. Grapes and Raisins 447<br /> N. R. Bhat, B. B. Desai, and M. K. Suleiman</p>
<p>28. Wine Technology 461<br /> Maite Novo, Manuel Quir´os, Pilar Morales, and Ram´on Gonz´alez</p>
<p>29. Processing of Citrus Juices 489<br /> Kulwant S. Sandhu, Kuldip S. Minhas, and Jiwan S. Sidhu</p>
<p>30. Peaches and Nectarines 535<br /> Muhammad Siddiq, Allan Liavoga, and Ibrahim Greiby</p>
<p>31. Plums and Prunes 551<br /> Muhammad Siddiq and Muhammad Tauseef Sultan</p>
<p>32. Tropical Fruit I: Banana, Mango, and Pineapple 565<br /> Lillian Occe na Po and Edgar C. Po</p>
<p>33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya 591<br /> Jiwan S. Sidhu</p>
<p>34. Production and Processing of Date Fruits 629<br /> Jiwan S. Sidhu</p>
<p>35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla 653<br /> Jiwan S. Sidhu and Tasleem A. Zafar</p>
<p>Index 681</p>