Processing fruits : science and technology
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press ,
c2005
|
| Edition: | 2nd ed |
| Subjects: | |
| Online Access: | Publisher description |
Table of Contents:
- Pt. 1 Biology, Principles, and Applications
- Classification, composition of fruits, and postharvest maintenance of quality
- Refrigerated and controlled/modified atmosphere storage
- Fresh-cut fruits
- Juice processing
- Enzymes in the fruit juice and wine industry
- Fruit preserves and jams
- Drying of fruits
- Fruit freezing
- Thermal processing of fruits
- Novel processing technologies for food preservation
- Ionizing radiation processing of fruits and fruit products
- Microbiology of fruit products
- Direct food additives in fruit processing
- Quality assurance, quality control, inspection, and sanitation
- Packaging of fruits and vegetables
- Grades, standards, and food labeling
- Residual management in fruit processing plants
- Pt. 2 Major Processed Products
- Apples and apple processing
- Peach and apricot
- Sweet cherry and sour cherry processing
- Plums and prunes
- Strawberries and raspberries
- Processing of cranberry, blueberry, currant, and gooseberry
- Grape juice: factors that influence quality, processing technology and economics
- Oranges and tangerines
- Grapefruits, lemons, and limes
- Bananas (processed)
- Tropical fruits
- Coconut
- Avocados
- Olives
- Nuts