e-Handbook

Handbook of Fruits and Fruit Processing: Part II Products Manufacturing

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In the past 30 years, several professional reference books on fruits and fruit processing have been published. The senior editor of this volume was part of an editorial team that published a two-volume text on
the subject in the mid-nineties. It may not be appropriate for us to state the advantages of our book over the others available in the market, especially in contents; however, each professional reference treatise has its strengths. The decision is left to the readers to determine which title best suits their requirement.

This book presents the processing of fruits from four perspectives: scientific basis; manufacturing and
engineering principles; production techniques; and processing of individual fruits. Part I presents up-to-date information on the fundamental aspects and processing technology for fruits and fruit products, covering:  Microbiology,  Nutrition, Heat treatment, Freezing, Drying, New technology: pulsed electric fields, Minimal processing, Fresh-cut fruits, Additives, Waste management

Part II covers the manufacturing aspects of processed fruit products: Jams and jellies, Fruit beverages, Fruit as an ingredient, A fruit processing plant, Sanitation and safety in a fruit processing plant

Part III is from the commodity processing perspective, covering important groups of fruits such as: Apples, Apricots, Citrus fruits and juices, Sweet cherries, Cranberries, blueberries, currants, and gooseberries, Date fruits, Grapes and raisins, including juices and wine, Olives, Peaches and nectarines, Pears, Plums and Prunes, Red pepper fruits, Strawberries and raspberries, Tropical fruits (guava, lychee, papaya, banana,
mango, and passion fruit) Although many topical subjects are included in our text, we do not claim that the coverage is comprehensive.

This work is the result of the combined efforts of nearly fifty professionals from industry, government,
and academia. They represent eight countries with diverse expertise and backgrounds in the discipline of fruit science and technology.An international editorial team of six members from four countries led these experts. Each contributor or editor was responsible for researching and reviewing subjects of immense depth, breadth, and complexity. Care and attention were paramount to ensure technical accuracy for each topic. In sum, this volume is unique in many respects. It is our sincere hope and belief that it will serve as an essential reference on fruits and fruit processing for professionals in government, industry, and academia.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

Iowa : Blackwell Publishing, John Wiley & Sons., 2006

Deskripsi Fisik

TP370.H264 ; 664.8—dc22

Bahasa

English

ISBN/ISSN

978-0-8138-1981-5

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

HORTIKULTURA

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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