{"product_id":"handbook-of-fruits-and-fruit-processing-isbn-9780813808949","title":"Handbook of Fruits and Fruit Processing","description":"\u003cp\u003eHANDBOOK OF \u003cb\u003eFRUITS AND FRUIT PROCESSING\u003c\/b\u003e\u003cbr\u003e SECOND EDITION\u003cbr\u003e \u003c\/p\u003e\u003cp\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003ci\u003e Handbook of Fruits and Fruit Processing\u003c\/i\u003e 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: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health\u003c\/li\u003e \u003cli\u003e Part II: Postharvest handling and preservation of fruits\u003c\/li\u003e \u003cli\u003e Part III: Product manufacturing and packaging\u003c\/li\u003e \u003cli\u003e Part IV: Processing plant, waste management, safety, and regulations\u003c\/li\u003e \u003cli\u003e Part V: Production, quality, and processing aspects of major fruits and fruit products\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e 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. \u003c\/p\u003e\u003cp\u003eContributors vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 Biology, Biochemistry, Nutrition, and Microbiology\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Physiology and Classification of Fruits 3\u003cbr\u003e\u003ci\u003eKuo-Tan Li\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Biochemistry of Fruits and Fruit Products 13\u003cbr\u003e\u003ci\u003eMar´ıa-Jes´us Rodrigo, Berta Alqu´ezar, Fernando Alf´erez, and Lorenzo Zacar´ıas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Flavor of Fruits and Fruit Products and Their Sensory Qualities 35\u003cbr\u003e\u003ci\u003eYearul Kabir and Jiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Microbiology of Fresh and Processed Fruits 51\u003cbr\u003e\u003ci\u003eAnu Kalia and Rajinder P. Gupta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Nutritional Quality of Fruits 73\u003cbr\u003e\u003ci\u003eConcepci´on S´anchez-Moreno, Sonia De Pascual-Teresa, Bego˜na De Ancos, and M. Pilar Cano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Postharvest Handling and Preservation Technologies\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6. Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport 87\u003cbr\u003e\u003ci\u003eN. R. Bhat\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Freezing Preservation of Fruits 103\u003cbr\u003e\u003ci\u003eBego˜na De Ancos, Concepci´on S´anchez-Moreno, Sonia De Pascual-Teresa, and M. Pilar Cano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Conventional Thermal Processing and Preservation 121\u003cbr\u003e\u003ci\u003eSzu-Chuan Shen, Ming-ChangWu, and James S. B.Wu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Dehydration Preservation of Fruits 133\u003cbr\u003e\u003ci\u003eJ´ozsef Barta, Csaba Balla, and Gyula Vatai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Developments in Minimal Processing of Fruits 153\u003cbr\u003e\u003ci\u003eCsaba Balla, J´ozsef Farkas, and Istv´an Dalmadi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Aseptic Processing and Packaging 175\u003cbr\u003e\u003ci\u003eJames S. B. Wu, Hsin-Yun Hsu, and Bing-Heui B. Yang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Food Additives in Fruit Processing 189\u003cbr\u003e\u003ci\u003eP. S. Raju and A. S. Bawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3 Processed Fruit Products and Packaging\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13. Manufacturing Fruit Beverages and Concentrates 215\u003cbr\u003e\u003ci\u003eEm˝oke Horv´ath-Kerkai and M´onika St´eger-M´at´e\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Manufacturing Jams and Jellies 229\u003cbr\u003e\u003ci\u003eH. S. Vibhakara and A. S. Bawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Fresh-Cut Fruits 245\u003cbr\u003e\u003ci\u003eOlga Mart´ın-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Fruit and Fruit Products as Ingredients 263\u003cbr\u003e\u003ci\u003eGy¨orgyi P´atkai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Developments in Packaging of Fresh Fruits and Fruit Products 277\u003cbr\u003e\u003ci\u003ePoonam Aggarwal and Amarjit Kaur\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4 Processing Plant, Safety, and Regulations\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18. Fruit Processing Plants and Equipments 299\u003cbr\u003e\u003ci\u003eJ´ozsef Barta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Fruit Processing Waste Management 315\u003cbr\u003e\u003ci\u003eJudit Monspart-S´enyi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Microbial Safety and Sanitation of Fruits and Fruit Products 333\u003cbr\u003eSameer Al-Zenki, Husam Al-Omirah, and Jiwan S. Sidhu\u003c\/p\u003e \u003cp\u003e21. Fresh and Processed Fruits: Safety and Regulations 353\u003cbr\u003eMuhammad Siddiq, Nirmal K. Sinha, and Nanda P. Joshi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5 Commodity Processing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e22. Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products 367\u003cbr\u003e\u003ci\u003eNirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. Apricots Production, Processing, and Nutrition 385\u003cbr\u003e\u003ci\u003eMuhammad Siddiq, Masood Sadiq Butt, and Ibrahim Greiby\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24. Cranberry, Blueberry, Currant, and Gooseberry 399\u003cbr\u003e\u003ci\u003eKristen K. Girard and Nirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25. Strawberries and Raspberries 419\u003cbr\u003e\u003ci\u003eNirmal K. Sinha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26. Sweet and Tart Cherries 433\u003cbr\u003e\u003ci\u003eM´onika St´eger-M´at´e\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27. Grapes and Raisins 447\u003cbr\u003e\u003ci\u003eN. R. Bhat, B. B. Desai, and M. K. Suleiman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28. Wine Technology 461\u003cbr\u003e\u003ci\u003eMaite Novo, Manuel Quir´os, Pilar Morales, and Ram´on Gonz´alez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29. Processing of Citrus Juices 489\u003cbr\u003e\u003ci\u003eKulwant S. Sandhu, Kuldip S. Minhas, and Jiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30. Peaches and Nectarines 535\u003cbr\u003e\u003ci\u003eMuhammad Siddiq, Allan Liavoga, and Ibrahim Greiby\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31. Plums and Prunes 551\u003cbr\u003e\u003ci\u003eMuhammad Siddiq and Muhammad Tauseef Sultan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32. Tropical Fruit I: Banana, Mango, and Pineapple 565\u003cbr\u003e\u003ci\u003eLillian Occe˜na Po and Edgar C. Po\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33. Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya 591\u003cbr\u003e\u003ci\u003eJiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34. Production and Processing of Date Fruits 629\u003cbr\u003e\u003ci\u003eJiwan S. Sidhu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35. Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla 653\u003cbr\u003e\u003ci\u003eJiwan S. Sidhu and Tasleem A. Zafar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 681\u003c\/p\u003e  \u003cp\u003e“This “Handbook of Fruits and Fruit Processing” is a comprehensive description of the latest developments and research efforts in this special field that are aimed at improving production methods, post-harvest storage and processing, safety, quality as well as developing new processes and products.”  (\u003ci\u003eAdvances in Food Science\u003c\/i\u003e, 1 January 2013)\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eThe Editors \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003e Nirmal K. Sinha\u003c\/b\u003e, PhD, VP, Research and Development, Graceland Fruit Inc., Frankfort, Michigan, USA \u003c\/p\u003e\u003cp\u003e\u003cb\u003e Jiwan S. Sidhu\u003c\/b\u003e, PhD, Professor and Chairperson, Department of Family Sciences, College for Women, Kuwait University, Safat, Kuwait \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJózsef Barta\u003c\/b\u003e, PhD, Department Head and Vice Dean Scientific and International, Department of Food Science and Preservation, Corvinus University of Budapest, Hungary \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJames S. B. Wu\u003c\/b\u003e, PhD, Professor, Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan \u003c\/p\u003e\u003cp\u003e\u003cb\u003e M. Pilar Cano\u003c\/b\u003e, PhD, Professor, Institute of Food Research, Instituto de Investigación en Ciencias de la Alimentación, Madrid, Spain   \u003c\/p\u003e \u003cp\u003eHANDBOOK OF \u003cb\u003eFRUITS AND FRUIT PROCESSING\u003c\/b\u003e\u003cbr\u003e SECOND EDITION\u003cbr\u003e \u003c\/p\u003e\u003cp\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003ci\u003e Handbook of Fruits and Fruit Processing\u003c\/i\u003e 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: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health\u003c\/li\u003e \u003cli\u003e Part II: Postharvest handling and preservation of fruits\u003c\/li\u003e \u003cli\u003e Part III: Product manufacturing and packaging\u003c\/li\u003e \u003cli\u003e Part IV: Processing plant, waste management, safety, and regulations\u003c\/li\u003e \u003cli\u003e Part V: Production, quality, and processing aspects of major fruits and fruit products\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989332639973,"sku":"NP9780813808949","price":283.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813808949.jpg?v=1761783703","url":"https:\/\/k12savings.com\/es\/products\/handbook-of-fruits-and-fruit-processing-isbn-9780813808949","provider":"K12savings","version":"1.0","type":"link"}