Share

Processing fruits: science and technology. 1. Biology, principles and applications. 2. Major processed products.

Author(s) : SOMOGYI L. P., RAMASWAMY H. S., HUI Y. H., BARRETT D. M.

Type of monograph: Book

Summary

Encyclopedic in scope, this two-volume publication is a comprehensive presentation of today's fruit processing technology. Extract from the table of contents: Volume 1: classification, composition of fruits, and postharvest maintenance of quality; thermal processing of fruits; juice processing; enzymes in the fruit juice and wine industry; fruit preserves and jams; refrigerated and controlled modified atmosphere storage;fruit freezing; drying of fruits; ionizing radiation for preservation of fruits; 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 labelling; residual management in fruit processing plants. Volume 2: apples and apple processing; apricots and peaches; cherry and sour cherry processing; plums and prunes; strawberries and raspberries; processing in cranberry, blueberry, currant, and gooseberry; grape juice: factors that influence quality, processing technology, and economics; raisin production and processing; oranges and tangerines; grapefruits, lemons, and limes; nuts. Some of the articles will be abstracted in a future issue of the IIR Bulletin.

Details

  • Original title: Processing fruits: science and technology. 1. Biology, principles and applications. 2. Major processed products.
  • Record ID : 1999-2636
  • Languages: English
  • Subject: Regulation
  • Publication: Technomic Publishing Company - United states/United states
  • Publication date: 1996
  • ISBN: 1566763622
  • Source: Source: 2 vol.; 522 + 558 p. (15.5 x 23.5); fig.; phot.; tabl.; index; USD 169.95; USD 99.95.
  • Document available for consultation in the library of the IIR headquarters only.

Links


See book excerpts (7)

Indexing