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Handbook of Fruits and Fruit Processing

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 proper.

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  • "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 proper.--[Source inconnue]."
  • "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 proper."@en
  • ""The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Second Edition, the editorial team has assembled over forty respected academicians and industry professionals from across the globe to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. Fruits are diverse and complex in production, storage, transport, packaging, processing and application. In a developed economy such as the United States approximately 60-70% fruits and vegetables are processed into various value added products and account for nearly a third of cash crop receipts and a fifth of agricultural exports. In emerging economies and markets there is an increasing emphasis on value added agriculture and realization about the nutritional aspects of fruits and vegetables.The second edition of the handbook on fruits and fruit processing further builds on the contents and quality of the first edition by incorporating contemporary and new scientific and technological developments that have occurred since its publication. The second edition improves, includes and expands the coverage of the subject matters to provide relevant developments in: horticultural biochemistry, microbiology (including HACCP, legal and safe microbial limits of fruit and fruit products entering world trade), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies (freezing, canning, aseptic processing, non-thermal technology, drying, etc.), and details on commodity processing including frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines" -- Library of Congress."
  • "The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry."@en
  • ""The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Second Edition, the editorial team has assembled over forty respected academicians and industry professionals from across the globe to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. Fruits are diverse and complex in production, storage, transport, packaging, processing and application. In a developed economy such as the United States approximately 60-70% fruits and vegetables are processed into various value added products and account for nearly a third of cash crop receipts and a fifth of agricultural exports. In emerging economies and markets there is an increasing emphasis on value added agriculture and realization about the nutritional aspects of fruits and vegetables. The second edition of the handbook on fruits and fruit processing further builds on the contents and quality of the first edition by incorporating contemporary and new scientific and technological developments that have occurred since its publication. The second edition improves, includes and expands the coverage of the subject matters to provide relevant developments in: horticultural biochemistry, microbiology (including HACCP, legal and safe microbial limits of fruit and fruit products entering world trade), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies (freezing, canning, aseptic processing, non-thermal technology, drying, etc.), and details on commodity processing including frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines"--"
  • ""The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Second Edition, the editorial team has assembled over forty respected academicians and industry professionals from across the globe to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. Fruits are diverse and complex in production, storage, transport, packaging, processing and application. In a developed economy such as the United States approximately 60-70% fruits and vegetables are processed into various value added products and account for nearly a third of cash crop receipts and a fifth of agricultural exports. In emerging economies and markets there is an increasing emphasis on value added agriculture and realization about the nutritional aspects of fruits and vegetables. The second edition of the handbook on fruits and fruit processing further builds on the contents and quality of the first edition by incorporating contemporary and new scientific and technological developments that have occurred since its publication. The second edition improves, includes and expands the coverage of the subject matters to provide relevant developments in: horticultural biochemistry, microbiology (including HACCP, legal and safe microbial limits of fruit and fruit products entering world trade), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies (freezing, canning, aseptic processing, non-thermal technology, drying, etc.), and details on commodity processing including frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines"--"@en

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  • "Livres électroniques"
  • "Aufsatzsammlung"
  • "Llibres electrònics"
  • "Electronic books"
  • "Electronic books"@en
  • "Handbooks and manuals"@en

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  • "Handbook of Fruits and Fruit Processing"@en
  • "Handbook of Fruits and Fruit Processing"
  • "Handbook of fruits and fruit processing"
  • "Handbook of fruits and fruit processing"@en
  • "Handbook of Fruits and Fruit Processing Science and Technology"@en
  • "Handbook of fruits and fruit processing : science and technology"

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