Effects Of Dehydration Processes With Special Reference To Microwave Irradiation On Selected Biochemical And Physical Changes In Apples Pyrus Malus
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Comprehensive Dissertation Index, 1861-1972: Health and environmental sciences
Author | : Xerox University Microfilms |
Publisher | : |
Total Pages | : 1060 |
Release | : 1973 |
Genre | : Dissertations, Academic |
ISBN | : |
Comprehensive Dissertation Index, 1861-1972: Author index
Author | : Xerox University Microfilms |
Publisher | : |
Total Pages | : 1118 |
Release | : 1973 |
Genre | : Dissertations, Academic |
ISBN | : |
Handbook of Fruits and Fruit Processing
Author | : Y. H. Hui |
Publisher | : John Wiley & Sons |
Total Pages | : 712 |
Release | : 2008-02-28 |
Genre | : Technology & Engineering |
ISBN | : 0470276487 |
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, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Fruit Processing
Author | : D. Arthey |
Publisher | : Springer Science & Business Media |
Total Pages | : 260 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461521033 |
Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature of fruit is a major reason for its increased consumption in the developed world, and many consumers today find a wider selection of fruit varieties, available at all times of the year, than ever before. This volume, however, is not so much concerned with fresh fruit as those principal areas of processing to which it may be subjected. Fruit processing arose as a means of utilising a short-lived product and preserving its essential nutritional qualities as far as possible. A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. After a general introduction, the chapter on fruit storage is the only contribution which deals with a process from which fruit emerges in essentially the same physical condition. Beyond that the book sets out to cover most of the major areas in which fruit may be processed into forms which bear varying semblances to the original raw material.
Fruit and Vegetables
Author | : Anthony Keith Thompson |
Publisher | : John Wiley & Sons |
Total Pages | : 489 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 1405147806 |
The second edition of this very well-received book, which in itsfirst edition was entitled Postharvest Technology of Fruits andVegetables, has been welcomed by the community of postharvestphysiologists and technologists who found the first edition of suchgreat use. The book covers, in comprehensive detail, postharvestphysiology as it applies to postharvest quality, technologyrelating to maturity determination, harvesting, packaging,postharvest treatments, controlled atmosphere storage, ripening andtransportation on a very wide international range of fruits andvegetables. The new edition of this definitive work, which contains manyfull colour photographs, provides key practical andcommercially-oriented information of great use in helping to ensurethat fruit and vegetables reach the retailer in optimum condition,with the minimum of loss and spoilage. Fruits and vegetables, 2nd edition is essential readingforfruit and vegetable technologists, food scientists and foodtechnologists, agricultural scientists, commercial growers,shippers and warehousing operatives and personnel within packagingcompanies. Researchers and upper level students in food science,food technology, plant and agricultural sciences will find a greatdeal of use within this landmark book. All libraries in researchestablishments and universities where these subjects are studiedand taught should have copies readily available for users. A. K. Thompson was formerly Professor and head of PostharvestTechnology, Silsoe College, UK.