Processing Fruits: Science and Technology, Second Edition [Englisch] [Gebundene Ausgabe] price

"The 2nd edition with this book provides comprehensive and current information over a wide variety of fruits and processing techniques plus advances in scientific research and regulatory requirements." - Food Technology and science Abstracts, Vol. 37 (1), 2005

While the first edition of the highly acclaimed reference covered essentially the most innovative and effective solutions to preserve fruits at this time, new research and technologies allow it to be required to provide a much more current and detailed look on the preservation and processing procedures of today. "Processing Fruits: Science and Technology, Second Edition" provides comprehensive and up-to-date information on a wide number of fruits and processing methods.Revised and updated by a worldwide team of contributors, this new edition includes the newest advances in processing technology, scientific research, and regulatory requirements. New authors offer a broader scope of information and supply expanded coverage of fresh-cut fruits, non-thermal methods of fruit processing, as well as the effects of variety and maturity on processed product quality. The book presents a wide variety of info on greater than 20 different fruits and fruit products and covers traditional types of preservation at the same time as the newest technologies. Providing an extraordinary degree of information on modern methods for the preservation and processing of fruit, this is an essential resource for individuals acquainted with fruit processing and novices short of funds of an solid introduction on the diversity of preservation methods.



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