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Fruit processing : nutrition, products, and quality management

Author: D Arthey; P R Ashurst
Publisher: Gaithersburg, MD : Aspen Publishers, 2001.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Database:WorldCat
Summary:

Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they perceive to be healthy.

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: D Arthey; P R Ashurst
ISBN: 0834217333 9780834217331
OCLC Number: 44633027
Notes: Includes index.
Description: xiv, 312 pages : illustrations ; 27 cm
Contents: Ch. 1. Introduction to Fruit Processing / R. Barry Taylor --
Ch. 2. Biochemistry of Fruits and Its Implications on Processing / Canrad O. Perera and Elizabeth A. Baldwin --
Ch. 3. Fruit and Human Nutrition / Phillip C. Fourie --
Ch. 4. Storage, Ripening, and Handling of Fruit / Brian Beattie and Neil Wade --
Ch. 5. Production of Nunfermented Fruit Products / Peter Rutledge --
Ch. 6. Cider, Perry, Fruit Wines and Other Fermented Fruit Beverages / Basil Javis --
Ch. 7. Production of Thermally Processed and Frozen Fruit / Gerry Burrows --
Ch. 8. The Manufacture of Preserves, Flavorings, and Dried Fruits / Roger W. Broomfield --
Ch. 9. Packaging for Fruit Products / John Bettison --
Ch. 10. The By-Products of Fruit Processing / Ruth Cohn and Leo Cohn --
Ch. 11. Quality Management System and Hazard Analysis Critical Control Points / Gerry Burrows --
Ch. 12. Water Supplies, Effluent Disposal, and Other Environmental Considerations / Michael J. V. Wayman.
Responsibility: edited by David Arthey, Philip R. Ashurst.
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