Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Handbook Of Fruit Science And Technology
Download Handbook Of Fruit Science And Technology full books in PDF, epub, and Kindle. Read online Handbook Of Fruit Science And Technology ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Handbook of Fruit Science and Technology by : D. K. Salunkhe
Download or read book Handbook of Fruit Science and Technology written by D. K. Salunkhe and published by CRC Press. This book was released on 1995-08-18 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, sizing equipment, conveyors, package fillers, refrigeration methods and more.
Book Synopsis Hand Book of Fruit Science and Technology : Production, Composition, Storage, and Processing by : D.K. Salunkhe
Download or read book Hand Book of Fruit Science and Technology : Production, Composition, Storage, and Processing written by D.K. Salunkhe and published by . This book was released on 2005 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Fruits and Fruit Processing by : Y. H. Hui
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Handbook of Fruit and Vegetable Flavors by : Y. H. Hui
Download or read book Handbook of Fruit and Vegetable Flavors written by Y. H. Hui and published by John Wiley and Sons. This book was released on 2010-12-01 with total page 1118 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
Book Synopsis Handbook of Mango Fruit by : Muhammad Siddiq
Download or read book Handbook of Mango Fruit written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2017-06-05 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: Reviews global mango production trends and countries that are the major exporters and importers of mangoes Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace Assesses latest trends in packaging of and shipping of mangoes Provides in depth coverage on value-added processing and by-products utilization Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.
Book Synopsis Handbook of Fruits and Fruit Processing by : Nirmal K. Sinha
Download or read book Handbook of Fruits and Fruit Processing written by Nirmal K. Sinha and published by John Wiley & Sons. This book was released on 2012-06-20 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, 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 properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Book Synopsis Handbook of Postharvest Technology by : Amalendu Chakraverty
Download or read book Handbook of Postharvest Technology written by Amalendu Chakraverty and published by CRC Press. This book was released on 2003-01-22 with total page 926 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
Book Synopsis Handbook of Food Science and Technology 3 by : Romain Jeantet
Download or read book Handbook of Food Science and Technology 3 written by Romain Jeantet and published by John Wiley & Sons. This book was released on 2016-06-14 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Book Synopsis Science and Technology of Fruit Wine Production by : Maria R. Kosseva
Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines
Book Synopsis Handbook of Food Products Manufacturing, 2 Volume Set by : Nirmal K. Sinha
Download or read book Handbook of Food Products Manufacturing, 2 Volume Set written by Nirmal K. Sinha and published by John Wiley and Sons. This book was released on 2007-04-27 with total page 2317 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Book Synopsis Handbook of Food Powders by : Bhesh Bhandari
Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life and techniques used to examine particle size Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Book Synopsis Handbook of Vegetable Science and Technology by : D. K. Salunkhe
Download or read book Handbook of Vegetable Science and Technology written by D. K. Salunkhe and published by CRC Press. This book was released on 1998-03-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "
Book Synopsis Processing Fruits by : Diane M. Barrett
Download or read book Processing Fruits written by Diane M. Barrett and published by CRC Press. This book was released on 2004-08-30 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.
Book Synopsis Handbook of Pineapple Technology by : Maria Gloria Lobo
Download or read book Handbook of Pineapple Technology written by Maria Gloria Lobo and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Book Synopsis Fruit and Vegetable Processing by : United Nations Development Fund for Women
Download or read book Fruit and Vegetable Processing written by United Nations Development Fund for Women and published by . This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the range of methods and equipment available for preserving products.
Book Synopsis A handbook on post harvest management of fruits and vegetables by : John
Download or read book A handbook on post harvest management of fruits and vegetables written by John and published by Daya Books. This book was released on 2008 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Handbook on Post Harvest Management of Fruits and Vegetables deals with the scientific approach to post harvest management of fresh fruits and vegetables with the intention to minimize the post harvest losses. It is a compilation of informations on various aspects of post harvest technology in to a simple handbook. Separate chapters on the importance of harvesting indices of various fruits and vegetables, methods of harvesting, importance of washing and various techniques and types of machines used for washing are coverd in the earlier chapters with tables and pictures. Importance of packing fresh fruits and vegetables, its comparative merits and demerits of each material, pre-treatments of fruits and vegetables, different storage techniques and hazards during transportation are covered in the later chapters. This is a brief and valid handbook highly suitable for the students and research workers in the field of Horticulture, Agriculture and Food Science and Technology who are doing post harvest aspect of fruit and vegetables and also those who are engaged in fresh fruits and vegetable handling, packaging marketing. Contents Chapter 1: Introduction; Chapter 2: Harvesting; Chapter 3: Washing; Chapter 4: Sorting and Grading; Chapter 5: Pre-treatments; Chapter 6: Packaging; Chapter 7: Storage; Chapter 8: Transportation
Download or read book Citrus Fruit written by Milind Ladanyia and published by Academic Press. This book was released on 2010-07-28 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public. This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician. With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants. Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed. * Provides practical tips for post harvest management. * Includes all aspects of citrus fruit biology, technology and quality evaluation. * Discusses biotechnological applications and potential fresh citrus fruit quality improvement * Evaluates medicinal and therapeutic applications and recent clinical findings * Exhaustive glossary included
