Fruit Processing Nutrition, Products, and Quality Management

• Other Authors: Arthey, David (edited), Ashurst, Philip R. (edited)
• Format: Book
• Language: English
• Published: Gaithersburg, MD AN ASPEN PUBLICATION 2001
• Edition: Second Edition
• Subjects: Fruit
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xiv, 312 pages illustrations 25 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0834217333

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. At the same time, developing countries are increasing their volumes of value-added fruit processing in order to earn important foreign currency. This book provides a concise, thorough and authoritative coverage of the technology of fruit processing from a worldwide perspective. Detailed coverage of the use of fruit by-products, environmental issues, quality assurance and hygiene reflect the importance of these topics. New chapters cover biochemistry and implications for processing, packaging, and quality management systems and HACCP. Food technologists, production managers and technical staff in the fruit processing industry and its equipment suppliers will find the book an important information source, while those in academic and research establishments will use it as a key reference.