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dc.contributor.authorSinha, Nirmal K.
dc.contributor.authorSidhu, Jiwan S.
dc.contributor.authorBarta, József
dc.date.issued2012
dc.identifier.isbn978-0-8138-0894-9
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8176
dc.descriptionxii, 694 p.
dc.description.abstractThis book 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.
dc.language.isoen
dc.publisherWiley-Blackwell
dc.subjectFood industry and trade
dc.subject.otherFruit
dc.subject.otherProcessing
dc.titleHandbook of fruits and fruit processing
dc.typeBook
dc.description.version2nd edition


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