Tropical and Subtropical Fruits (PDF)
Postharvest Physiology, Processing and Packaging
(Sprache: Englisch)
Tropical and sub-tropical fruits have gained significant importance
in global commerce. This book examines recent developments in the
area of fruit technology including: postharvest physiology and
storage; novel processing technologies applied to fruits;...
in global commerce. This book examines recent developments in the
area of fruit technology including: postharvest physiology and
storage; novel processing technologies applied to fruits;...
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Tropical and sub-tropical fruits have gained significant importance
in global commerce. This book examines recent developments in the
area of fruit technology including: postharvest physiology and
storage; novel processing technologies applied to fruits; and
in-depth coverage on processing, packaging, and nutritional quality
of tropical and sub-tropical fruits. This contemporary handbook
uniquely presents current knowledge and practices in the value
chain of tropical and subtropical fruits world-wide, covering
production and post-harvest practices, innovative processing
technologies, packaging, and quality management.
Chapters are devoted to each major and minor tropical fruit
(mango, pineapple, banana, papaya, date, guava, passion fruit,
lychee, coconut, logan, carombola) and each citrus and non-citrus
sub-tropical fruit (orange, grapefruit, lemon/lime,
mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive,
fig, cherimoya, jackfruit, mangosteen). Topical coverage for each
fruit is extensive, including: current storage and shipping
practices; shelf life extension and quality; microbial issues and
food safety aspects of fresh-cut products; processing operations
such as grading, cleaning, size-reduction, blanching, filling,
canning, freezing, and drying; and effects of processing on
nutrients and bioavailability. With chapters compiled from experts
worldwide, this book is an essential reference for all
professionals in the fruit industry.
in global commerce. This book examines recent developments in the
area of fruit technology including: postharvest physiology and
storage; novel processing technologies applied to fruits; and
in-depth coverage on processing, packaging, and nutritional quality
of tropical and sub-tropical fruits. This contemporary handbook
uniquely presents current knowledge and practices in the value
chain of tropical and subtropical fruits world-wide, covering
production and post-harvest practices, innovative processing
technologies, packaging, and quality management.
Chapters are devoted to each major and minor tropical fruit
(mango, pineapple, banana, papaya, date, guava, passion fruit,
lychee, coconut, logan, carombola) and each citrus and non-citrus
sub-tropical fruit (orange, grapefruit, lemon/lime,
mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive,
fig, cherimoya, jackfruit, mangosteen). Topical coverage for each
fruit is extensive, including: current storage and shipping
practices; shelf life extension and quality; microbial issues and
food safety aspects of fresh-cut products; processing operations
such as grading, cleaning, size-reduction, blanching, filling,
canning, freezing, and drying; and effects of processing on
nutrients and bioavailability. With chapters compiled from experts
worldwide, this book is an essential reference for all
professionals in the fruit industry.
Inhaltsverzeichnis zu „Tropical and Subtropical Fruits (PDF)“
Contributors ix Preface xiii Part I: Overview, Innovative Technologies and Quality Management 1 1 Introduction and Overview 3 Adel Kader and Muhammad Siddiq 2 Postharvest Physiology and Storage 17 Marta Montero-Calderon and Marya de Milagro Cerdas-Araya 3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35 Allan Liavoga and Norm Joseph Matella 4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53 Ssonko Umar Lule and Wenshui Xia 5 Novel Processing Technologies for Fruits 71 Jasim Ahmed and Ferhan Ozadali 6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97 Ioannis S. Arvanitoyannis and Maria Sakkomitrou 7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115 Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh Part II: Tropical Fruits 135 8 Banana 137 Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour 9 Coconut 159 J. M. N. Marikkar and W. S. Madurapperuma 10 Dates 179 Salah M. Aleid 11 Guava 203 Rosiane Lopes da Cunha, Myriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira 12 Longan and Carambola 223 Sasitorn Tongchitpakdee 13 Lychee (Litchi) 241 Yueming Jiang, Haiyan Gao and Mingwei Zhang 14 Mango Production, Postharvest Physiology and Storage 259 C. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy 15 Mango Processing, Products and Nutrition 277 Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq 16 Papaya 299 Maria Gloria Lobo and Cristina Rodryguez Pastor 17 Passion Fruit 321 Delia B. Rodriguez-Amaya 18 Pineapple 333 R. E. Paull and Maria Gloria Lobo Part III: Subtropical Fruits--Citrus Group 359 19 Grapefruit 361 I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq 20 Lemon and Lime 377 V. A. Jideani and I. A. Jideani 21 Oranges 399 Jose I. Reyes De Corcuera, Robert J. Braddock and Renee M. Goodrich-Schneider 22 Tangerine, Mandarin and Clementine 419 Masood Sadiq Butt, Muhammad Siddiq and Waqas Ahmed
... mehr
Part IV: Subtropical Fruits--Noncitrus Group 435 23 Avocado 437 Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe Garcya-Ochoa 24 Figs 455 A. Aytekin Polat and Muhammad Siddiq 25 Kiwifruit 479 Alaa El-Din Bekhit and Indrawati Oey 26 Olives and Olive Oil 503 Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, Marya Isabel Mynguez-Mosquera and Marya Roca 27 Pomegranate 529 Muharrem Ergun 28 Watermelon, Cantaloupe and Honeydew 549 Penelope Perkins-Veazie, John C. Beaulieu and Muhammad Siddiq Part V: Lesser Known Tropical and Subtropical Fruits 569 29 Acerola, Cashew Apple, Cherimoya and Pitanga 571 Delia B. Rodriguez-Amaya 30 Dragon Fruit and Durian 587 Muhammad Siddiq and Muhammad Nasir 31 Jujube and Loquat 597 Muhammad Siddiq and Mark A. Uebersax Index 611 Color plate is located between pages 434 and 435
... weniger
Autoren-Porträt
Muhammad Siddiq, Ph.D. is an Associate Professor, department of Food Science & Human Nutrition, Michigan State University (USA). Dr. Siddiq has edited/co-edited several books and published extensively in the field of fruit and vegetable processing.Jasim Ahmed, Ph.D. is a Senior Scientist at Kuwait Institute for Scientific Research, Safat (Kuwait). Dr. Ahmed has published extensively and has edited three books on unit operations, rheological and thermal properties of foods and biomaterials.
Maria Gloria Lobo, Ph.D. is a Research Scientist at Postharvest & Food Technology Laboratory of Tropical Fruits, Instituto Canario de Investigaciones Agrarias, Canary Islands (Spain). Dr. Lobo's published work includes postharvest quality aspects, including minimal processing of tropical fruits.
Ferhan Ozadali, Ph.D. is a Senior Manager of Corporate Quality at Ocean Spray Cranberries Inc., Lakeville-Middleboro, Massachusetts (USA). Dr. Ozadali has diversified industry and academic experience in the areas of food safety, product/process development, aseptic processing and packaging, and quality assurance.
Bibliographische Angaben
- 2012, 1. Auflage, 656 Seiten, Englisch
- Herausgegeben: Muhammad Siddiq, Jasim Ahmed, Maria Gloria Lobo, Ferhan Ozadali
- Verlag: John Wiley & Sons
- ISBN-10: 1118324102
- ISBN-13: 9781118324103
- Erscheinungsdatum: 05.11.2012
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