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.

In this second edition that combines the contents of the previous two-volume version, editors Barrett (extension service, U. of California at Davis), Somogyi (industry expert) Ramaswamy (food science, McGill U.) and contributors divide their interests into a section on biology, principles, and applications, and a second on major processed products. In the first they cover the science behind food processing, including fruit structures, temperature control, fresh-cut fruits, enzymes, preserving, drying, freezing, new technologies such as microwaving and ohmic heating, food additives, and ionizing radiation. In the second they address issues of various fruit products, including tree and soft fruits, juices, citrus fruits, bananas and other tropical fruits, avocados, olives, and nuts. Sections include relevant standards of quality and regulatory requirements. They also include information on current producers and markets, new retail products, and grades for types of fruit.
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)