دانلود کتاب 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 and size, 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 productsEach 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 book for scientists, product developers, students and all professionals with an interest in this field.Content: Chapter 1 Physiology and Classification of Fruits (pages 1–12): Kuo?Tan LiChapter 2 Biochemistry of Fruits and Fruit Products (pages 13–34): Maria?Jesus Rodrigo, Berta Alquezar, Fernando Alferez and Lorenzo ZacariasChapter 3 Flavor of Fruits and Fruit Products and their Sensory Qualities (pages 35–50): Yearul Kabir and Jiwan S. SidhuChapter 4 Microbiology of Fresh and Processed Fruits (pages 51–72): Anu Kalia and Rajinder P. GuptaChapter 5 Nutritional Quality of Fruits (pages 73–84): Concepcion Sanchez?Moreno, Sonia De Pascual?Teresa, Bego?na De Ancos and M. Pilar CanoChapter 6 Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport (pages 85–101): N. R. BhatChapter 7 Freezing Preservation of Fruits (pages 103–119): Bego?na De Ancos, Concepcion Sanchez?Moreno, Sonia De Pascual?Teresa and M. Pilar CanoChapter 8 Conventional Thermal Processing and Preservation (pages 121–131): Szu?Chuan Shen, Ming?Chang Wu and James S. B. WuChapter 9 Dehydration Preservation of Fruits (pages 133–151): Jozsef Barta, Csaba Balla and Gyula VataiChapter 10 Developments in Minimal Processing of Fruits (pages 153–173): Csaba Balla, Jozsef Farkas and Istvan DalmadiChapter 11 Aseptic Processing and Packaging (pages 175–187): James S. B. Wu, Hsin?Yun Hsu and Bing?Heui B. YangChapter 12 Food Additives in Fruit Processing (pages 189–212): P. S. Raju and A. S. BawaChapter 13 Manufacturing Fruit Beverages and Concentrates (pages 213–228): Em?ke Horvath?Kerkai and Monika Steger?MateChapter 14 Manufacturing Jams and Jellies (pages 229–243): H. S. Vibhakara and A. S. BawaChapter 15 Fresh?Cut Fruits (pages 245–262): Olga Martin?Belloso, Robert Soliva?Fortuny and Gemma Oms?OliuChapter 16 Fruit and Fruit Products as Ingredients (pages 263–275): Gyorgyi PatkaiChapter 17 Developments in Packaging of Fresh Fruits and Fruit Products (pages 277–295): Poonam Aggarwal and Amarjit KaurChapter 18 Fruit Processing Plants and Equipments (pages 297–313): Jozsef BartaChapter 19 Fruit Processing Waste Management (pages 315–331): Judit Monspart?SenyiChapter 20 Microbial Safety and Sanitation of Fruits and Fruit Products (pages 333–351): Sameer Al?Zenki, Husam Al?Omirah and Jiwan S. SidhuChapter 21 Fresh and Processed Fruits: Safety and Regulations (pages 353–363): Muhammad Siddiq, Nirmal K. Sinha and Nanda P. JoshiChapter 22 Apples and Pears: Production, Physicochemical and Nutritional Quality, and Major Products (pages 365–383): Nirmal K. SinhaChapter 23 Apricots Production, Processing, and Nutrition (pages 385–398): Muhammad Siddiq, Masood Sadiq Butt and Ibrahim GreibyChapter 24 Cranberry, Blueberry, Currant, and Gooseberry (pages 399–417): Kristen K. Girard and Nirmal K. SinhaChapter 25 Strawberries and Raspberries (pages 419–431): Nirmal K. SinhaChapter 26 Sweet and Tart Cherries (pages 433–446): Monika Steger?MateChapter 27 Grapes and Raisins (pages 447–459): N. R. Bhat, B. B. Desai and M. K. SuleimanChapter 28 Wine Technology (pages 461–488): Maite Novo, Manuel Quiros, Pilar Morales and Ramon GonzalezChapter 29 Processing of Citrus Juices (pages 489–533): Kulwant S. Sandhu, Kuldip S. Minhas and Jiwan S. SidhuChapter 30 Peaches and Nectarines (pages 535–549): Muhammad Siddiq, Allan Liavoga and Ibrahim GreibyChapter 31 Plums and Prunes (pages 551–564): Muhammad Siddiq and Muhammad Tauseef SultanChapter 32 Tropical Fruit I: Banana, Mango, and Pineapple (pages 565–589): Lillian Occena Po and Edgar C. PoChapter 33 Tropical Fruit II: Production, Processing and Quality of Guava, Lychee, and Papaya (pages 591–628): Jiwan S. SidhuChapter 34 Production and Processing of Date Fruits (pages 629–651): Jiwan S. SidhuChapter 35 Super Fruits: Pomegranate, Wolfberry, Aronia (Chokeberry), Acai, Noni, and Amla (pages 653–679): Jiwan S. Sidhu and Tasleem A. Zafar