Handbook of Fruits and Fruit Processing
Handbook of Fruits and Fruit Processing

Author: Y. H. Hui

Publisher: John Wiley & Sons

Published: 2008-02-28

Total Pages: 712

ISBN-13: 0470276487

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The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Fruit Processing
Fruit Processing

Author: D. Arthey

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 260

ISBN-13: 1461521033

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Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature of fruit is a major reason for its increased consumption in the developed world, and many consumers today find a wider selection of fruit varieties, available at all times of the year, than ever before. This volume, however, is not so much concerned with fresh fruit as those principal areas of processing to which it may be subjected. Fruit processing arose as a means of utilising a short-lived product and preserving its essential nutritional qualities as far as possible. A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. After a general introduction, the chapter on fruit storage is the only contribution which deals with a process from which fruit emerges in essentially the same physical condition. Beyond that the book sets out to cover most of the major areas in which fruit may be processed into forms which bear varying semblances to the original raw material.

Handbook of Vegetables and Vegetable Processing
Handbook of Vegetables and Vegetable Processing

Author: Muhammad Siddiq

Publisher: John Wiley & Sons

Published: 2018-02-23

Total Pages: 1104

ISBN-13: 1119098947

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Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Advances in Fresh-Cut Fruits and Vegetables Processing
Advances in Fresh-Cut Fruits and Vegetables Processing

Author: Olga Martin-Belloso

Publisher: CRC Press

Published: 2010-10-21

Total Pages: 424

ISBN-13: 1420071238

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Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Contract Farming: Theory And Practice
Contract Farming: Theory And Practice

Author: Erkan Rehber

Publisher: ICFAI Books

Published: 2007-05-11

Total Pages: 183

ISBN-13: 8131406202

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Nowadays, agricultural-food system has been experiencing major changes which are driven mainly by recent developments in consumer preferences and attitudes, technological improvements, food safety issues and related regulations. The advanced agro-food sec

Spore Special Issue
Spore Special Issue

Author:

Publisher: CTA

Published: 2012-12-31

Total Pages: 36

ISBN-13:

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The 2012 Spore Special Issue is dedicated to value chains – arguably the best way for smallholder farmers to become integrated into modern markets. This issue tries to clear some of the confusion surrounding value chains and provides a broad picture of interesting innovations in ACP countries. It contains four chapters which, through the use of expert narratives, case studies and field reports, explain value chains, highlight the importance of the producer-consumer relationship, and look at strategic choices and the essential role of a favourable environment.

Running a Food Hub: Volume Two, a Business Operations Guide
Running a Food Hub: Volume Two, a Business Operations Guide

Author: James Matson

Publisher: Government Printing Office

Published: 2015-09-17

Total Pages: 84

ISBN-13: 9780160929847

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This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.