Fruit Processing: Nutrition, Products, and Quality Management (Hardcover, 2nd ed. 2001)

Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they perceive to be healthy. At the same time, developing countries are increasing their volumes of value-added fruit processing in order to earn important foreign currency. This book provides a concise, thorough and authoritative coverage of the technology of fruit processing from a worldwide perspective. Detailed coverage of the use of fruit by-products, environmental issues, quality assurance and hygiene reflect the importance of these topics. New chapters cover biochemistry and implications for processing, packaging, and quality management systems and HACCP. Food technologists, production managers and technical staff in the fruit processing industry and its equipment suppliers will find the book an important information source, while those in academic and research establishments will use it as a key reference.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	November 2000
First published:	2001
Authors:	Philip R. Ashurst • David Arthey
Dimensions:	254 x 178 x 24mm (L x W x T)
Format:	Hardcover
Pages:	312
Edition:	2nd ed. 2001
ISBN-13:	978-0-8342-1733-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8342-1733-3
Barcode:	9780834217331

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