Highly valued for its unique flavors, textures, and colors, recent
research has shown berry fruit to be high in antioxidants, vitamin
C, fiber, folic acid, and other beneficial functional compounds.
The food industry has also widely used berry fruits in beverages,
ice cream, yogurts, and jams. With the rapidly growing popularity
of this unique crop it is important to have a single resource for
all aspects of the industry from production technologies to
nutritional and health benefits. Drawing on the knowledge of
leading international experts, Berry Fruit: Value-Added Products
for Health Promotion is a comprehensive reference on the handling,
use, and functional components of berry fruit. Beginning with an
introduction to the current state of the industry, the book covers
worldwide production and trends specific to each berry including
annual, perennial, and off-season systems. The contributors go into
great detail regarding the chemical composition of berries
including carbohydrates, organic acids, enzymes, vitamins, and
minerals; phytochemicals; antioxidants; and the functionality of
pigments such as anthocyanins. Chapters address quality and safety
concerns during post-harvest handling and storage, deterioration
and microbial safety for the fresh market, and techniques to extend
shelf-life including cold-storage and controlled atmosphere
packaging. Finally, an extensive section highlights processing
technologies and the production of value-added foods such as
freezing, dehydrating, and canning; preserves, jellies, and jams;
and the intelligent use of processing by-products. Presenting
scientific background, research results, and critical reviews, as
well as case studies andreferences, Berry Fruit: Value-Added
Products for Health Promotion provides a valuable resource for
current knowledge and further research and development of berry
fruit for the food industry.
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