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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.
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.
This comprehensive book addresses the import and fast-moving issues
of processing technologies as they apply to vegetable processing
today. It is an up-to-date account of just how much the different
techniques have developed over recent years to bring vegetables to
the consumer not only in different forms and styles but also with a
high degree of safety and nutritional quality. Vegetable Processing
is written and edited by experts with wide research and industrial
experience in the field. This unique review of the different
aspects of vegetable processing updates existing technologies and
deals in detail with more recent developments, such as aseptic
packaging, the technology of chilling and the increasingly
important areas of plant, equipment and cleaning.
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