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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.
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