Description
The second edition of "Processing Fruits: Science and Technology" is a comprehensive and up-to-date reference on various fruits and their processing methods. It has been revised and updated by an international team and includes the latest advancements in technology, research, and regulations. The new edition also covers fresh-cut fruits, non-thermal processing methods, and the impact of cultivar and maturity on product quality. It provides a wide range of information on both traditional and modern fruit processing techniques.
This new edition of a highly acclaimed, two-volume reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of cultivar or variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.
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