Handbook of fruits and fruit processing.
Hui Y. H., Barta J., Canor M. P., Gusek T. W., Sidhu J. S., Sinha N.
Author Affiliation: Science Technology System, P.O. Box 1374, West Sacramento, CA 95691, USA.
: xii + 697 pp.
Abstract : The processing of fruits from four perspectives is described, i.e. on scientific basis, manufacturing and engineering principles, production techniques and processing of individual fruits. General discussions on the horticultural, biological, chemical and nutritional aspects of fruits are also presented, including the manufacture of several categories of fruit products. The final part of the book discusses individual fruits, covering their harvest to the finished products; they include apples, apricots, oranges and citrus fruits, sweet cherries, berries (cranberries, gooseberries, currant, strawberries, raspberries and blueberries), dates, grapes, olives, peaches, nectarines, pears, plums, red peppers and tropical fruits (guava, lychee, pawpaws, mangoes, bananas and passion fruit).