LEADER 04001nam 22006254a 450 001 996197339403316 005 20230828230954.0 010 $a1-282-36546-0 010 $a9786612365461 010 $a1-61344-820-1 010 $a0-470-27773-4 010 $a0-470-27648-7 035 $a(CKB)1000000000687176 035 $a(EBL)468597 035 $a(SSID)ssj0000298177 035 $a(PQKBManifestationID)11261227 035 $a(PQKBTitleCode)TC0000298177 035 $a(PQKBWorkID)10343923 035 $a(PQKB)11610135 035 $a(MiAaPQ)EBC468597 035 $a(OCoLC)184983215 035 $a(EXLCZ)991000000000687176 100 $a20050509d2006 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of fruits and fruit processing$b[electronic resource] /$feditor, Y.H. Hui ; associate editors, Jo?zsef Barta ... [et al.] 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub.$d2006 215 $a1 online resource (711 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1981-4 320 $aIncludes bibliographical references and index. 327 $aHandbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part I Processing Technology; 1. Fruit Microbiology; 2. Nutritional Values of Fruits; 3. Fruit Processing: Principles of Heat Treatment; 4. Fruit Freezing Principles; 5. Fruit Drying Principles; 6. Non-Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields; 7. Minimally Processed Fruits and Fruit Products and Their Microbiological Safety; 8. Fresh-Cut Fruits; 9. Food Additives in Fruit Processing; 10. Fruit Processing Waste Management; Part II Products Manufacturing 327 $a11. Manufacturing Jams and Jellies 12. Manufacturing Fruit Beverages; 13. Fruit as an Ingredient in a Fruit Product; 14. Fruit Processing Plant; 15. Fruits: Sanitation and Safety; Part III Commodity Processing; 16. Apples; 17. Apricots; 18. Horticultural and Quality Aspects of Citrus Fruits; 19. Oranges and Citrus Juices; 20. Sweet Cherries; 21. Cranberry, Blueberry, Currant, and Gooseberry; 22. Date Fruits Production and Processing; 23. Grape Juice; 24. Grapes and Raisins 327 $a25. Grape and Wine Biotechnology: Setting New Goals for the Design of Improved Grapevines, Wine Yeast, and Malolactic Bacteria 26. Olive Processing; 27. Peach and Nectarine; 28. Pear Drying; 29. Plums and Prunes; 30. Processing of Red Pepper Fruits (Capsicum annuum L.) for Production of Paprika and Paprika Oleoresin; 31. Strawberries and Raspberries; 32. Tropical Fruits: Guava, Lychee, and Papaya; 33. Banana, Mango, and Passion Fruit; 34. Nutritional and Medicinal Uses of Prickly Pear Cladodes and Fruits: Processing Technology Experiences and Constraints 327 $a35. Speciality Fruits Unique to HungaryIndex 330 $aThe processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture 606 $aFood industry and trade 606 $aFruit processing plants 615 0$aFood industry and trade. 615 0$aFruit processing plants. 676 $a664.8 676 $a664/.8 701 $aHui$b Y. H$g(Yiu H.)$0858835 701 $aBarta$b Jo?zsef$01240210 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996197339403316 996 $aHandbook of fruits and fruit processing$92877208 997 $aUNISA