TY  - BOOK
AU  - Sinha,Nirmal K.
TI  - Handbook of fruits and fruit processing
SN  - 9781118352533
AV  - TP370 .H264 2012
U1  - 664.8664/.8 
PY  - 2012///
CY  - Hoboken
PB  - John Wiley & Sons
KW  - Food industry and trade
KW  - Fruit
KW  - Processing
KW  - Chemical engineering
KW  - Engineering
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - INTRODUCTION; Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part 1 Biology, Biochemistry, Nutrition, and Microbiology; 1 Physiology and Classification of Fruits; INTRODUCTION; DEVELOPMENT OF A FRUIT; Pollination and Fertilization; Fruit Set; Parthenocarpy and Stenospermocarpy; Fruit Growth; Maturation, Ripening, and Senescence; FRUIT CLASSIFICATION; Fruits Classified by Their Origin; Fruits Classified by Respiration Rates and Ethylene Responses; Botanical Classification of Fruits; Culinary Classification of Fruits; REFERENCES; 2 Biochemistry of Fruits and Fruit Products; INTRODUCTIONREGULATION OF FRUIT RIPENING: THE ROLE OF ETHYLENE; CARBOHYDRATE METABOLISM; ORGANIC ACIDS; LIPID METABOLISM; Lipid Biosynthesis; Wax Synthesis and Deposition; Lipid Metabolism in Fruit During Ripening and Senescence: Postharvest Changes; PIGMENTS IN FRUITS; Chlorophylls; Anthocyanins; Carotenoids; VOLATILE AROMA COMPOUNDS; OTHER COMPONENTS; Vitamins; Fiber; Minerals; REFERENCES; 3 Flavor of Fruits and Fruit Products and Their Sensory Qualities; INTRODUCTION; HISTORY AND BACKGROUND OF FLAVOR; ANALYTICAL METHODOLOGY OF FRUIT FLAVORS; Combining Analytical and Sensory Measurements; Authentication of Natural Fruit FlavorsFlavor and Chemical Composition of Fruits; BIOSYNTHESIS OF FRUIT FLAVORS; GENETIC IMPROVEMENT AND VARIATION IN FLAVOR QUALITY; FACTORS AFFECTING FLAVOR AND SENSORY QUALITY OF FRUITS; Preharvest Conditions; Postharvest Conditions; Flavor and Packaging Interactions; SENSORY EVALUATION OF FRUITS; ENHANCEMENT OF SENSORY QUALITY OF FRUITS; FLAVOR OF FRUIT PRODUCTS; FRUIT FLAVOR IN PROCESSED FOOD PRODUCTS; FUTURE RESEARCH NEEDS; REFERENCES; 4 Microbiology of Fresh and Processed Fruits; INTRODUCTION; MICROBIOLOGY OF FRESH AND MINIMALLY PROCESSED FRUITS; Normal Microflora of Whole Fresh FruitsOpportunistic and Spoilage Microflora of Whole Fresh Fruits; Microflora of Minimally Processed Fruits; MICROFLORA OF PROCESSED FRUIT PRODUCTS; FACTORS AFFECTING MICROBIAL GROWTH; Intrinsic Factors; Extrinsic Factors; Implicit Factors; FACTORS AFFECTING MICROBIAL QUALITY AND FRUIT SPOILAGE; Preharvest Factors; Postharvest Handling and Processing; FRUIT SPOILAGE; True Pathogens; Opportunistic Pathogens; Modes of Fruit Spoilage; METHODS TO EVALUATE MICROBIAL QUALITY; Conventional Techniques; New Methods for Rapid Analysis; MAINTAINING MICROBIAL QUALITY OF FRUITSPostharvest and Storage Considerations; FRUIT SAFETY; Associated Pathogens and Sources of Contamination; Microbiology Safety Issues and HACCP; HEALTH IMPLICATIONS; FUTURE PERSPECTIVES; REFERENCES; 5 Nutritional Quality of Fruits; INTRODUCTION; MACRONUTRIENTS; Water; Carbohydrates; Fiber; Fats; Proteins; MICRONUTRIENTS; Vitamins; Minerals; BIOACTIVE COMPOUNDS; Carotenoids; Flavonoids; Phytosterols; REFERENCES; Part 2 Postharvest Handling and Preservation Technologies; 6 Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport; ls
N2  - Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory proper
UR  - http://dx.doi.org/10.1002/9781118352533
ER  -