Processing fruits : science and technology,2nd ed.

PART I Biology, Principles, and Applications Chapter 1 Classification, Composition of Fruits, and Postharvest Maintenance of Quality Adel A. Kader and Diane M. Barrett Chapter 2 Refrigerated and Controlled/Modified Atmosphere Storage G.S.V. Raghavan, Clement Vigneault, Yvan Gariépy, N.R. Markarian, and P. Alvo Chapter 3 Fresh-Cut Fruits Elisabeth Garcia and Diane M. Barrett Chapter 4 Juice Processing Mark R. McLellan and Olga I. Padilla-Zakour Chapter 5 Enzymes in the Fruit Juice and Wine Industry Alberecht Höhn, Daqing Sun, and Francois Nolle Chapter 6 Fruit Preserves and Jams Robert A. Baker, Norman Berry, Y.H. Hui, and Diane M. Barrett Chapter 7 Drying of Fruits Cristina Ratti and Arun S. Mujumdar Chapter 8 Fruit Freezing David S. Reid and Diane M. Barrett Chapter 9 Thermal Processing of Fruits Hosahalli S. Ramaswamy Chapter 10 Novel Processing Technologies for Food Preservation Hosahalli S. Ramaswamy, Cuiren Chen, and Michele Marcotte Chapter 11 Ionizing Radiation Processing of Fruits and Fruit Products Brendan A. Niemira and Louise Deschênes Copyright 2005 by CRC Press LLC Chapter 12 Microbiology of Fruit Products Randy W. Worobo and Don F. Splittstoesser Chapter 13 Direct Food Additives in Fruit Processing Laszlo P. Somogyi Chapter 14 Quality Assurance, Quality Control, Inspection, and Sanitation Conrad O. Perera and Anne D. Perera Chapter 15 Packaging of Fruits and Vegetables James P. Smith, Devon Zagory, and Hosahalli S. Ramaswamy Chapter 16 Grades, Standards, and Food Labeling Y.H. Hui and Charles Huxsoll Chapter 17 Residual Management in Fruit Processing Plants Jatal D. Mannapperuma PART II Major Processed Products Chapter 18 Apples and Apple Processing William H. Root and Diane M. Barrett Chapter 19 Peach and Apricot Ralph Scorza Chapter 20 Sweet Cherry and Sour Cherry Processing Mark R. McLellan and Olga I. Padilla-Zakour Chapter 21 Plums and Prunes Laszlo P. Somogyi Chapter 22 Strawberries and Raspberries Charlotte L. Deuel and Anne Plotto Chapter 23 Processing of Cranberry, Blueberry, Currant, and Gooseberry Ken Stewart Copyright 2005 by CRC Press LLC Chapter 24 Grape Juice: Factors That Influence Quality, Processing Technology, and Economics Justin R. Morris and R. Keith Striegler Chapter 25 Oranges and Tangerines Dan Kimball, Mickey E. Parish, and Robert Braddock Chapter 26 Grapefruits, Lemons, and Limes Dan Kimball, Robert Braddock, and Mickey Parish Chapter 27 Bananas (Processed) Pedro Solé Chapter 28 Tropical Fruits James Swi-Bea Wu, Ming-Chang Wu, and Yu-Ping Wei Chapter 29 Coconut Sonia Y. de Leon and Milagros I. Delores Chapter 30 Avocados Azriel Kurlaender Chapter 31 Olives Elisabeth L. Garcia, Bor S. Luh, and Marvin H. Martin Chapter 32 Nuts Thomas J. Payne Copyright 2005