Details

Tropical and Subtropical Fruits


Tropical and Subtropical Fruits

Postharvest Physiology, Processing and Packaging
1. Aufl.

von: Muhammad Siddiq, Jasim Ahmed, Maria Gloria Lobo, Ferhan Ozadali

230,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 07.08.2012
ISBN/EAN: 9781118324110
Sprache: englisch
Anzahl Seiten: 656

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Beschreibungen

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. <p>Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.</p>
<p>Contributors ix</p> <p>Preface xiii</p> <p><b>Part I: Overview, Innovative Technologies and Quality Management </b><b>1</b></p> <p>1 Introduction and Overview 3<br /><i>Adel Kader and Muhammad Siddiq</i></p> <p>2 Postharvest Physiology and Storage 17<br /><i>Marta Montero-Calder</i><i>ón and María de Milagro Cerdas-Araya</i></p> <p>3 Enzymes in Quality and Processing of Tropical and Subtropical Fruits 35<br /><i>Allan Liavoga and Norm Joseph Matella</i></p> <p>4 Phytochemicals and Bioactive Compounds in Tropical and Subtropical Fruits 53<br /><i>Ssonko Umar Lule and Wenshui Xia</i></p> <p>5 Novel Processing Technologies for Fruits 71<br /><i>Jasim Ahmed and Ferhan Ozadali</i></p> <p>6 Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging 97<br /><i>Ioannis S. Arvanitoyannis and Maria Sakkomitrou</i></p> <p>7 Current and Innovative Packaging Technologies for Tropical and Subtropical Fruits 115<br /><i>Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh</i></p> <p><b>Part II: Tropical Fruits </b><b>135</b></p> <p>8 Banana 137<br /><i>Luis A. Bello-Perez, Edith Agama-Acevedo, Olivier Gibert and Dominique Dufour</i></p> <p>9 Coconut 159<br /><i>J. M. N. Marikkar and W. S. Madurapperuma</i></p> <p>10 Dates 179<br /><i>Salah M. Aleid</i></p> <p>11 Guava 203<br /><i>Rosiane Lopes da Cunha, Míriam Dupas Hubinger, Ana Carla Kawazoe Sato and Glaucia Santos Vieira</i></p> <p>12 Longan and Carambola 223<br /><i>Sasitorn Tongchitpakdee</i></p> <p>13 Lychee (Litchi) 241<br /><i>Yueming Jiang, Haiyan Gao and Mingwei Zhang</i></p> <p>14 Mango Production, Postharvest Physiology and Storage 259<br /><i>C. K. Narayana, D. V. Sudhakar Rao and Susanta K. Roy</i></p> <p>15 Mango Processing, Products and Nutrition 277<br /><i>Muhammad Siddiq, Saeed Akhtar and Raafia Siddiq</i></p> <p>16 Papaya 299<br /><i>Maria Gloria Lobo and Cristina Rodríguez Pastor</i></p> <p>17 Passion Fruit 321<br /><i>Delia B. Rodriguez-Amaya</i></p> <p>18 Pineapple 333<br /><i>R. E. Paull and Maria Gloria Lobo</i></p> <p><b>Part III: Subtropical Fruits—Citrus Group </b><b>359</b></p> <p>19 Grapefruit 361<br /><i>I. A. Jideani, T. Takalani, V. A. Jideani and Muhammad Siddiq</i></p> <p>20 Lemon and Lime 377<br /><i>V. A. Jideani and I. A. Jideani</i></p> <p>21 Oranges 399<br /><i>José I. Reyes De Corcuera, Robert J. Braddock and Renée M. Goodrich-Schneider</i></p> <p>22 Tangerine, Mandarin and Clementine 419<br /><i>Masood Sadiq Butt, Muhammad Siddiq and Waqas Ahmed</i></p> <p><b>Part IV: Subtropical Fruits—Noncitrus Group </b><b>435</b></p> <p>23 Avocado 437<br /><i>Lidia Dorantes-Alvarez, Alicia Ortiz-Moreno and Felipe García-Ochoa</i></p> <p>24 Figs 455<br /><i>A. Aytekin Polat and Muhammad Siddiq</i></p> <p>25 Kiwifruit 479<br /><i>Alaa El-Din Bekhit and Indrawati Oey</i></p> <p>26 Olives and Olive Oil 503<br /><i>Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, María Isabel Mínguez-Mosquera and María Roca</i></p> <p>27 Pomegranate 529<br /><i>Muharrem Ergun</i></p> <p>28 Watermelon, Cantaloupe and Honeydew 549<br /><i>Penelope Perkins-Veazie, John C. Beaulieu and Muhammad Siddiq</i></p> <p><b>Part V: Lesser Known Tropical and Subtropical Fruits </b><b>569</b></p> <p>29 Acerola, Cashew Apple, Cherimoya and Pitanga 571<br /><i>Delia B. Rodriguez-Amaya</i></p> <p>30 Dragon Fruit and Durian 587<br /><i>Muhammad Siddiq and Muhammad Nasir</i></p> <p>31 Jujube and Loquat 597<br /><i>Muhammad Siddiq and Mark A. Uebersax</i></p> <p>Index 611</p> <p>Color plate is located between pages 434 and 435</p>
<p>“With a team of well-known contributing experts (more than 60 outstanding authors coming from quite different scientific disciplines ranging from horticulture over food science to packaging technology), the editors have created a guideline in this special field of tropical and subtropical fruits, which represents an essential reference for all professionals in the global fruit industry.”  (<i>Advances in Food Sciences</i>, 1 January 2013)</p>
<p><b>Muhammad Siddiq, Ph.D.</b> is an Associate Professor, department of Food Science & Human Nutrition, Michigan State University (USA). Dr. Siddiq has edited/co-edited several books and published extensively in the field of fruit and vegetable processing. <p><b>Jasim Ahmed, Ph.D.</b> is a Senior Scientist at Kuwait Institute for Scientific Research, Safat (Kuwait). Dr. Ahmed has published extensively and has edited three books on unit operations, rheological and thermal properties of foods and biomaterials. <p><b>Maria Gloria Lobo, Ph.D.</b> is a Research Scientist at Postharvest & Food Technology Laboratory of Tropical Fruits, Instituto Canario de Investigaciones Agrarias, Canary Islands (Spain). Dr. Lobo's published work includes postharvest quality aspects, including minimal processing of tropical fruits. <p><b>Ferhan Ozadali, Ph.D.</b> is a Senior Manager of Corporate Quality at Ocean Spray Cranberries Inc., Lakeville-Middleboro, Massachusetts (USA). Dr. Ozadali has diversified industry and academic experience in the areas of food safety, product/process development, aseptic processing and packaging, and quality assurance.
<p>Tropical and subtropical fruits have gained significant importance in the global commerce in recent years. <i>Tropical and Subtropical Fruits</i> serves as a reference book on the production, postharvest physiology and storage, innovative processing, packaging and nutritional aspects by covering the latest developments and advances for these fruits. <i>Tropical and Subtropical Fruits</i> is a unique book that takes a "farm-to-fork" and multi-disciplinary approach involving the fields of horticulture, food processing, food engineering, packaging, and nutrition. The value-chain approach to the topics coverage is the unique feature of this book. Coverage includes chapters on postharvest physiology and storage, enzymes role in processing, phytochemical and bioactive compounds, novel processing technologies, quality management, and current and innovative packaging technologies of tropical and subtropical fruits. In addition, 24 full chapters are devoted to individual tropical fruits, subtropical fruits – citrus and non-citrus types, and some lesser known tropical and subtropical fruits. A team of world renowned editors and authors have contributed to this contemporary collective work that brings together current knowledge and practices across the value-chain of tropical and subtropical fruits. <p><b>Special Features</b> <ul> <li>Unparalleled expertise on important topics contributed by more than 60 experienced contributors</li> <li>Complete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chain</li> <li>Coverage of bioactive compounds and nutritional aspects of tropical and subtropical fruits</li> <li>In-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP</li> </ul>

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