06014cam a2200721Mi 4500 ocn797919453 OCoLC 20170612141628.0 m o d cr cnu---unuuu 120702s2012 xx o 000 0 eng d EBLCP eng pn EBLCP YDXCP N$T DG1 OCLCQ KNOVL ZCU KNOVL OCLCF OCLCO OCLCQ OCLCO DEBSZ OCLCO OCLCQ OCLCO OCLCQ DG1 9781118352533 (electronic bk.) 111835253X (electronic bk.) 9781118352557 (electronic bk.) 1118352556 (electronic bk.) 9781621982234 (electronic bk.) 1621982238 (electronic bk.) AU@ 000050060833 DEBSZ 431089957 NLGGC 344658414 NZ1 14695018 NZ1 14795181 NZ1 15351047 (OCoLC)797919453 TP370 .H264 2012 TEC 012000 bisacsh 664.8 664/.8 MAIN Handbook of fruits and fruit processing / edited by Nirmal K. Sinha [and others]. 2nd ed. Hoboken : John Wiley & Sons, 2012. 1 online resource (708 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Print version record. 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. INTRODUCTION. 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. Food industry and trade. Fruit Processing. Fruit Processing. Chemical engineering. Engineering. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food industry and trade. fast (OCoLC)fst00930843 Fruit Processing. fast (OCoLC)fst00935625 Electronic books. Sinha, Nirmal K. Print version: Sinha, Nirmal. Handbook of Fruits and Fruit Processing. Hoboken : John Wiley & Sons, ©2012 9780813808949 http://onlinelibrary.wiley.com/book/10.1002/9781118352533 Wiley Online Library EBL - Ebook Library EBLB EBL848548 EBSCOhost EBSC 465002 YBP Library Services YANK 8917865 YBP Library Services YANK 12672241 YBP Library Services YANK 9571137 92 DG1 206006 206006