Food & Culinary Science

Fruit & Vegetable Products

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High Pressure Processing of Fruit and Vegetable Products

Milan Houška, Filipa Vinagre Marques da Silva
October 25, 2017

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure...

Phytochemicals in Citrus: Applications in Functional Foods

Xingqian Ye
September 14, 2017

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids,...

Advances in Postharvest Fruit and Vegetable Technology

Ron B.H. Wills, John Golding
August 01, 2017

Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers...

Insect Pests of Stored Grain: Biology, Behavior, and Management Strategies

Ranjeet Kumar
June 26, 2017

Stored products of agriculture and animal origin are attacked by more than 600 species of beetles, 70 species of moths, and about 355 species of mites, causing huge quantitative and qualitative losses and insect contamination in food commodities. This is an important quality control problem. This...

Handbook of Drying of Vegetables and Vegetable Products

Min Zhang, Bhesh Bhandari, Zhongxiang Fang
June 07, 2017

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation...

Advances in Fruit Processing Technologies

Sueli Rodrigues, Fabiano Andre Narciso Fernandes
November 16, 2016

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing...

Postharvest Technology and Food Process Engineering

Amalendu Chakraverty, R. Paul Singh
October 26, 2016

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest...

Juice Processing: Quality, Safety and Value-Added Opportunities

Victor Falguera, Albert Ibarz
October 19, 2016

The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without...

Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety

Sunil Pareek
August 01, 2016

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and...

Postharvest Management of Horticultural Crops: Practices for Quality Preservation

Mohammed Wasim Siddiqui, Asgar Ali
July 08, 2016

This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best technologies that positively influence quality attributes of the produce, including senescenal changes...

Pomegranate Production and Marketing

Ibrahim Kahramanoglu, Serhat Usanmaz
April 13, 2016

In the past decade, many scientific studies were conducted on pomegranates, revealing that pomegranate fruit, flowers, bark, and leaves contain bioactive phytochemicals that are antimicrobial, reduce blood pressure, and act against diseases such as diabetes and cancer. This book presents up-to-date...

Postharvest Ripening Physiology of Crops

Sunil Pareek
February 03, 2016

Postharvest Ripening Physiology of Crops is a comprehensive interdisciplinary reference source for the various aspects of fruit ripening and postharvest behavior. It focuses on the postharvest physiology, biochemistry, and molecular biology of ripening and provides an overview of fruits and...

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