Food & Culinary Science

Fruit & Vegetable Products

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Novel Postharvest Treatments of Fresh Produce

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Sunil Pareek
December 1, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage...

Strawberries: Production, Postharvest Management and Protection

Radha Mohan Sharma, Rakesh Yamdagni, A K Dubey, Vikramaditya Pandey
February 15, 2018

Strawberry is an excellent crop for nutritional, food and economic security worldwide, in general, and for those countries where growers show reluctance to grow other perennial fruits due to small size of holdings, in particular. With the introduction of soil less culture, this fruit can be grown...

Novel Postharvest Treatments of Fresh Produce

Sunil Pareek
December 01, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling,...

Integrated View of Fruit and Vegetable Quality

Wojciech J Florkowski
November 29, 2017

This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the processes that are responsible for the supply of fresh produce. While a number of technical papers focus...

High Pressure Processing of Fruit and Vegetable Products

Milan Houška, Filipa Vinagre Marques da Silva
October 24, 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. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying,...

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...

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