| Editorial Reviews
Consumption of food products based on or containing fruit
is increasing as consumers in the developed world seek
a diet which they perceive to be healthy. At the same
time, developing countries are increasing their volumes
of value-added fruit processing in order to earn important
foreign currency. This book provides a concise, thorough
and authoritative coverage of the technology of fruit
processing from a worldwide perspective. Detailed coverage
of the use of fruit by-products, environmental issues,
quality assurance and hygiene reflect the importance of
these topics. New chapters cover biochemistry and implications
for processing, packaging, and quality management systems
and HACCP. Food technologists, production managers and
technical staff in the fruit processing industry and its
equipment suppliers will find the book an important information
source, while those in academic and research establishments
will use it as a key reference.
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