Processing Fruits—Science and Technology

In this second edition that combines the contents of the previous two-volume version, editors Barrett (extension service, U. of California at Davis), Somogyi (industry expert) Ramaswamy (food science, McGill U.) and contributors divide their interests into a section on biology, principles, and applications, and a second on major processed products. In the first they cover the science behind food processing, including fruit structures, temperature control, fresh-cut fruits, enzymes, preserving, drying, freezing, new technologies such as microwaving and ohmic heating, food additives, and ionizing radiation. In the second they address issues of various fruit products, including tree and soft fruits, juices, citrus fruits, bananas and other tropical fruits, avocados, olives, and nuts. Sections include relevant standards of quality and regulatory requirements. They also include information on current producers and markets, new retail products, and grades for types of fruit. Annotation c2004 Book News, Inc., Portland, OR (booknews.com)