000 06012cam a2200721Mi 4500
001 ocn797919453
003 OCoLC
005 20171224114012.0
006 m o d
007 cr cnu---unuuu
008 120702s2012 xx o 000 0 eng d
040 _aEBLCP
_beng
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020 _a9781118352533
_q(electronic bk.)
020 _a111835253X
_q(electronic bk.)
020 _a9781118352557
_q(electronic bk.)
020 _a1118352556
_q(electronic bk.)
020 _a9781621982234
_q(electronic bk.)
020 _a1621982238
_q(electronic bk.)
029 1 _aAU@
_b000050060833
029 1 _aDEBSZ
_b431089957
029 1 _aNLGGC
_b344658414
029 1 _aNZ1
_b14695018
029 1 _aNZ1
_b14795181
029 1 _aNZ1
_b15351047
035 _a(OCoLC)797919453
050 4 _aTP370
_b.H264 2012
072 7 _aTEC
_x012000
_2bisacsh
082 0 4 _a664.8
_a664/.8
049 _aMAIN
245 0 0 _aHandbook of fruits and fruit processing /
_cedited by Nirmal K. Sinha [and others].
250 _a2nd ed.
260 _aHoboken :
_bJohn Wiley & Sons,
_c2012.
300 _a1 online resource (708 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
588 0 _aPrint version record.
505 0 _aHandbook 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.
505 8 _aINTRODUCTIONREGULATION 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.
505 8 _aAuthentication 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.
505 8 _aNormal 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.
505 8 _aMAINTAINING 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.
500 _aINTRODUCTION.
520 _aFruits 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.
650 0 _aFood industry and trade.
650 0 _aFruit
_xProcessing.
650 4 _aFruit
_xProcessing.
650 4 _aChemical engineering.
650 4 _aEngineering.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aFood industry and trade.
_2fast
_0(OCoLC)fst00930843
650 7 _aFruit
_xProcessing.
_2fast
_0(OCoLC)fst00935625
655 4 _aElectronic books.
700 1 _aSinha, Nirmal K.
776 0 8 _iPrint version:
_aSinha, Nirmal.
_tHandbook of Fruits and Fruit Processing.
_dHoboken : John Wiley & Sons, ©2012
_z9780813808949
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9781118352533
_zWiley Online Library
938 _aEBL - Ebook Library
_bEBLB
_nEBL848548
938 _aEBSCOhost
_bEBSC
_n465002
938 _aYBP Library Services
_bYANK
_n8917865
938 _aYBP Library Services
_bYANK
_n12672241
938 _aYBP Library Services
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994 _a92
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999 _c12025
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