Fruit and vegetable processing : improving quality / edited by Wim Jongen.

Format:

Book

Contributor:

Jongen, W. M. F.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Woodhead Publishing in food science and technology

Language:

English

Subjects (All):

Fruit--Processing.

Fruit.

Vegetables--Processing.

Vegetables.

Physical Description:

1 online resource (405 p.)

Place of Publication:

Cambridge, England : Woodhead Publishing Limited, 2002.

Language Note:

English

Summary:

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safet

Contents:

Front Cover; Fruit and Vegetable Processing: Improving Quality; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Part 1: Fruit, vegetables and health; Chapter 2. Health benefits of increased fruit and vegetable consumption; 2.1 Introduction; 2.2 Evidence of benefit; 2.3 Fruits and vegetables: their constituents and modes of action; 2.4 Health benefits of whole foods over isolated components; 2.5 Influence of cell structure on nutrient delivery; 2.6 Absorption, metabolism and tissue targeting; 2.7 Increasing consumption: what is being done?; 2.8 Future trends

2.9 Sources of further information and advice2.10 References; Chapter 3. Antioxidants in fruits, berries and vegetables; 3.1 Introduction; 3.2 Antioxidants from fruits and berries: overview; 3.3 Stone fruits; 3.4 Citrus fruits; 3.5 Grapes; 3.6 Apple; 3.7 Berries; 3.8 Antioxidants from vegetables: overview; 3.9 Root and tuberous vegetables; 3.10 Cruciferous vegetables; 3.11 Other vegetables; 3.12 Effect of different processing technologies on antioxidant activity; 3.13 Future trends; 3.14 Sources of further information and advice; 3.15 Abbreviations; 3.16 References

Chapter 4. Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes4.1 Introduction: role of processed fruits and vegetables in the modern diet; 4.2 Processed tomato products; 4.3 Nutritional quality of processed tomato; 4.4 Macrocomponents; 4.5 Microcomponents of nutritional interest: minerals; 4.6 Microcomponents: antioxidants and vitamins; 4.7 Microcomponents: lycopene and other carotenes; 4.8 Behaviour of nutrients during processing: vitamins; 4.9 Behaviour of nutrients during processing: lycopene; 4.10 Bioavailability of lycopene; 4.11 References

Part 2: Managing safety and quality in the supply chainChapter 5. Modelling fruit and vegetable production: the case of tomatoes; 5.1 Introduction: the importance of modelling to quality; 5.2 Types of tomato production; 5.3 Types of modelling; 5.4 Mass and energy balances of tomato crops; 5.5 Yield formation; 5.6 Formation of product quality; 5.7 Interactions with pests and diseases; 5.8 Areas of application: yield prediction and crop management; 5.9 Areas of application: climate control; 5.10 Areas of application: irrigation and fertilisation; 5.11 Areas of application: plant protection

5.12 Current and future developments in modelling5.13 Sources of further information and advice; 5.14 References; Chapter 6. Use of HACCP in fruit and vegetable production and post-harvest pretreatment; 6.1 Introduction: food safety and quality; 6.2 Food safety and the grower; 6.3 The hazard analysis critical control point (HACCP) system; 6.4 Good agricultural practice; 6.5 Applying the HACCP concept; 6.6 The HACCP study; 6.7 Implementing and maintaining HACCP systems; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 References

Chapter 7. Maintaining the post-harvest quality of fruits and vegetables

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed February 4, 2014).

ISBN:

1-280-37250-8

9786610372508

1-85573-664-0

OCLC:

50745505