Edited By: D Arthey and P Ashurst
320 pages, 10 b/w photos, 50 line illus
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About this book
Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they percieve to be healthy. This text deals with the food processing industry and its suppliers. It should be of interest to food technologists, production managers and technical staff in the fruit processing industry, and its equipment and ingredients suppliers. There is a secondary market in academic and research establishments.
Contents
Introduction to food processing, R.B. Taylor; fruit and human nutrition, P.C. Fourie; storage, ripening and handling of fruit, B. Beattie and N. Wade; production of non-fermented fruit products, P. Rutledge; cider, perry, fruit wines and other alcoholic beverages, B. Jarvis; production of thermally processed and frozwn fruit, G. Burrows; the manufacture of preserves, flavourings and dried fruit, R.W. Broomfield; the by-products of fruit processing, R. Cohn; water supplies, effluent disposal and other environmental considerations, M.J.V. Wayman.
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Edited By: D Arthey and P Ashurst
320 pages, 10 b/w photos, 50 line illus