Processing of Fruits and Vegetables From Farm to Fork

"This volume, Processing of Fruits and Vegetables: From Farm to Fork, describes in detail various aspects of fruits and vegetable processing. It looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the fruits and vegetables processing industry, and a few other related aspects, such as effect of processing on nutritional content, bioavailability, economic utilization of bio-wastes, and processing byproducts. This book is divided in to several sections, namely covering: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables), novel processing technologies (ultraviolet light, pulsed light technology, hurdle technology, and vacuum technology), engineering interventions (nondestructive size determination methods and sensors for physical and biochemical properties) in fruits and vegetables, the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables. Some chapters look at easy-to-use processing methods while some chapters cover advanced techniques in fruits and vegetable processing. The volume highlights novel processing technologies, enzyme profiles of fruits and vegetables, engineering interventions, and challenges faced by this sector along with solutions. It will be a very addition to the libraries faculty and food industry professionals and a useful resource for students as well."--