The Biochemistry Of Fruits And Their Products

This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.

It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech

Constituents of fruits. Growth and pre-harvest factors. Biochemistry of maturation and ripening. Physiological disorders of fruits.

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

This fascinating work provides state-of-the-art information on phenolic compounds in fruits. Written in a concise format, it covers qualitative aspects by demonstrating the diversity of phenolic features in the major fruits of economic importance. It extensively covers the role played by phenolic compounds in the quality of fruits, with regard to organoleptic characteristics and also as a parameter involved in enzymatic browning and other modifications which take place during fruit processing. This easy-to-read resource particularly emphasizes beverages made from fruits and the use of phenolic compounds in the detection of adulteration. This reference is indispensable to researchers in fundamental fields (plant physiologists, phytochemists, biochemists) as well as engineers and technologists working on practical applications in fruits.

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Hypobaric (low-pressure) storage offers considerable potential as a method to prevent postharvest loss of horticultural and other perishable commodities, such as fruit, vegetables, cut flowers and meat. Yet hitherto there has been no comprehensive evaluation and documentation of this method and its scientific basis.Written by the world's leading authority on hypobaric storage Postharvest Physiology and Hypobaric Storage of Fresh Produce fills this gap in the existing literature. The first part of the book provides a detailed account of the metabolic functions of gases, and the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce. The effect of hypobaric conditions on each process is then considered, before a critical review of all available information on hypobaric storage. This includes horticultural commodity requirements, laboratory research, and the design of hypobaric warehouses and transportation containers.