The 2nd edition of this book provides comprehensive and current information on a wide variety of fruits and processing techniques plus advances in scientific research and regulatory requirements.
- Food Science and Technology Abstracts, Vol. 37 (1), 2005
This thorough and well-documented work deserves a place in the library of any organization or researcher in the area of fruit processing.
-James J. Heinis, Journal of Agricultural & Food Information, Vol. 7, No. 2/3, 2006
This new edition of a highly acclaimed, two-volume reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of cultivar or variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.