Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
Tropical Fruit Processing focuses on the improved food preservations methods of tropical fruits for lesser developed and developed countries. This book covers four tropical fruits, namely, guava, mango, papaya, and passion fruit. These fruits have the greatest growth potential based on the knowledge and technology acquired in their cultivation, processing, and preservation.
Each chapter in this book discusses the botany, cultivars, horticulture, harvesting, handling, storage, composition, packing, and processing of the fruit. A variety of processed products from these fruits, such as jellies, jams, preserves, purees, sauces, and juices, are also covered. Furthermore, this book describes various food preservation methods including dehydration, concentration, and canning.
This book is an invaluable resource for scientists, technologists, manufacturers, students, and others concerned with cultivating, processing, manufacturing, research, development, or marketing of foods.
IV. Passion Fruit
IV. Harvesting and Handling
VI. Biochemical and Nutrient Composition
III. Cultivars, Production Areas, and Markets
V. Fruit Maturity and Harvesting
VII. Packing and Shipment of Fruit
IX. Processed Products
I. Introduction and Botany
III. Composition of Papaya
IV. Papaya Puree and Beverage Products
V. Canned Papaya Products
VI. Papaya Jams, Jellies, Preserves, and Sauces
VII. Papaya By-Products
VIII. Dehydrated Papaya Products
5 Passion Fruit
IV. Harvesting and Storage
V. Composition of Passion Fruit Juice
VI. Processing of Passion Fruit Juice
VII. Concentration of Passion Fruit Juice
VIII. Passion Fruit Juice Powders
IX. Passion Fruit Products
X. Passion Fruit By-Products
- No. of pages:
- © Academic Press 1988
- 28th January 1988
- Academic Press
- eBook ISBN: