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Fruit Technology Handbook from C.H.I.P.S.

Berry Fruit
Value-Added Products for Health Promotion
edited by Yanyun Zhao

Berry Fruit: Value-Added Products for Health Promotion is a comprehensive reference on the handling, use, and functional components of berry fruit.

Features:

  • Provides the most up-to-date data in tables and figures for ease of reference
  • Covers the chemistry of bioactive compounds in berry fruit and their health benefits
  • Describes port-harvest handling for safety and quality
  • Presents processing technologies for developing value-added products
  • Offers critical reviews, recent research, case studies and references

Beginning with an introduction to the current state of the industry, the book addresses worldwide production and trends specific to each berry including annual, perennial, and off-season systems. It covers the the chemical composition of berries including carbohydrates, organic acids, enzymes, vitamins, and minerals; phytochemicals; antioxidants; and the functionality of pigments such as anthocyanins.

Berry Fruit: Value-Added Products for Health Promotion also covers quality and safety concerns during post-harvest handling and storage, deterioration and microbial safety for the fresh market, and techniques to extend shelf-life including cold-storage and controlled atmosphere packaging.

Finally, an extensive section highlights processing technologies and the production of value-added foods such as freezing, dehydrating, and canning; preserves, jellies, and jams; and the intelligent use of processing by-products.

Contents

Bioactive Compounds of Berry Fruits

  1. Berry Crops: Worldwide Area and Production Systems
  2. Chemical Components of Berry Fruits
  3. Berry Fruit Phytochemicals
  4. Natural Pigments of Berries: Functionality and Application
  5. Antioxidant Capacity and Phenolic Content of Berry Fruits as Affected by Genotype, Preharvest Conditions, Maturity, and Postharvest Handling
  6. The Potential Health Benefits of Phytochemicals in Berries for Protecting Against Cancer and Coronary Heart Disease

Quality and Safety of Berry Fruit During Postharvest Handling and Storage

  1. Quality of Berries Associated with Preharvest and Postharvest Conditions
  2. Microbial Safety Concerns of Berry Fruit
  3. Postharvest Handling, Storage, and Treatment of Fresh Market Berries

Processing Technologies for Developing Value-Added Berry Fruit Products

  1. Freezing Process of Berries
  2. Dehydration of Berries
  3. Commercial Canning of Berries
  4. Berry Jams and Jellies
  5. Utilization of Berry Processing By-Products

Index

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Berry Fruit
Value-Added Products for Health Promotion
edited by Yanyun Zhao

2007 448 pages $178.95 + shipping
Texas residents please add 6.75 % sales tax

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