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CAIRO BOOKS's Description
The processing of fruits continues to undergo rapid change. In the Handbook of
Fruits and Fruit Processing , Dr. Y.H. Hui and his editorial team have
assembled over forty respected academicians and industry professionals to
create an indispensable resource on the scientific principles and technological
methods for processing fruits of all types.
The book describes the processing of fruits from four perspectives: a
scientific basis, manufacturing and engineering principles, production
techniques, and processing of individual fruits. A scientific knowledge of the
horticulture, biology, chemistry, and nutrition of fruits forms the foundation.
A presentation of technological and engineering principles involved in
processing fruits is a prelude to their commercial production. As examples, the
manufacture of several categories of fruit products is discussed. The final
part of the book discusses individual fruits, covering their harvest to a
finished product in a retail market.
As a professional reference book replete with the latest research or as a
practical textbook filled with example after example of commodity applications,
the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet
compact resource ideal for the fruit industry.
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