Processing of Fruits and Vegetables. From Farm to Fork

This volume looks at new and established processing technologies for fruits and vegetables, taking into considération the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproduct, and much more. Divided into sections, the volume covers : processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxydants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) ; novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) ; the challenges and solutionsin waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables.