The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditio

While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.

In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area of fruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products.

This Publication presents information about the latest developments in fruit processing. Volume 2 covers the important processed fruit and nut commodities and discusses the process technologies applied to them. The reader will find representative examples for each major fruit category, including: pome fruits, drupe fruits, grapes and other berries, citrus and other tropical and subtropical fruits, oil fruits, and nuts. The global character of the fruit industry is confirmed by the participation of contributing authors from six countries; each of the authors has first-hand academic research, or industrial experience related to their topics. We have made a concerted effort to provide the reader with comprehensive and current information on a wide variety of fruits and processes.

This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.

This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Weltweit führende Experten geben einen aktuellen Überblick über den gesamten Bereich der Herstellung und Verwendung von Enzymen in der Industrie: - bei der Herstellung von Massengütern wie Glukose oder Fruktose - in der Textil-, Papier-, Nahrungsmittel und Tierfutterindustrie - in der klinischen Diagnose und Therapie - in der Gentechnologie In mehreren ausführlichen Tabellen sind zahlreiche Daten von Enzymen zusammengestellt. Ein umfassendes Literaturverzeichnis ermöglicht einen schellen Zugriff auf Primärliteratur. Gesetzliche Bestimmungen für den sicheren und legalen Gebrauch von Enzymen runden das Buch an. Aus Rezensionen voriger Auflagen: 'Die Qualität...ist so hervorragend, dass es uneingeschränkt als ideale Lektüre jedem Studenten, der eine Einführung in das Gebiet sucht, empfohlen werden kann. ...'Enzymes in Industry' sollte seinen Platz in jeder Bibliothek haben, sei es in der Industrie oder Hochschule, wo es mit Sicherheit oft seinen Nutzen finden wird.' (The Genetic Engineer and Biotechnologist) 'Das Buch ist auf dem neuesten Stand und trotz der Beteiligung von fast 50 Autoren leicht zu lesen. ... Naturwissenschaftler, die sich mit Enzymen beschäftigen, sollten dieses Buch in ihrer Bibliothek haben. Das Buch wird aber auch für den Marketing-Spezialisten, der sich einen Überblick über gegenwärtige und künftige Anwendungen von Enzymen innerhalb und außerhalb der Lebensmittelindustrie machen will, von großem Nutzen sein.' (Angewandte Chemie)