- 442 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With the rapidly growing popularity of this unique crop
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Yes, you can access Berry Fruit by Yanyun Zhao in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front cover
- Table of Contents
- Preface
- Editor
- Contributors
- Part I. Bioactive compounds of berry fruits
- Chapter 1. Berry crops: Worldwide area and production systems
- Chapter 2. Chemical components of berry fruits
- Chapter 3. Berry fruit phytochemicals
- Chapter 4. Natural pigments of berries: Functionality and application
- Chapter 5. Antioxidant capacity and phenolic content of berry fruits as affected by genotype, preharvest conditions, maturity, and postharvest handling
- Chapter 6. The potential health benefits of phytochemicals in berries for protecting against cancer and coronary heart disease
- Part II. Quality and safety of berry fruit during postharvest handling and storage
- Chapter 7. Quality of berries associated with preharvest and postharvest conditions
- Chapter 8. Microbial safety concerns of berry fruit
- Chapter 9. Postharvest handling, storage, and treatment of fresh market berries
- Part III. Processing technologies for developing value-added berry fruit products
- Chapter 10. Freezing process of berries
- Chapter 11. Dehydration of berries
- Chapter 12. Commercial canning of berries
- Chapter 13. Berry jams and jellies
- Chapter 14. Utilization of berry processing by-products
- Index
- Back cover