One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food pro

chapter 2|14 pages

- High-Pressure Processing

chapter 9|12 pages

- Enzyme Maceration

chapter 14|18 pages

- Edible Coatings

chapter 15|24 pages

- Thermal Treatment Effects in Fruit Juices