“With a team of well-known contributing experts (more than 60 outstanding authors coming from quite different scientific disciplines ranging from horticulture over food science to packaging technology), the editors have created a guideline in this special field of tropical and subtropical fruits, which represents an essential reference for all professionals in the global fruit industry.” (Advances in Food Sciences, 1 January 2013)
Tropical and subtropical fruits have gained significant importance in the global commerce in recent years. Tropical and Subtropical Fruits serves as a reference book on the production, postharvest physiology and storage, innovative processing, packaging and nutritional aspects by covering the latest developments and advances for these fruits. Tropical and Subtropical Fruits is a unique book that takes a “farm-to-fork” and multi-disciplinary approach involving the fields of horticulture, food processing, food engineering, packaging, and nutrition. The value-chain approach to the topics coverage is the unique feature of this book. Coverage includes chapters on postharvest physiology and storage, enzymes role in processing, phytochemical and bioactive compounds, novel processing technologies, quality management, and current and innovative packaging technologies of tropical and subtropical fruits. In addition, 24 full chapters are devoted to individual tropical fruits, subtropical fruits citrus and non-citrus types, and some lesser known tropical and subtropical fruits. A team of world renowned editors and authors have contributed to this contemporary collective work that brings together current knowledge and practices across the value-chain of tropical and subtropical fruits.
Special Features
- Unparalleled expertise on important topics contributed by more than 60 experienced contributors
- Complete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chain
- Coverage of bioactive compounds and nutritional aspects of tropical and subtropical fruits
- In-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP
From the Back Cover
Tropical and subtropical fruits have gained significant importance in the global commerce in recent years. Tropical and Subtropical Fruits serves as a reference book on the production, postharvest physiology and storage, innovative processing, packaging and nutritional aspects by covering the latest developments and advances for these fruits. Tropical and Subtropical Fruits is a unique book that takes a “farm-to-fork” and multi-disciplinary approach involving the fields of horticulture, food processing, food engineering, packaging, and nutrition. The value-chain approach to the topics coverage is the unique feature of this book. Coverage includes chapters on postharvest physiology and storage, enzymes role in processing, phytochemical and bioactive compounds, novel processing technologies, quality management, and current and innovative packaging technologies of tropical and subtropical fruits. In addition, 24 full chapters are devoted to individual tropical fruits, subtropical fruits citrus and non-citrus types, and some lesser known tropical and subtropical fruits. A team of world renowned editors and authors have contributed to this contemporary collective work that brings together current knowledge and practices across the value-chain of tropical and subtropical fruits.
Special Features
- Unparalleled expertise on important topics contributed by more than 60 experienced contributors
- Complete chapters on more than 25 tropical and subtropical fruits covering topics across the value-chain
- Coverage of bioactive compounds and nutritional aspects of tropical and subtropical fruits
- In-depth coverage of novel processing technologies, packaging, and quality management, ISO, HACCP
About the Author
Muhammad Siddiq, Ph.D. is an Associate Professor, department of Food Science & Human Nutrition, Michigan State University (USA). Dr. Siddiq has edited/co-edited several books and published extensively in the field of fruit and vegetable processing.
Jasim Ahmed, Ph.D. is a Senior Scientist at Kuwait Institute for Scientific Research, Safat (Kuwait). Dr. Ahmed has published extensively and has edited three books on unit operations, rheological and thermal properties of foods and biomaterials.
Maria Gloria Lobo, Ph.D. is a Research Scientist at Postharvest & Food Technology Laboratory of Tropical Fruits, Instituto Canario de Investigaciones Agrarias, Canary Islands (Spain). Dr. Lobo’s published work includes postharvest quality aspects, including minimal processing of tropical fruits.
Ferhan Ozadali, Ph.D. is a Senior Manager of Corporate Quality at Ocean Spray Cranberries Inc., Lakeville-Middleboro, Massachusetts (USA). Dr. Ozadali has diversified industry and academic experience in the areas of food safety, product/process development, aseptic processing and packaging, and quality assurance.
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