Berry Fruit

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, it is important to have a single resource for all aspects of the industry from production technologies to nutritional and health benefits. Drawing on the knowledge of leading international experts, "Berry Fruit: Value-Added Products for Health Promotion" is a comprehensive reference on the handling, use, and functional components of berry fruit. Beginning with an introduction to the current state of the industry, the book covers worldwide production and trends specific to each berry including annual, perennial, and off-season systems. The contributors go into great detail regarding the chemical composition of berries including carbohydrates, organic acids, enzymes, vitamins, and minerals; phytochemicals; antioxidants; and the functionality of pigments such as anthocyanins. Chapters address quality and safety concerns during post-harvest handling and storage, deterioration and microbial safety for the fresh market, and techniques to extend shelf-life including cold-storage and controlled atmosphere packaging. Finally, an extensive section highlights processing technologies and the production of value-added foods such as freezing, dehydrating, and canning; preserves, jellies, and jams; and the intelligent use of processing by-products. Presenting scientific background, research results, and critical reviews, as well as case studies and references, "Berry Fruit: Value-Added Products for Health Promotion" provides a valuable resource for current knowledge and further research and development of berry fruit for the food industry.

ISBN 0849358027   Pages 448 ISBN13 9780849358029 (What's this?)   Volumes 1 Publisher Taylor & Francis Inc   Weight (grammes) 748 Imprint CRC Press Inc   Published in Bosa Roca Format Hardback   Series title Food Science and Technology Publication date 29 May 2007   Height (mm) 235 Library of Congress 2007001325   Width (mm) 156 DEWEY 634.7   Spine width (mm) 28 DEWEY edition DC22   Academic level Professional / Scholarly

Ch. 1		Berry crops : worldwide area and production systems by Bernadine C. Strik		3
Ch. 2		Chemical components of berry fruits by Stephen T. Talcott		51
Ch. 3		Berry fruit phytochemicals by Luke R. Howard and Tiffany J. Hager		73
Ch. 4		Natural pigments of berries : functionality and application by M. Monica Giusti and Pu Jing		105
Ch. 5		Antioxidant capacity and phenolic content of berry fruits as affected by genotype, preharvest conditions, maturity, and postharvest handling by Shiow Y. Wang		147
Ch. 6		The potential health benefits of phytochemicals in berries for protecting against cancer and coronary heart disease by Rui Hai Liu		187
Ch. 7		Quality of berries associated with preharvest and postharvest conditions by Elizabeth Mitcham		207
Ch. 8		Microbial safety concerns of berry fruit by Mark A. Daeschel and Pathima Udompijitkul		229
Ch. 9		Postharvest handling, storage, and treatment of fresh market berries by Cynthia Bower		261
Ch. 10		Freezing process of berries by Yanyun Zhao		291
Ch. 11		Dehydration of berries by Fernando E. Figuerola		313
Ch. 12		Commercial canning of berries by Hosahalli S. Ramaswamy and Yang Meng		335
Ch. 13		Berry jams and jellies by Fernando E. Figuerola		367
Ch. 14		Utilization of berry processing by-products by Yanyun Zhao		387

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