442 pages | 33 B/W Illus.
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.
Bioactive Compounds of Berry Fruits
Berry Crops: Worldwide Area and Production Systems, B.C. Strik
Chemical Components of Berry Fruits, S.T. Talcott
Berry Fruit Phytochemicals, L.R. Howard and T.J. Hager
Natural Pigments of Berries: Functionality and Application, M M. Giusti and P. Jing
Antioxidant Capacity and Phenolic Content of Berry Fruits as Affected by Genotype, Preharvest
Conditions, Maturity, and Postharvest Handling, S.Y. Wang
The Potential Health Benefits of Phytochemicals in Berries for Protecting Against Cancer and Coronary Heart Disease, R.H. Liu
Quality and Safety of Berry Fruit During Postharvest Handling and Storage
Quality of Berries Associated with Preharvest and Postharvest Conditions, E. Mitcham
Microbial Safety Concerns of Berry Fruit, M.A. Daeschel and P. Udompijitkul
Postharvest Handling, Storage, and Treatment of Fresh Market Berries, C. Bower
Processing Technologies for Developing Value-Added Berry Fruit Products
Freezing Process of Berries, Y. Zhao
Dehydration of Berries, F.E. Figuerola
Commercial Canning of Berries, H. Ramaswamy and Y.Meng
Berry Jams and Jellies, F.E. Figuerola
Utilization of Berry Processing By-Products, Y. Zhao