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The Preservation of Fruit and Vegetable Food Products

  • Textbook
  • © 1983

Overview

Authors:
  1. S. D. Holdsworth

    1. Campden Food Preservation Research Association, Gloucestershire, UK

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-viii
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  2. Introduction

    • S. D. Holdsworth
    Pages 1-8

  3. Principles of Preservation

    • S. D. Holdsworth
    Pages 9-24

  4. Raw Material — Production and Post-Harvest Preparation

    • S. D. Holdsworth
    Pages 25-41

  5. Thermal Processing

    • S. D. Holdsworth
    Pages 42-65

  6. Freezing

    • S. D. Holdsworth
    Pages 66-77

  7. Dehydration

    • S. D. Holdsworth
    Pages 78-90

  8. Extension of Shelf-Life by Storage Techniques

    • S. D. Holdsworth
    Pages 91-103

  9. Other Methods of Preservation

    • S. D. Holdsworth
    Pages 104-115

  10. Fruit and Vegetable Juices and Related Products

    • S. D. Holdsworth
    Pages 116-128

  11. Desirable and Undesirable Constituents of Food

    • S. D. Holdsworth
    Pages 129-139

  12. Food-Processing Factory Location, Design, and Operation

    • S. D. Holdsworth
    Pages 140-153

  13. Back Matter

    Pages 154-159
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Keywords

About this book

A textbook for students of horticulture, food technology and nutrition.

Authors and Affiliations

  • Campden Food Preservation Research Association, Gloucestershire, UK

    S. D. Holdsworth

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