Handbook of pineapple technology production postharvest science processing and nutrition 1st by Lobo Paull 978-1118967386 1118967380

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America.

This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook.

Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.

CHAPTER 1: Overview of pineapple production, postharvest physiology, processing and nutrition

CHAPTER 2: Pineapple breeding and production practices

CHAPTER 3: Biology and postharvest physiology of pineapple

CHAPTER 4: Pests, diseases and weeds

CHAPTER 5: Pineapple harvesting and postharvest handling

CHAPTER 6: Packaging technologies for pineapple and pineapple products

CHAPTER 7: Canned, frozen and dried pineapple

CHAPTER 8: Pineapple juice and concentrates

CHAPTER 9: Fresh‐cut pineapple

CHAPTER 10: Innovative processing technologies for pineapple processing

CHAPTER 11: Value added processing and utilization of pineapple by‐products

CHAPTER 12: Pineapple composition and nutrition

CHAPTER 13: Functional properties of pineapple