Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits.

The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

This research work plays an important role in transforming current conventional methodology in fruit quality definition and evaluation into scientific and technological objectives and implementation. Conventional definition in evaluating fruit quality is based on its physical attributes such as colour, size, shape and percentage of physical defects. While the conventional practice is dominating fruit industry, the efforts to transform this conventional definition towards a more valuable and scientific interpretation has been put forth by various research groups worldwide. For every presented variable, evaluating or quantifying methodologies will be introduced and promoted by scientific societies. Similarly to fruit quality evaluation, several methodologies have been introduced, based on its physical or intrinsic definition. Despite many efforts that have been carried out in this research area, gaps still exist for the new research to take place especially in the area related to development of low cost measuring system, miniature and mobile system, online monitoring system with rapid time of measurement and high accuracy and precision measurement algorithm. Hence, this book is written particularly to explore the ability of visible and near infrared spectroscopy in quantitatively determining fruit intrinsic qualities with in-depth case studies on two prominent tropical fruits, Sala mango and B10 carambola.

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

This book systematically covers immunoassays for food, presenting detailed approaches such as antigen design, food matrix pre-treatment and detection format optimization for 9 classes of food hazards and nutrition constituents. Offering ideas on how to improve the efficiency of recognized xenobiotics and food contents, this practical book also describes the discovery and utilization of novel immune agents like aptamer and molecular imprinted polymers in food analysis. It is intended for a broad range of areas, including biologists and food chemists, and is sure to become a key reference resource for students and professionals alike.

Cassava. Composition. Toxicity and its detoxification. Processing. of cassava tubers. Gari. Peeling of cassava tubers. Resping or pulping. Fermentation and pressing of cassava pulp. Drying-roasting process. Farinha de mandioca and cassava bread. Cassava rice. Chips and pellets. Cassava chips. Drying of cassava chips. Cassava pellets. Baked cassava products. Cassava starch. Cassava flour. Cassava alchool. Cocoa. physical characteristics of cocoa. compositioon of the cocoa bean. Harvesting and pod breaking. Fermentation of cocoa beans. Drying of cocoa beans. Cocoa powder and chocolate production. Storage. Coconut. Uses of the coconut palm. structure of the coconut fruit. Wet processing of coconut. Composition and chemical and physical properties of coconut oil. Tapping ot the coconut palm. Keeping qualities of copra. Coconut milk extraction. Coconut water. Extracting protein from copra. Use of the coconut husk. Utilization of coconut shell. Desiccated coconut. Classification of coffee. chemical composition and some of the physical properties of the coffee bean. processing of coffee. Processing of coffee by th dry method. Drying and parchment coffee. Roasting of coffee. Uses of groundnut. composition and nutritive and value of groundnut kernels . Storage of groundnuts. Harvesting and shelling of groundnuts. Crushing groundnuts for oil. processing groundnuts into groundnut butter. preparation of salted groundnuts. effect of processing on nutritive value of groundnuts. Classification and production of oil palm. Composition of palm oil and palm kernel oil . Basic principles for processing of oil palm fruit. Traditional methods of extraction of palm oil. improved methods of extraction of palm oil Hand-operated and engine-driven presses. Extraction of pal kernel oil. The quality of palm oil and kernels. palm wine production. Main utilization of maize. Composition of maize. Processing of maize. Maize oil. Corn flakes. Main utilization of sorghum and millet. Chemical composition. Structure and physical properties of sorghum and millet. Traditional milling. Processing of sorghum for starch. Use of composites of sorghum or millet flour in bread making. Malting and brewing of sorghum and millet. Sweet sorghum juice. Uses of soya beans. Chemical composition of soya beans. processing of soya beans into various traditional products. Composition of some fermented and non-fermented soya bean foods. Simulated milk from soya beans. Soya oil and its production. Soya flour. Main use of yams. Composition of yam tubers. Storage of yams. Traditional methods of preparation for food. Yam flour Instant yam flakes. toxic substance in yam their use as raw material.