Fruit and Vegetable Processing

Professor Wim Jongen is Head of the Product Design and Quality Management Group at Wageningen Agricultural University. He is also Scientific Director of the prestigious Agrotechnological Research Institute (ATO).

• Part 1 Fruit, vegetables and health: Health benefits of increased fruit and vegetable consumption; Antioxidants in fruits, berries and vegetables; Improving the nutritional quality of processed fruits and vegetables: The case of tomatoes. Part 2 Managing safety and quality in the supply chain: Modelling fruit and vegetable production: The case of tomatoes; HACCP systems for fruit and vegetable cultivation; Maintaining the post-harvest quality of fresh fruits and vegetables; Measuring fresh fruit and vegetable quality: Advanced optical method; Applying advanced instrumental methods: Mealiness in fruit; Maximising the quality of thermally processed fruits and vegetables; Safety of cooked chilled foods containing vegetables. Part 3 New technologies to maximise quality: Measuring and improving the natural resistance of fruit; Improving the shelf-life of vegetables by genetic modification; Minimal processing of fresh fruits and vegetables; New modified atmosphere packaging (MAP) techniques for fresh prepared fruit and vegetables; Edible coatings for fruits; High pressure processing of fruit and vegetables; Use of vacuum technology to improve processed fruit and vegetables.

"…a valuable addition to a library of food science and technology or horticultural science." --Food Australia"…an excellent book and should be owned by every supermarket chain’s technical staff as well as every fruit or vegetable grower, producer or processor." --Advances in Food Sciences"…an excellent overview of modern fruit and vegetable processing." --Food and Beverage Reporter