1 Overview of the fruit processing industry 1
2 Processing of fruits : ambient and low temperature processing 21
3 Processing of fruits : elevated temperature, nonthermal and miscellaneous processing 55
4 Thermodynamical, thermophysical, and rheological properties of fruits and fruit products 73
5 Color, turbidity, and other sensorial and structural properties of fruits and fruit products 99
6 Chemical composition of fruits and its technological importance 133
7 Fruit products, deterioration by browning 163
8 Inhibition and control of browning 183