Table of Contents

Overview of the Fruit Processing Industry.- Processing of Fruits: Ambient and Low Temperature Processing.- Processing of Fruits: Elevated Temperature, Nonthermal and Miscellaneous Processing.- Thermodynamical, Thermophysical, and Rheological Properties of Fruits and Fruit Products.- Color, Turbidity, and Other Sensorial and Structural Properties of Fruits and Fruit Products.- Chemical Composition of Fruits and its Technological Importance.- Fruit Products, Deterioration by Browning.- Inhibition and Control of Browning.