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Processed Apple Products

  • Donald L. Downing

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Roger D. Way, Mark R. McLellan
    Pages 1-29
  3. Louis M. Massey Jr.
    Pages 31-51
  4. Victor L. Bump
    Pages 53-82
  5. Arun Kilara, Jerome P. Van Buren
    Pages 83-96
  6. Jerome P. Van Buren
    Pages 97-120
  7. Victor L. Bump
    Pages 121-136
  8. M. A. Rao
    Pages 137-168
  9. Donald L. Downing
    Pages 169-188
  10. Joseph H. Hotchkiss
    Pages 189-213
  11. R. C. Wiley, C. R. Binkley
    Pages 215-238
  12. G. Caleb Hall
    Pages 257-278
  13. Andrew G. H. Lea
    Pages 279-301
  14. Chang Y. Lee, Leonard R. Mattick
    Pages 303-322
  15. T. E. Acree, M. R. Mclellan
    Pages 323-341
  16. Katherine M. J. Swanson
    Pages 343-363
  17. Yong D. Hang, Reginald H. Walter
    Pages 365-377
  18. Back Matter
    Pages 379-448

About this book

Introduction

The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti­ cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success­ fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer­ sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.

Keywords

Filtration Vitamin alcohol amino acid carbohydrates chemistry enzymes food microbiology physiology plants prevention processing quality assurance quality control

Editors and affiliations

  • Donald L. Downing
    • 1
  1. 1.New York State Agricultural Experiment StationCornell UniversityGenevaUSA

Bibliographic information