CRC Press, Taylor & Francis Group, 2007. — 412 p.This book covers the basic functional chemicals (bioactive compounds), significant health benefits, shelf life, and microbial safety concerns associated with postharvest handling and storage, technologies to develop value-added berry products with high quality, and significant nutraceutical benefits. This book is divided into three parts: bioactive compounds of berry fruit and their health benefits, quality and safety of berry fruit during postharvest handling and storage, and processing technologies for developing valueadded berry fruit products. Each chapter in this book is written by an international expert (or experts), presenting information on the scientific background, research results, and critical reviews of the relevant issue, including a comprehensive list of recently published literature, and case studies, thus providing valuable sources of information for further research and development of berry fruit for the food industry.
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