A sample of some food processing-related books currently available froma leading South African specialist book distributor:
Fruit Processing – by Arthey and Ashurst (publisher: Blackie).
The nine chapters are: Introduction to fruit processing; Fruit and human nutrition (excellent); Storage, ripening and handling of fruit; Production of non-fermented fruit products; Cider, perry, fruit wines and other alcoholic fruit beverages; Production of thermally processed and frozen fruit; Manufacture of preserves, flavouring and dried fruits; The by-products of fruit processing; Water supplies, effluent disposal and environmental considerations.
This book deals intensely with a variety of fruits – all citrus, apples, pears, stone fruits, the berry family, pineapples, pawpaws, mangoes, passion fruit, guavas and, last but not least, rhubarb.
Vegetable Oils in Food Technology – by FD Gunstone (publisher: Blackwell and CRC-Press)
Chapters: Production of 12 Vegetable Oils; Soybean Oil; Palm Oil; Canola Oil; Sunflower Oil; Coconut and Palm Kernel Oils; Cottonseed Oil; Groundnut Oil; Olive Oil; Maize Oil; Sesame, Rice-Bran and Flaxseed Oils.
Biscuit, Cracker and Cookie Recipes for the Food Industry – by D Manley (publisher: Woodhead).
The 11 chapters embrace: Dos and don'ts (you have been warned); Classification of biscuit types; Dough consistency; Baking techniques (worth reading twice); Recipes for hard doughs; Recipes for short doughs; Recipes for extruded and deposited doughs; Recipes for sponge biscuits; Recipes for wafers; Recipes for secondary processes; and Recipes for dietetic biscuits (most interesting reading).
By Dr Aubrey Parsons
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