"Food processing of fruits and vegetables (FPFV) is becoming challenging nowadays, and transforming from its nascent stage to maturity. Various technology inputs in this sector are also going through transformations. Traditional methods of processing are being mechanized, and thus innovative research is gaining importance. . . . Food processors, being a major part of the food industry, must possess processing skills and continuously upgrade their knowledge, which is essential in a cutthroat competitive market. . . . This is an excellent effort by the authors and editors involved in this book. It is a great pleasure for me to recommend this book for knowledge seekers. It is compiled in very righteous manner for students, academicians, research and industrial personnel."—Prabhat K. Nema, PhD, Associate Professor, Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Ministry of Food Processing Industries (Govt. of India), Haryana, India "Presents the latest concepts in processing of fruits and vegetables (FAV). . . . Fills a critical knowledge gap created by fast-changing technological developments in the food processing sector. The book presents a complete solution for fruit and vegetable processing . . . I compliment the editors for bringing out this book."—Pitam Chandra, PhD, Professor (Food Engineering), National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Ministry of Food Processing Industries (Government of India); Former Director at Central Institute of Agricultural Engineering (ICAR) "Covers all facets of fruits and vegetables processing, from traditional practices to innovative techniques. It provides current status, thermal as well as non-thermal techniques, processing techniques, waste management and consumer concern for fruits and vegetables. It will be of great help to the young researcher to identify the emerging challenges and will motivate them to eradicate the hurdles in this sector."—Debasis Mazumdar, PhD, Vice Chancellor, Uttar Banga Krishi Vishavidyaaya, West Bengal, India "This book covers technical aspects of processing of fruits and vegetables. The authors have put their sincere efforts into collecting and compiling recent technological interventions used in the field of processing of fruits and vegetables. It is a pleasure for me to recommend this book to all concerned in this field. It will be a great source of knowledge to students, researchers, academicians and industry personnel. It is my hope that this book would certainly help in shaping the future development of the postharvest sector of the region."—D. C. Saxena, PhD, Professor (Food Process Engineering); Former Head, Department of Food Engineering & Technology; Former Dean (Planning & Development), Sant Longowal Institute of Eng. & Technology, (Punjab), India
