ch. 1. Ultraviolet light for processing fruits and fruit products / Tatiana Koutchma and Marta Orlowska -- ch. 2. High-pressure processing / Fabiano A.N. Fernandes -- ch. 3. Ultrasound applications in fruit processing / Fabiano A.N. Fernandes and Sueli Rodrigues -- ch. 4. Membrane applications in fruit processing technologies / Sunando DasGupta and Biswajit Sarkar -- ch. 5. High-intensity pulsed electric field applications in fruit processing / Ingrid Aguilo-Aguayo. [et al.] -- ch. 6. Applications of ozone in fruit processing / Patrick J. Cullen and Brijesh K. Tiwari -- ch. 7. Irradiation applications in fruit and other fresh produce processing / Rosana G. Moreira and Elena M. Castell-Perez -- ch. 8. Minimal processing / Ebenezer de Oliveira Silva. [et al.] -- ch. 9. Enzyme maceration / Sueli Rodrigues -- ch. 10. Fruit and fruit juices as vehicles for probiotic microorganisms and prebiotic oligosaccharides / Sueli Rodrigues -- ch. 11. Freeze concentration applications in fruit processing / Merce Raventos, Eduard Hernandez, and Josep Maria Auleda -- ch. 12. Refrigeration and cold chain effect on fruit shelf life / Jose Maria Correia da Costa and Edmar Clemente -- ch. 13. Vacuum frying of fruits applications in fruit processing / Rosana G. Moreira -- ch. 14. Edible coatings / Henriette Monteiro Cordeiro de Azeredo -- ch. 15. Thermal treatment effects in fruit juices / Fatima A. Miller and Cristina L.M. Silva -- ch. 16. Effect of fruit processing on product aroma / Narendra Narain and Jane de Jesus da Silveira Moreira -- ch. 17. Sensory evaluation in fruit product development / Deborah dos Santos Garruti. [et al.].