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20180228093000.0 |
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110525s2011 flu eng |
| 020 |
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|a 1420071211 (hardback)
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| 020 |
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|a 9781420071214 (hardback)
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| 050 |
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|a TP440
|b .A28 2011
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| 090 |
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|a TP440
|b .A28 2011
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| 245 |
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|a Advances in fresh-cut fruits and vegetables processing
|c edited by Olga Martin-Belloso and Robert Soliva-Fortuny
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| 260 |
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|a Boca Raton :
|b CRC Press ,
|c c2011
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| 300 |
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|a xiii, 410 p. :
|b ill. ;
|c 24 cm.
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| 490 |
1 |
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|a Food Preservation Technology Series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. The fresh-cut fruit and vegetable industry: current situation and market trends -- 2. Regulatory issues concerning the production of fresh-cut fruits and vegetables -- 3. Microbiological and safety aspects of fresh-cut fruit and vegetables -- 4. Physiology of fresh -cut fruits and vegetables -- 5. Factors affecting sensory quality of fresh-cut product -- 6. Nutritional and health aspects of fresh-cut vegetables -- 7. Fruits and vegetables for the fresh-cut processing industry -- 8. Treatments to assure safety of fresh-cut fruits and vegetables -- 9. Use of additives to preserve the quality of fresh-cut fruits and vegetables -- 10. Modified atmosphere packaging of fruits and vegetables: Modeling approach -- 11. Use of edible coatings for fresh-cut fruits and vegetables -- 12. Hazard analysis and critical control point and hygiene considerations for the fresh-cut produce industry -- 13. Process design, facility, and equipment requirements -- 14. Quality assurance of fresh-cut commodities -- 15. Future trends in fresh-cut fruit and vegetable processing
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| 520 |
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|a "Taking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers? attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined"--Provided by publisher.
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| 650 |
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|a Food contamination
|x Prevention
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| 650 |
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0 |
|a Fruit
|x Preservation
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| 650 |
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0 |
|a Fruit
|x Processing
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| 650 |
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|a Vegetables
|x Preservation
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| 650 |
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|a Vegetables
|x Processing
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| 700 |
1 |
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|a Marti´n-Belloso, Olga ,
|e author
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| 700 |
1 |
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|a Soliva-Fortuny, Robert ,
|e author
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| 999 |
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|a 1000139750
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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