Advances in fresh-cut fruits and vegetables processing
"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 t...
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press ,
c2011
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| Series: | Food Preservation Technology Series
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| Subjects: |
Table of Contents:
- 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