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...

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Bibliographic Details
Other Authors Martín-Belloso, Olga, Soliva Fortuny, Robert
Format eBook
LanguageEnglish
Published Boca Raton : CRC Press, 2011.
SeriesFood preservation technology series.
Subjects
Fruit > Processing.
Vegetables > Processing.
Fruit > Preservation.
Vegetables > Preservation.
Food contamination > Prevention.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781420071238
DOI10.1201/b10263
Physical Descriptionxiii, 410 p. : ill.

Cover

Table of Contents:
  • ch. 1. The fresh-cut fruit and vegetables industry : current situation and market trends / M. Alejandra Rojas-Graü, Edward Garner, and Olga Martín-Belloso
  • ch. 2. Regulatory issues concerning the production of fresh-cut fruits and vegetables / Menno van der Velde
  • ch. 3. Microbiological and safety aspects of fresh-cut fruits and vegetables / Peter Ragaert ... [et al.]
  • ch. 4. Physiology of fresh-cut fruits and vegetables / Elizabeth A. Baldwin and Jinhe Bai
  • ch. 5. Factors affecting sensory quality of fresh-cut produce / John C. Beaulieu
  • ch. 6. Nutritional and health aspects of fresh-cut vegetables / Begona De Ancos ... [et al.]
  • ch. 7. Fruits and vegetables for the fresh-cut processing industry / Marta Montero-Calderón and María del Milagro Cerdas-Araya
  • ch. 8. Treatments to assure safety of fresh-cut fruits and vegetables / Maria Isabel Gil, Ana Allende, and Maria Victoria Selma
  • ch. 9. Use of additives to preserve the quality of fresh-cut fruits and vegetables / J. Fernando Ayala-Zavala and Gustavo A. González-Aguilar
  • ch. 10. Modified atmosphere packaging of fruits and vegetables : modeling approach / Carole Guillaume, Valérie Guillard, and Nathalie Gontard
  • ch. 11. Use of edible coatings for fresh-cut fruits and vegetables / M. Alejandra Rojas-Graü, Robert Soliva-Fortuny, and Olga Martín-Belloso
  • ch. 12. Hazard analysis and critical control point and hygiene considerations for the fresh-cut produce industry / Peter McClure
  • ch. 13. Process design, facility, and equipment requirements / Alessandro Turatti
  • ch. 14. Quality assurance of fresh-cut commodities / José M. Garrido
  • ch. 15. Future trends in fresh-cut fruit and vegetable processing / Gemma Oms-Oliu and Robert Soliva-Fortuny.

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