Advances in Fresh-Cut Fruits and Vegetables Processing

Informationen zum Autor University of Lleida! Spain Klappentext Explores the basics in fresh-cut fruit and vegetable processing. This book addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. It covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions. Zusammenfassung Explores the basics in fresh-cut fruit and vegetable processing. This book addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. It covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions. Inhaltsverzeichnis The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends. Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables. Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables. Physiology of Fresh-Cut Fruits and Vegetables. Factors Affecting Sensory Quality of Fresh-Cut Produce. Nutritional and Health Aspects of Fresh-Cut Vegetables. Fruits and Vegetables for the Fresh-Cut Processing Industry. Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables. Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables. Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach. Use of Edible Coatings for Fresh-Cut Fruits and Vegetables. Hazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry. Process Design! Facility! and Equipment Requirements. Quality Assurance of Fresh-Cut Commodities. Future Trends in Fresh-Cut Fruit and Vegetable Processing. Index.

Dettagli sul prodotto

• Autori: Olga Martin-Belloso, Olga (University of Lleida Martin-Belloso, Olga Soliva Fortuny Martin-Belloso, Olga Soliva-Fortuny Martin-Belloso, Martin-Belloso Olga, Robert Soliva Fortuny, Robert Soliva-Fortuny
• Con la collaborazione di: Gustavo V. Barbosa-Canovas (Editore della collana)
• Editore: Taylor & Francis Ltd.
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 21.10.2010
• EAN: 9781420071214
• ISBN: 978-1-4200-7121-4
• Pagine: 424
• Serie: Food Preservation Technology; Food Preservation Technology
• Categorie: Guide e manuali > Salute > Alimentazione; Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General