Title:
Advances in fresh-cut fruits and vegetables processing
Author:
Martin-Belloso, Olga.
ISBN:
9781420071238
Publication Information:
Boca Raton : CRC Press, 2011.
Physical Description:
xiii, 410 p. : ill.
Series:
Food preservation technology series
Series Title:
Food preservation technology series
Contents:
ch. 1. The fresh-cut fruit and vegetables industry : current situation and market trends / M. Alejandra Rojas-Gra¿, Edward Garner, and Olga Martn̕-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 / Begoą De Ancos ... [et al.] -- ch. 7. Fruits and vegetables for the fresh-cut processing industry / Marta Montero-Caldern̤ and Mara̕ 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. Gonzl̀ez-Aguilar -- ch. 10. Modified atmosphere packaging of fruits and vegetables : modeling approach / Carole Guillaume, Valřie Guillard, and Nathalie Gontard -- ch. 11. Use of edible coatings for fresh-cut fruits and vegetables / M. Alejandra Rojas-Gra¿, Robert Soliva-Fortuny, and Olga Martn̕-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 / Jos ̌M. Garrido -- ch. 15. Future trends in fresh-cut fruit and vegetable processing / Gemma Oms-Oliu and Robert Soliva-Fortuny.
Abstract:
"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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