Fresh-Cut Fruits and Vegetables

Technology, Physiology, and Safety

Nonfiction, Science & Nature, Technology, Food Industry & Science, Agriculture & Animal Husbandry
Cover of the book Fresh-Cut Fruits and Vegetables by , CRC Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781315353098
Publisher: CRC Press Publication: August 5, 2016
Imprint: CRC Press Language: English
Author:
ISBN: 9781315353098
Publisher: CRC Press
Publication: August 5, 2016
Imprint: CRC Press
Language: English

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables.

In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables.

In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

More books from CRC Press

Cover of the book Estimating the Impacts of Urban Growth on Future Flood Risk by
Cover of the book International Environmental Risk Management by
Cover of the book Engineering Psychology and Cognitive Ergonomics by
Cover of the book Advanced Wireless Sensing Techniques for 5G Networks by
Cover of the book A Complete Guide to Portals and User Experience Platforms by
Cover of the book Power Systems by
Cover of the book Adaptation and Cross Layer Design in Wireless Networks by
Cover of the book Elastic Waves by
Cover of the book Membrane Technology in Separation Science by
Cover of the book Fascial Anatomy of the Equine Forelimb by
Cover of the book Eat, Drink, Animate by
Cover of the book Physical Design for 3D Integrated Circuits by
Cover of the book Combustion Theory by
Cover of the book Malaria (1989) by
Cover of the book Integrated Modeling of Land and Water Resources in Two African Catchments by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy