Advances in fresh-cut fruits and vegetables processing

• Other Authors: Martin-Belloso, Olga., Soliva Fortuny, Robert.
• Format: Electronic
• Language: English
• Published: Boca Raton : CRC Press, 2011.
• Series: Food preservation technology series.
• Subjects: Fruit > Processing.; Vegetables > Processing.; Fruit > Preservation.; Vegetables > Preservation.; Food contamination > Prevention.; Electronic books.
• Online Access: View fulltext via EzAccess

"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...

Table of Contents:

• ch. 1. The fresh-cut fruit and vegetables industry : current situation and market trends / M. Alejandra Rojas-Gra<U+00fc>, 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<U+00fc>, 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.