Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

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  • Author : Maria Isabel Gil
  • Publisher : Academic Press
  • Pages : 684 pages
  • ISBN : 012804621X
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKControlled and Modified Atmospheres for Fresh and Fresh Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
  • Author : Maria Isabel Gil,Randolph M. Beaudry
  • Publisher : Academic Press
  • Release : 12 February 2020
GET THIS BOOKControlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
  • Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
  • Publisher : John Wiley & Sons
  • Release : 30 December 2010
GET THIS BOOKModified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP

Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables
  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Release : 10 November 2019
GET THIS BOOKFresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics,

Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance

Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance
  • Author : Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani
  • Publisher : CRC Press
  • Release : 23 May 2018
GET THIS BOOKInnovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
  • Author : Elhadi M. Yahia
  • Publisher : CRC Press
  • Release : 11 March 2009
GET THIS BOOKModified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities

Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few current resources available, and none have covered all aspects. Provides extensive background on the theory and application of modified and controlled atmospheres Written by top international experts in research and

Chemistry of Spices

Chemistry of Spices
  • Author : V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
  • Publisher : CABI
  • Release : 22 May 2022
GET THIS BOOKChemistry of Spices

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 08 June 2019
GET THIS BOOKFood Quality and Shelf Life

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release : 24 May 2016
GET THIS BOOKThe Stability and Shelf Life of Food

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage.

Processing Effects on Safety and Quality of Foods

Processing Effects on Safety and Quality of Foods
  • Author : Enrique Ortega-Rivas
  • Publisher : CRC Press
  • Release : 08 October 2009
GET THIS BOOKProcessing Effects on Safety and Quality of Foods

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing
  • Author : Nirmal Sinha
  • Publisher : John Wiley & Sons
  • Release : 23 April 2007
GET THIS BOOKHandbook of Food Products Manufacturing

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Food Preservation and Biodeterioration

Food Preservation and Biodeterioration
  • Author : Gary S. Tucker
  • Publisher : John Wiley & Sons
  • Release : 26 January 2016
GET THIS BOOKFood Preservation and Biodeterioration

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied

Edible Films and Coatings

Edible Films and Coatings
  • Author : Maria Pilar Montero Garcia,M. Carmen Gómez-Guillén,M. Elvira López-Caballero,Gustavo V. Barbosa-Cánovas
  • Publisher : CRC Press
  • Release : 19 September 2016
GET THIS BOOKEdible Films and Coatings

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various

Advances in Fresh-Cut Fruits and Vegetables Processing

Advances in Fresh-Cut Fruits and Vegetables Processing
  • Author : Olga Martin-Belloso,Robert Soliva Fortuny
  • Publisher : CRC Press
  • Release : 21 October 2010
GET THIS BOOKAdvances in Fresh-Cut Fruits and Vegetables Processing

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Postharvest Handling

Postharvest Handling
  • Author : Ibrahim Kahramanoglu
  • Publisher : BoD – Books on Demand
  • Release : 13 September 2017
GET THIS BOOKPostharvest Handling

The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce
  • Author : Rivka Barkai-Golan,Peter A Follett
  • Publisher : Academic Press
  • Release : 29 May 2017
GET THIS BOOKIrradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It