Fresh 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, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

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  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Pages : 396 pages
  • ISBN : 0128165391
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFresh Cut Fruits and Vegetables

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,

Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables
  • Author : Olusola Lamikanra
  • Publisher : CRC Press
  • Release : 14 February 2002
GET THIS BOOKFresh-Cut Fruits and Vegetables

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing

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

Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables
  • Author : Sunil Pareek
  • Publisher : CRC Press
  • Release : 05 August 2016
GET THIS BOOKFresh-Cut Fruits and Vegetables

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

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

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

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

Microbiology of Fruits and Vegetables

Microbiology of Fruits and Vegetables
  • Author : Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef
  • Publisher : CRC Press
  • Release : 29 August 2005
GET THIS BOOKMicrobiology of Fruits and Vegetables

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be

Minimally Processed Foods

Minimally Processed Foods
  • Author : Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
  • Publisher : Springer
  • Release : 29 October 2014
GET THIS BOOKMinimally Processed Foods

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound,

Minimally Processed Refrigerated Fruits & Vegetables

Minimally Processed Refrigerated Fruits & Vegetables
  • Author : R.C. Wiley
  • Publisher : Springer Science & Business Media
  • Release : 30 April 1994
GET THIS BOOKMinimally Processed Refrigerated Fruits & Vegetables

Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.

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

Minimally Processed Refrigerated Fruits and Vegetables

Minimally Processed Refrigerated Fruits and Vegetables
  • Author : Fatih Yildiz,Robert C. Wiley
  • Publisher : Springer
  • Release : 11 May 2017
GET THIS BOOKMinimally Processed Refrigerated Fruits and Vegetables

The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function

Microbial Safety of Fresh Produce

Microbial Safety of Fresh Produce
  • Author : Xuetong Fan,Brendan A. Niemira,Christopher J. Doona,Florence E. Feeherry,Robert B. Gravani
  • Publisher : John Wiley & Sons
  • Release : 05 October 2009
GET THIS BOOKMicrobial Safety of Fresh Produce

Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.

Fruit and vegetables – your dietary essentials

Fruit and vegetables – your dietary essentials
  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release : 15 December 2020
GET THIS BOOKFruit and vegetables – your dietary essentials

The International Year of Fruits and Vegetables 2021 (IYFV), as declared by the UN General Assembly in Resolution A/RES/74/244, aims at raising awareness of, directing policy attention to, and sharing good practices on the nutritional and health benefits of fruit and vegetable consumption, the contribution of fruit and vegetable consumption to the promotion of diversified, balanced and healthy diets and lifestyles, and reducing loss and waste of fruits and vegetables. This background paper outlines the benefits of fruit and vegetable

Improving the Health-Promoting Properties of Fruit and Vegetable Products

Improving the Health-Promoting Properties of Fruit and Vegetable Products
  • Author : F A Tomás-Barberán,M I Gil
  • Publisher : Elsevier
  • Release : 23 April 2008
GET THIS BOOKImproving the Health-Promoting Properties of Fruit and Vegetable Products

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three