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,

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 : 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

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

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

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

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

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

Minimally Processed Refrigerated Fruits & Vegetables

Minimally Processed Refrigerated Fruits & Vegetables
  • Author : R.C. Wiley
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKMinimally Processed Refrigerated Fruits & Vegetables

The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety
  • Author : Francisco Artés-Hernández
  • Publisher : Unknown Publisher
  • Release : 07 March 2021
GET THIS BOOKFresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

The current high demand of minimally processed or fresh-cut fruit and vegetables results from the consumer's desire for healthy, convenient, fresh, and ready-to-eat plant food-derived commodities. Fresh-cut fruits and vegetables are usually packaged under active- or passive-modified atmosphere packaging, while its shelf life must be under refrigerated conditions. The most important goal to preserve quality and safety focuses on releasing the microbial spoilage flora, since every unit operation involved will influence the final load. Sanitation in the washing step is

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

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,

Microbial Safety of Minimally Processed Foods

Microbial Safety of Minimally Processed Foods
  • Author : Vijay K. Juneja,John S. Novak,Gerald M. Sapers
  • Publisher : CRC Press
  • Release : 03 December 2002
GET THIS BOOKMicrobial Safety of Minimally Processed Foods

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the

Postharvest Handling

Postharvest Handling
  • Author : Wojciech J. Florkowski,Robert L. Shewfelt,Bernhard Brueckner,Stanley E. Prussia
  • Publisher : Academic Press
  • Release : 09 April 2014
GET THIS BOOKPostharvest Handling

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food