Irradiation 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 is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods

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  • Author : Rivka Barkai-Golan
  • Publisher : Academic Press
  • Pages : 302 pages
  • ISBN : 0128110260
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKIrradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce

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

Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables
  • Author : Mohammed Wasim Siddiqui
  • Publisher : Academic Press
  • Release : 13 August 2018
GET THIS BOOKPostharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce

Drosophila suzukii Management

Drosophila suzukii Management
  • Author : Flávio Roberto Mello Garcia
  • Publisher : Springer Nature
  • Release : 08 February 2021
GET THIS BOOKDrosophila suzukii Management

Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), the spotted wing drosophila (SWD), is the most important pest affecting berry crop production worldwide. The global fresh fruit trade, coupled with the ability of the larvae to hide inside the fruit undetected until after transportation, facilitate their distribution. SWD is native to Asia, but is increasingly found in other regions: occurrences have been recorded in the Americas and Europe, and Africa, and the insects have the potential to adapt and become established in Oceania.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Biosurfactants for a Sustainable Future

Biosurfactants for a Sustainable Future
  • Author : Hemen Sarma,Majeti Narasimha Vara Prasad
  • Publisher : John Wiley & Sons
  • Release : 16 April 2021
GET THIS BOOKBiosurfactants for a Sustainable Future

Biosurfactants for a Sustainable Future Explore the state-of-the-art in biosurfactant technology and its applications in environmental remediation, biomedicine, and biotechnology Biosurfactants for a Sustainable Future explores recent developments in biosurfactants and their use in a variety of cutting-edge applications. The book opens a window on the rapid development of microbiology by explaining how microbes and their products are used in advanced medical technology and in the sustainable remediation of emerging environmental contaminants. The book emphasizes the different techniques that are

Irradiation for Food Safety and Quality

Irradiation for Food Safety and Quality
  • Author : Paisan Loaharanu,Paul Thomas
  • Publisher : CRC Press
  • Release : 26 August 2020
GET THIS BOOKIrradiation for Food Safety and Quality

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from

Non-Thermal Processing Technologies for the Grain Industry

Non-Thermal Processing Technologies for the Grain Industry
  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release : 19 August 2021
GET THIS BOOKNon-Thermal Processing Technologies for the Grain Industry

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for

Electromagnetic Technologies in Food Science

Electromagnetic Technologies in Food Science
  • Author : Vicente M. Gómez-López,Rajeev Bhat
  • Publisher : John Wiley & Sons
  • Release : 10 January 2022
GET THIS BOOKElectromagnetic Technologies in Food Science

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods,

Food Irradiation Research and Technology

Food Irradiation Research and Technology
  • Author : Christopher H. Sommers,Xuetong Fan
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKFood Irradiation Research and Technology

The benefits of food irradiation to the public health have beendescribed extensively by organizations such as the Centers forDisease Control and Prevention in the U.S. and the World HealthOrganization. The American Medical Association and the AmericanDietetic Association have both endorsed the irradiation process.Yet the potential health benefits of irradiation are unknown tomany consumers and food industry representatives who are wary ofirradiated foods due to myth-information from“consumer-advocate” groups. Food Irradiation Research and Technology presents thelatest scientific findings of

Postharvest Disease Development

Postharvest Disease Development
  • Author : Elazar Fallik
  • Publisher : MDPI
  • Release : 19 March 2021
GET THIS BOOKPostharvest Disease Development

Postharvest losses of fresh produce have always been an obstacle in agriculture. About one third of global fresh fruits and vegetables are lost because their quality has dropped below an acceptance limit. The postharvest quality and shelf life of fresh produce are also determined before harvest. However, postharvest quality is also affected by many practices during and after harvest such as temperature management, controlled and modified atmosphere, coatings, physical treatments, biocontrol, and more. This Special Issue on “Postharvest Disease Development:

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks

The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks
  • Author : Robert E. Hardenburg,Alley E. Watada,Chien Yi Wang
  • Publisher : Unknown Publisher
  • Release : 23 May 1986
GET THIS BOOKThe Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks

Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we

Postharvest Handling

Postharvest Handling
  • Author : Robert L. Shewfelt,Stanley E. Prussia
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKPostharvest Handling

Postharvest Handling: A Systems Approach introduces a new concept in the handling of fresh fruits and vegetable. Traditional treatments have been either physiologically based with an emphasis on biological tissue or technologically based with an emphasis on storage and handling. This book integrates all processes from production practices through consumer consumption with an emphasis on understanding market forces and providing fresh product that meets consumer expectations. Postharvest physiologists and technologists across the disciplines of agricultural economics, agricultural engineering, food science

Trade and Food Standards

Trade and Food Standards
  • Author : World Tourism Organization
  • Publisher : World Trade Report
  • Release : 23 May 2022
GET THIS BOOKTrade and Food Standards

The 2018 Annual Report provides a comprehensive account of the WTO's activities in 2017 and early 2018. The Report begins with a message from WTO Director-General Roberto Azevèdo. This is followed by a brief overview of 2017 and more in-depth accounts of the WTO's various areas of activity over the past 12 months. Spotlights highlight major WTO events and activities, including the 11th WTO Ministerial Conference held in Buenos Aires.