03992oam 2200721I 450 991080004430332120230725025752.00-429-15000-81-4200-7123-810.1201/b10263 (CKB)2670000000060713(EBL)624987(OCoLC)693271757(SSID)ssj0000411167(PQKBManifestationID)11270240(PQKBTitleCode)TC0000411167(PQKBWorkID)10355841(PQKB)11152154(MiAaPQ)EBC624987(Au-PeEL)EBL624987(CaPaEBR)ebr10433630(CaONFJC)MIL692802(EXLCZ)99267000000006071320180331d2011 uy 0engur|n|---|||||txtccrAdvances in fresh-cut fruits and vegetables processing /edited by Olga Martin-Belloso, Robert Soliva-FortunyBoca Raton :CRC Press,2011.1 online resource (402 p.)Food preservation technology seriesDescription based upon print version of record.1-4665-2970-9 1-322-61520-9 1-4200-7121-1 Includes bibliographical references and index.Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing IndustryChapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut CommoditiesChapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack coverTaking 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 the regulations that affect the quality of the final products and their processing as well as consumers attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined--Provided by publisher.Food preservation technology series.Food contaminationPreventionFruitPreservationFruitProcessingVegetablesPreservationVegetablesProcessingFood contaminationPrevention.FruitPreservation.FruitProcessing.VegetablesPreservation.VegetablesProcessing.664/.8Martin-Belloso Olga1587083Soliva Fortuny Robert1587084MiAaPQMiAaPQMiAaPQBOOK9910800044303321Advances in fresh-cut fruits and vegetables processing3874428UNINA