LEADER 00829nam0-22003131i-450- 001 990000514650403321 005 20090319121649.0 010 $a0-7506-0685-1 035 $a000051465 035 $aFED01000051465 035 $a(Aleph)000051465FED01 035 $a000051465 100 $a20020821d1992----km-y0itay50------ba 101 0 $aeng 105 $aa-------001yy 200 1 $a<>PC user's companion$fIan Sinclair 205 $a2nd ed. 210 $aOxford$cNewtech$d1992 215 $a301 p.$cill.$d23 cm 610 0 $aMicroelaboratori 676 $a004.165 700 1$aSinclair,$bIan Robertson$028379 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000514650403321 952 $a10 P.T. 465$b1630 DEE$fDINEL 959 $aDINEL 996 $aPC user's companion$9330981 997 $aUNINA LEADER 04024oam 2200733I 450 001 9910458778203321 005 20200520144314.0 010 $a0-429-15000-8 010 $a1-4200-7123-8 024 7 $a10.1201/b10263 035 $a(CKB)2670000000060713 035 $a(EBL)624987 035 $a(OCoLC)693271757 035 $a(SSID)ssj0000411167 035 $a(PQKBManifestationID)11270240 035 $a(PQKBTitleCode)TC0000411167 035 $a(PQKBWorkID)10355841 035 $a(PQKB)11152154 035 $a(MiAaPQ)EBC624987 035 $a(Au-PeEL)EBL624987 035 $a(CaPaEBR)ebr10433630 035 $a(CaONFJC)MIL692802 035 $a(EXLCZ)992670000000060713 100 $a20180331d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAdvances in fresh-cut fruits and vegetables processing /$fedited by Olga Martin-Belloso, Robert Soliva-Fortuny 210 1$aBoca Raton :$cCRC Press,$d2011. 215 $a1 online resource (402 p.) 225 1 $aFood preservation technology series 300 $aDescription based upon print version of record. 311 $a1-4665-2970-9 311 $a1-322-61520-9 311 $a1-4200-7121-1 320 $aIncludes bibliographical references and index. 327 $aFront 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 Industry 327 $aChapter 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 Commodities 327 $aChapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover 330 $aTaking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined--$cProvided by publisher. 410 0$aFood preservation technology series. 606 $aFood contamination$xPrevention 606 $aFruit$xPreservation 606 $aFruit$xProcessing 606 $aVegetables$xPreservation 606 $aVegetables$xProcessing 608 $aElectronic books. 615 0$aFood contamination$xPrevention. 615 0$aFruit$xPreservation. 615 0$aFruit$xProcessing. 615 0$aVegetables$xPreservation. 615 0$aVegetables$xProcessing. 676 $a664/.8 701 $aMartin-Belloso$b Olga$0859518 701 $aSoliva Fortuny$b Robert$0859519 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910458778203321 996 $aAdvances in fresh-cut fruits and vegetables processing$91918273 997 $aUNINA