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Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Industry
Chapter 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 Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910458778203321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Industry
Chapter 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 Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910785444903321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , 2011 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
0-429-15000-8
1-4200-7123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Industry
Chapter 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 Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910800044303321 |
| Boca Raton : , : CRC Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny
| Advances in fresh-cut fruits and vegetables processing / / edited by Olga Martin-Belloso, Robert Soliva-Fortuny |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton, FL, : CRC Press, 2010 |
| Descrizione fisica | 1 online resource (402 p.) |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
Martin-BellosoOlga
Soliva-FortunyRobert |
| Collana | Food preservation technology series |
| Soggetto topico |
Food contamination - Prevention
Fruit - Preservation Fruit - Processing Vegetables - Preservation Vegetables - Processing |
| ISBN |
9781040209134
1040209130 9780429150005 0429150008 9781420071238 1420071238 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Industry
Chapter 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 Chapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack cover |
| Record Nr. | UNINA-9910820286003321 |
| Boca Raton, FL, : CRC Press, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fruits and fruit processing / / edited by Nirmal K. Sinha, Ph. D., Jiwan S. Sidhu, Ph. D
| Handbook of fruits and fruit processing / / edited by Nirmal K. Sinha, Ph. D., Jiwan S. Sidhu, Ph. D |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (xii, 694 pages) : illustrations |
| Disciplina | 664/.8 |
| Altri autori (Persone) |
SinhaNirmal K
SidhuJiwan S |
| Soggetto topico |
Food industry and trade
Fruit - Processing |
| ISBN |
1-118-35263-7
1-62198-223-8 1-280-78264-1 9786613693037 1-118-35253-X 1-118-35255-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Fruits and Fruit Processing; Contents; Contributors; Preface; Part 1 Biology, Biochemistry, Nutrition, and Microbiology; 1 Physiology and Classification of Fruits; INTRODUCTION; DEVELOPMENT OF A FRUIT; Pollination and Fertilization; Fruit Set; Parthenocarpy and Stenospermocarpy; Fruit Growth; Maturation, Ripening, and Senescence; FRUIT CLASSIFICATION; Fruits Classified by Their Origin; Fruits Classified by Respiration Rates and Ethylene Responses; Botanical Classification of Fruits; Culinary Classification of Fruits; REFERENCES; 2 Biochemistry of Fruits and Fruit Products
INTRODUCTIONREGULATION OF FRUIT RIPENING: THE ROLE OF ETHYLENE; CARBOHYDRATE METABOLISM; ORGANIC ACIDS; LIPID METABOLISM; Lipid Biosynthesis; Wax Synthesis and Deposition; Lipid Metabolism in Fruit During Ripening and Senescence: Postharvest Changes; PIGMENTS IN FRUITS; Chlorophylls; Anthocyanins; Carotenoids; VOLATILE AROMA COMPOUNDS; OTHER COMPONENTS; Vitamins; Fiber; Minerals; REFERENCES; 3 Flavor of Fruits and Fruit Products and Their Sensory Qualities; INTRODUCTION; HISTORY AND BACKGROUND OF FLAVOR; ANALYTICAL METHODOLOGY OF FRUIT FLAVORS; Combining Analytical and Sensory Measurements Authentication of Natural Fruit FlavorsFlavor and Chemical Composition of Fruits; BIOSYNTHESIS OF FRUIT FLAVORS; GENETIC IMPROVEMENT AND VARIATION IN FLAVOR QUALITY; FACTORS AFFECTING FLAVOR AND SENSORY QUALITY OF FRUITS; Preharvest Conditions; Postharvest Conditions; Flavor and Packaging Interactions; SENSORY EVALUATION OF FRUITS; ENHANCEMENT OF SENSORY QUALITY OF FRUITS; FLAVOR OF FRUIT PRODUCTS; FRUIT FLAVOR IN PROCESSED FOOD PRODUCTS; FUTURE RESEARCH NEEDS; REFERENCES; 4 Microbiology of Fresh and Processed Fruits; INTRODUCTION; MICROBIOLOGY OF FRESH AND MINIMALLY PROCESSED FRUITS Normal Microflora of Whole Fresh FruitsOpportunistic and Spoilage Microflora of Whole Fresh Fruits; Microflora of Minimally Processed Fruits; MICROFLORA OF PROCESSED FRUIT PRODUCTS; FACTORS AFFECTING MICROBIAL GROWTH; Intrinsic Factors; Extrinsic Factors; Implicit Factors; FACTORS AFFECTING MICROBIAL QUALITY AND FRUIT SPOILAGE; Preharvest Factors; Postharvest Handling and Processing; FRUIT SPOILAGE; True Pathogens; Opportunistic Pathogens; Modes of Fruit Spoilage; METHODS TO EVALUATE MICROBIAL QUALITY; Conventional Techniques; New Methods for Rapid Analysis MAINTAINING MICROBIAL QUALITY OF FRUITSPostharvest and Storage Considerations; FRUIT SAFETY; Associated Pathogens and Sources of Contamination; Microbiology Safety Issues and HACCP; HEALTH IMPLICATIONS; FUTURE PERSPECTIVES; REFERENCES; 5 Nutritional Quality of Fruits; INTRODUCTION; MACRONUTRIENTS; Water; Carbohydrates; Fiber; Fats; Proteins; MICRONUTRIENTS; Vitamins; Minerals; BIOACTIVE COMPOUNDS; Carotenoids; Flavonoids; Phytosterols; REFERENCES; Part 2 Postharvest Handling and Preservation Technologies; 6 Postharvest Storage Systems: Biology, Physical Factors, Storage, and Transport INTRODUCTION |
| Record Nr. | UNINA-9910141265903321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
