Olga Martin-Belloso, Robert Soliva Fortuny

Advances in Fresh-Cut Fruits and Vegetables Processing

• Broschiertes Buch

Produktbeschreibung

Taking a multidisciplinary approach, this work discusses the basic 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 market for these commodities. The book covers regulations that affect the processing and quality of the final products as well as consumers' attitude and sensory perceptions. Chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations with regard to creating healthy and attractive products.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 424
• Erscheinungstermin: 19. September 2019
• Englisch
• Abmessung: 231mm x 155mm x 15mm
• Gewicht: 454g
• ISBN-13: 9780367383503
• ISBN-10: 0367383500
• Artikelnr.: 57815840

Autorenporträt

University of Lleida, Spain

Inhaltsangabe

The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market
Trends. Regulatory Issues Concerning the Production of Fresh-Cut Fruits and
Vegetables. Microbiological and Safety Aspects of Fresh-Cut Fruits and
Vegetables. Physiology of Fresh-Cut Fruits and Vegetables. Factors
Affecting Sensory Quality of Fresh-Cut Produce. Nutritional and Health
Aspects of Fresh¿Cut Vegetables. Fruits and Vegetables for the Fresh-Cut
Processing Industry. Treatments to Assure Safety of Fresh-Cut Fruits and
Vegetables. Use of Additives to Preserve the Quality of Fresh-Cut Fruits
and Vegetables. Modified Atmosphere Packaging of Fruits and Vegetables:
Modeling Approach. Use of Edible Coatings for Fresh-Cut Fruits and
Vegetables. Hazard Analysis and Critical Control Point and Hygiene
Considerations for the Fresh-Cut Produce Industry. Process Design,
Facility, and Equipment Requirements. Quality Assurance of Fresh-Cut
Commodities. Future Trends in Fresh-Cut Fruit and Vegetable Processing.
Index.