Maria Soledad Tapia, Aurelio Lopez-Malo, Stella Alzamora

Minimally Processed Fruits and Vegetables

• Gebundenes Buch

Produktbeschreibung

An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.

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Produktdetails

• Food Engineering Series
• Verlag: Springer, Berlin
• 2000.
• Seitenzahl: 360
• Erscheinungstermin: 30. Juni 2000
• Englisch
• Abmessung: 254mm x 178mm x 22mm
• Gewicht: 939g
• ISBN-13: 9780834216723
• ISBN-10: 0834216728
• Artikelnr.: 22947586

Inhaltsangabe

Overview Microbiological Aspects. Hurdle Technology in the Design of
Minimally Processed Foods. Induced Tolerance of Microorganisms to Stress
Factors. Microbial Ecology of Spoilage and Pathogenic Flora Associated to
Fruits and Vegetables. Use of Sanitizers in Raw Fruit and Vegetable
Processing. Tools for Safety Control: HACCP, Risk Assessment, Predictive
Microbiology and Challenge Tests. PHYSICOCHEMICAL AND STRUCTURAL ASPECTS.
Chemical and Physicochemical Interactions between Components and Their
Influence on Food Stability. Color of Minimally Processed Fruits and
Vegetables as Affected by Some Chemical and Biochemical Changes.
Mathematical Modeling of Enzymatic Reactions As Related to Texture After
Storage and Mild Preheat Treatments. The Role of Tissue Microstructure in
the Textural Characteristics of Minimally Processed Fruits. PRESERVATION
TECHNOLOGIES. Improved Drying Techniques and Microwave Food Processing.
Vacuum Impregnation of Plant Tissues. High Hydrostatic Pressure and Minimal
Processing. Processing Fruits and Vegetables by Pulsed Electric Field
Technology. Natural Antimicrobials From Plants. Use of Biopreservation in
Minimal Processing of Vegetables. Minimal Processing of Fresh Produce.
DEVELOPMENTS OF MINIMAL PROCESSING TECHNOLOGIES FOR FRUIT PRESERVATION IN
THE FRAME OF TWO MULTINATIONAL PROJECTS. Minimally Processed Fruits Using
Vacuum Impregnation, Natural Antimicrobial Addition and/or High Pressure
Techniques. LEGAL ASPECTS OF MINIMALLY PROCESSED FRUITS AND VEGETABLES.
Regulatory and Safety Aspects of Refrigerated Minimally Processed Fruits
and Vegetables: A Review. List of Sources. Index