Advances in Fresh-Cut Fruits and Vegetables Processing
by Martin-Belloso; OlgaFormat: Hardcover
Pub. Date: 2010-10-21
Publisher(s): CRC Press
Other versions by this Author
List Price: $241.50
Buy New
Usually Ships in 5-7 Business Days
$230.00
Rent Textbook
Select for Price
Rent Digital
$56.10*
Used Textbook
We're Sorry
Sold Out
How Marketplace Works:
- This item is offered by an independent seller and not shipped from our warehouse
- Item details like edition and cover design may differ from our description; see seller's comments before ordering.
- Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
- Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
- Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.
Summary
Despite a worldwide increase in demand for fresh-cut fruits and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts in industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.
Table of Contents
| Preface | p. vii |
| The Editors | p. ix |
| Contributors | p. xi |
| The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends | p. 1 |
| Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables | p. 13 |
| Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables | p. 53 |
| Physiology of Fresh-Cut Fruits and Vegetables | p. 87 |
| Factors Affecting Sensory Quality of Fresh-Cut Produce | p. 115 |
| Nutritional and Health Aspects of Fresh-Cut Vegetables | p. 145 |
| Fruits and Vegetables for the Fresh-Cut Processing Industry | p. 185 |
| Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables | p. 211 |
| Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables | p. 231 |
| Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach | p. 255 |
| Use of Edible Coatings for Fresh-Cut Fruits and Vegetables | p. 285 |
| Hazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry | p. 313 |
| Process Design, Facility, and Equipment Requirements | p. 339 |
| Quality Assurance of Fresh-Cut Commodities | p. 361 |
| Future Trends in Fresh-Cut Fruit and Vegetable Processing | p. 377 |
| Index | p. 387 |
| Table of Contents provided by Ingram. All Rights Reserved. |
An electronic version of this book is available through VitalSource.
This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.
By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.
Digital License
You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.
More details can be found here.
A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.
Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.
Please view the compatibility matrix prior to purchase.