國立虎尾科技大學 |

Fresh-cut fruits and vegetables = technologies and mechanisms for safety control /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Fresh-cut fruits and vegetables/ edited by Mohammed Wasim Siddiqui
其他題名:	technologies and mechanisms for safety control /
其他作者:	Siddiqui, Mohammed Wasim,
出版者:	London, United Kingdom ;Academic Press, : 2020.,
面頁冊數:	1 online resource (xiii, 385 p.)
標題:	Fruit - Processing. -
電子資源:	https://www.sciencedirect.com/science/book/9780128161845
ISBN:	9780128165393 (electronic bk.)

Fresh-cut fruits and vegetables = technologies and mechanisms for safety control /
Fresh-cut fruits and vegetablestechnologies and mechanisms for safety control /[electronic resource] :edited by Mohammed Wasim Siddiqui - London, United Kingdom ;Academic Press,2020. - 1 online resource (xiii, 385 p.)

Includes bibliographical references and indexes

Fresh-cut fruits and vegetables: quality issues and safety concerns / Basharat Yousuf, Vinayak Deshi, Burhan Ozturk, Mohammed Wasim Siddiqui -- Status and recent trends in fresh-cut fruits and vegetables / Sucheta, Gisha Singla, Kartikey Chaturvedi, Pankaj Preet Sandhu -- Enzymatic browning and its amelioration in fresh-cut tropical fruits / Sarana Rose Sommano, Usawadee Chanasut, Wilawan Kumpoun -- Fresh-cut products: processing operations and equipments / Aamir Hussain Dar, Omar Bashir, Shafat Khan, Aseeya Wahid, Hilal A. Makroo -- Sanitizers for fresh-cut fruits and vegetables / Shruti Sethi, Swarajya Laxmi Nayak, Alka Joshi, Ram Roshan Sharma -- Texturizers for fresh-cut fruit and vegetable products/ Sindhu Chinnaswamy, Shalini Gaur Rudra, Ram Roshan Sharma -- Modified and controlled atmosphere packaging / Luciana de Siqueira Oliveira, Kaliana Sitonio Eça, Andréa Cardoso de Aquino, Larissa Morais Ribeiro da Silva -- Natural additives with antimicrobial and flavoring potential for fresh-cut produce / Shalini Gaur Rudra, Gajanan Gundewadi, Ram Roshan Sharma -- Fortification in fresh and fresh-cut horticultural products / Alka Joshi, Uma Prajapati, Shruti Sethi, Bindvi Arora, Ram Roshan Sharma -- Probiotics in fresh-cut produce / J.E. Dávila-Aviña, A. Ríos-López, A. Aguayo-Acosta, L.Y. Solís-Soto -- Preservation of fresh-cut fruits and vegetables by edible coatings / Basharat Yousuf, Ovais Shafiq Qadri -- Active and intelligent packaging, safety, and quality controls / Bambang Kuswandi, Jumina -- Microwave and ohmic heating of fresh cut fruits and vegetable products / Aamir Hussain Dar, Rafiya Shams, Qurat ul Eain Hyder Rizvi, Ishrat Majid -- Cold plasma processing of fresh-cut fruits and vegetables / Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial qualityof fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages andpotential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices

ISBN: 9780128165393 (electronic bk.)Subjects--Topical Terms:

581479
Fruit
--Processing.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP440 / .F74 2020

Dewey Class. No.: 664/.800289

Fresh-cut fruits and vegetables = technologies and mechanisms for safety control /
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505 0 $a Fresh-cut fruits and vegetables: quality issues and safety concerns / Basharat Yousuf, Vinayak Deshi, Burhan Ozturk, Mohammed Wasim Siddiqui -- Status and recent trends in fresh-cut fruits and vegetables / Sucheta, Gisha Singla, Kartikey Chaturvedi, Pankaj Preet Sandhu -- Enzymatic browning and its amelioration in fresh-cut tropical fruits / Sarana Rose Sommano, Usawadee Chanasut, Wilawan Kumpoun -- Fresh-cut products: processing operations and equipments / Aamir Hussain Dar, Omar Bashir, Shafat Khan, Aseeya Wahid, Hilal A. Makroo -- Sanitizers for fresh-cut fruits and vegetables / Shruti Sethi, Swarajya Laxmi Nayak, Alka Joshi, Ram Roshan Sharma -- Texturizers for fresh-cut fruit and vegetable products/ Sindhu Chinnaswamy, Shalini Gaur Rudra, Ram Roshan Sharma -- Modified and controlled atmosphere packaging / Luciana de Siqueira Oliveira, Kaliana Sitonio Eça, Andréa Cardoso de Aquino, Larissa Morais Ribeiro da Silva -- Natural additives with antimicrobial and flavoring potential for fresh-cut produce / Shalini Gaur Rudra, Gajanan Gundewadi, Ram Roshan Sharma -- Fortification in fresh and fresh-cut horticultural products / Alka Joshi, Uma Prajapati, Shruti Sethi, Bindvi Arora, Ram Roshan Sharma -- Probiotics in fresh-cut produce / J.E. Dávila-Aviña, A. Ríos-López, A. Aguayo-Acosta, L.Y. Solís-Soto -- Preservation of fresh-cut fruits and vegetables by edible coatings / Basharat Yousuf, Ovais Shafiq Qadri -- Active and intelligent packaging, safety, and quality controls / Bambang Kuswandi, Jumina -- Microwave and ohmic heating of fresh cut fruits and vegetable products / Aamir Hussain Dar, Rafiya Shams, Qurat ul Eain Hyder Rizvi, Ishrat Majid -- Cold plasma processing of fresh-cut fruits and vegetables / Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj
520 $a Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial qualityof fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages andpotential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices
588 $a Description based on print version record
650 0 $a Fruit $x Processing. $3 581479
650 0 $a Vegetables $x Processing. $3 581480
650 0 $a Fruit processing plants $x Quality control. $3 1343854
650 0 $a Vegetable processing plants $x Quality control. $3 1343855
650 0 $a Fruit processing plants $x Sanitation. $3 1343856
650 0 $a Vegetable processing plants $x Sanitation. $3 1343857
655 0 $a Electronic books. $2 local $3 554714
700 1 $a Siddiqui, Mohammed Wasim, $e editor. $3 1343853
856 4 0 $u https://www.sciencedirect.com/science/book/9780128161845