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Advances in fresh-cut fruits and vegetables processing

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Advances in fresh-cut fruits and vegetables processing/ edited by Olga Martín-Belloso, Robert Soliva-Fortuny.
other author:	Martín-Belloso, Olga.
Published:	Boca Raton, FL :CRC Press, : ©2010.,
Description:	1 online resource (xiii, 410 p.) :ill. :
Subject:	Fruit - Processing. -
Online resource:	https://www.taylorfrancis.com/books/9780429150005
ISBN:	9781420071238 (electronic bk.)

Advances in fresh-cut fruits and vegetables processing
Advances in fresh-cut fruits and vegetables processing[electronic resource] /edited by Olga Martín-Belloso, Robert Soliva-Fortuny. - Boca Raton, FL :CRC Press,©2010. - 1 online resource (xiii, 410 p.) :ill. - Food preservation technology series. - Food preservation technology series..

Includes bibliographical references and index.

Ch. 1. The fresh-cut fruit and vegetables industry : current situation and market trends / M. Alejandra Rojas-Graü, Edward Garner, and Olga Martín-Belloso -- ch. 2. Regulatory issues concerning the production of fresh-cut fruits and vegetables / Menno van der Velde -- ch. 3. Microbiological and safety aspects of fresh-cut fruits and vegetables / Peter Ragaert [and others] -- ch. 4. Physiology of fresh-cut fruits and vegetables / Elizabeth A. Baldwin and Jinhe Bai -- ch. 5. Factors affecting sensory quality of fresh-cut produce / John C. Beaulieu -- ch. 6. Nutritional and health aspects of fresh-cut vegetables / Begoña De Ancos [and others] -- ch. 7. Fruits and vegetables for the fresh-cut processing industry / Marta Montero-Calderón and María del Milagro Cerdas-Araya -- ch. 8. Treatments to assure safety of fresh-cut fruits and vegetables / Maria Isabel Gil, Ana Allende, and Maria Victoria Selma -- ch. 9. Use of additives to preserve the quality of fresh-cut fruits and vegetables / J. Fernando Ayala-Zavala and Gustavo A. González-Aguilar -- ch. 10. Modified atmosphere packaging of fruits and vegetables : modeling approach / Carole Guillaume, Valérie Guillard, and Nathalie Gontard -- ch. 11. Use of edible coatings for fresh-cut fruits and vegetables / M. Alejandra Rojas-Graü, Robert Soliva-Fortuny, and Olga Martín-Belloso -- ch. 12. Hazard analysis and critical control point and hygiene considerations for the fresh-cut produce industry / Peter McClure -- ch. 13. Process design, facility, and equipment requirements / Alessandro Turatti -- ch. 14. Quality assurance of fresh-cut commodities / José M. Garrido -- ch. 15. Future trends in fresh-cut fruit and vegetable processing / Gemma Oms-Oliu and Robert Soliva-Fortuny.

"Taking a multidisciplinary approach, this work explores the basics 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 the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined"--

ISBN: 9781420071238 (electronic bk.)Subjects--Topical Terms:

581479
Fruit
--Processing.

LC Class. No.: TP440 / .A28 2010

Dewey Class. No.: 664/.8

Advances in fresh-cut fruits and vegetables processing
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245 0 0 $a Advances in fresh-cut fruits and vegetables processing $h [electronic resource] / $c edited by Olga Martín-Belloso, Robert Soliva-Fortuny.
260 $a Boca Raton, FL : $b CRC Press, $c ©2010.
300 $a 1 online resource (xiii, 410 p.) : $b ill.
490 1 $a Food preservation technology series
504 $a Includes bibliographical references and index.
505 0 $a Ch. 1. The fresh-cut fruit and vegetables industry : current situation and market trends / M. Alejandra Rojas-Graü, Edward Garner, and Olga Martín-Belloso -- ch. 2. Regulatory issues concerning the production of fresh-cut fruits and vegetables / Menno van der Velde -- ch. 3. Microbiological and safety aspects of fresh-cut fruits and vegetables / Peter Ragaert [and others] -- ch. 4. Physiology of fresh-cut fruits and vegetables / Elizabeth A. Baldwin and Jinhe Bai -- ch. 5. Factors affecting sensory quality of fresh-cut produce / John C. Beaulieu -- ch. 6. Nutritional and health aspects of fresh-cut vegetables / Begoña De Ancos [and others] -- ch. 7. Fruits and vegetables for the fresh-cut processing industry / Marta Montero-Calderón and María del Milagro Cerdas-Araya -- ch. 8. Treatments to assure safety of fresh-cut fruits and vegetables / Maria Isabel Gil, Ana Allende, and Maria Victoria Selma -- ch. 9. Use of additives to preserve the quality of fresh-cut fruits and vegetables / J. Fernando Ayala-Zavala and Gustavo A. González-Aguilar -- ch. 10. Modified atmosphere packaging of fruits and vegetables : modeling approach / Carole Guillaume, Valérie Guillard, and Nathalie Gontard -- ch. 11. Use of edible coatings for fresh-cut fruits and vegetables / M. Alejandra Rojas-Graü, Robert Soliva-Fortuny, and Olga Martín-Belloso -- ch. 12. Hazard analysis and critical control point and hygiene considerations for the fresh-cut produce industry / Peter McClure -- ch. 13. Process design, facility, and equipment requirements / Alessandro Turatti -- ch. 14. Quality assurance of fresh-cut commodities / José M. Garrido -- ch. 15. Future trends in fresh-cut fruit and vegetable processing / Gemma Oms-Oliu and Robert Soliva-Fortuny.
520 $a "Taking a multidisciplinary approach, this work explores the basics 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 the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined"-- $c Provided by publisher.
588 0 $a Print version record.
650 0 $a Fruit $x Processing. $3 581479
650 0 $a Vegetables $x Processing. $3 581480
650 0 $a Fruit $x Preservation. $3 581586
650 0 $a Vegetables $x Preservation. $3 581588
650 0 $a Food contamination $x Prevention. $3 581884
700 1 $a Martín-Belloso, Olga. $3 997254
700 1 $a Soliva-Fortuny, Robert. $3 997255
830 0 $a Food preservation technology series. $3 744205
856 4 0 $u https://www.taylorfrancis.com/books/9780429150005