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Author:   Olga Martin-Belloso ,  Robert Soliva Fortuny ,  Robert Soliva Fortuny
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367383503

ISBN 10:   0367383500
Pages:   424
Publication Date:   19 September 2019
Audience:   College/higher education ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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.

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University of Lleida, Spain

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