E-Book, Englisch, 623 Seiten
Pareek Fresh-Cut Fruits and Vegetables
Erscheinungsjahr 2016
ISBN: 978-1-4987-2995-6
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Technology, Physiology, and Safety
E-Book, Englisch, 623 Seiten
Reihe: Innovations in Postharvest Technology Series
ISBN: 978-1-4987-2995-6
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Ready-to-use fruits and vegetables are having increasing success in the market. However fresh-cut produce deteriorates faster than intact produce. This is a substantial problem, considering that fresh-cut fruits and vegetables are living and breathing during and after processing, and therefore they are subject to constant and irreversible deterioration. This work covers the basics of the subject of fresh-cuts through quality preservation, nutritional losses, physiology, and safety to industry oriented advancements in sanitization, coatings, packaging, set up of industry and hurdle technology.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Tissue structure and rheological and texture characteristics of minimally processed fruits. Factors affecting quality and safety of fresh cut fruits and vegetables. Effect of minimal processing and applied treatment on antioxidant losses of tropical fruit and vegetables. Technologies to preserve fresh cut and minimally processed fruits and vegetables. Physiology and quality of fresh cut produce in CA/MA storage. Pulsed light used for fresh cut fruits and vegetables. Antimicrobial packaging for fresh and fresh cut fruits and vegetables. Edible coatings for fresh and fresh cut fruits and vegetables. Gum Arabic based composite coatings for tropical fruits. Application of natural antimicrobial compounds to enhance the microbial safety of fresh and minimally processed produce. Chlorine dioxide in preservation of minimally processed horticultural produce. Process design and equipments for fresh cut fruit and vegetable industry. Hurdle technology in fruit processing.
