Fresh-Cut Fruits and Vegetables

Erscheinungsjahr 2019
ISBN: 978-0-12-816184-5
Verlag: ACADEMIC PRESS

Buch, Englisch, 396 Seiten, Format (B × H): 192 mm x 238 mm, Gewicht: 830 g

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 quality of 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 and potential 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.

Zielgruppe

<p>Scientists/professionals working in Postharvest and fresh cut industries in terms of safety, quality assurance, food preservation, technologies and processing. Students in Food Science and Food Microbiology</p>

Autoren/Hrsg.

Siddiqui, Mohammed Wasim

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Quality issues and safety concerns of fresh-cut products Quality issues, Browning, Loss of firmness, Nutrient loss, Safety concerns, microbiology 2. Sanitizers Chlorine, Quaternary ammonium compounds, Acidic compounds, Alkaline compounds, Ozone, Hydrogen peroxide 3. Antioxidants Acidulants, Reducing Agents, Chelating agents, Enzyme inhibitors, other anti-brownings 4. Texturizers Calcium, Ethylene blockers, enzyme inhibitors 5. Modified and controlled atmosphere packaging 6. Natural additives with antimicrobial and flavoring potential 7. Natural additives with anti-browning and texturizer potential 8. Fortificants 9. Probiotics 10. Edible coatings 11. Active and intelligent packaging 12. High-pressure processing 13. Microwave heating 14. Ohmic heating 15. Plasma processing 16. Hurdle technology 17. Fresh-cut plant processing design