Format:
1 Online-Ressource (402 pages)
Edition:
1st ed.
ISBN:
9781420071238
Series Statement:
Food Preservation Technology Ser.
Content:
The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends, M.A. Rojas-Graü, E. Garner, and O. Martín-BellosoRegulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables, M. van der VeldeMicrobiological and Safety Aspects of Fresh-Cut Fruits and Vegetables, P. Ragaert, L. Jacxsens, I. Vandekinderen, L. Baert, and F. DevliegherePhysiology of Fresh-Cut Fruits and Vegetables, E.A. Baldwin and J. BaiFactors Affecting Sensory Quality of Fresh-Cut Produce, J.C. BeaulieuNutritional and Health Aspects of Fresh‑Cut Vegetables, B. De Ancos, C. Sanchez‑Moreno, L. Plaza, and M. Pilar CanoFruits and Vegetables for the Fresh-Cut Processing Industry, M. Montero-Calderón and M. Milagro Cerdas-ArayaTreatments to Assure Safety of Fresh-Cut Fruits and Vegetables, M.I. Gil, A. Allende, and M.V. SelmaUse of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables, J.F. Ayala-Zavala and G.A. González-AguilarModified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach, C. Guillaume, V. Guillard, and N. GontardUse of Edible Coatings for Fresh-Cut Fruits and Vegetables, M.A. Rojas-Graü, R. Soliva‑Fortuny, and O. Martín-BellosoHazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry, P. McClureProcess Design, Facility, and Equipment Requirements, A. TurattiQuality Assurance of Fresh-Cut Commodities, J.M. GarridoFuture Trends in Fresh-Cut Fruit and Vegetable Processing, G. Oms-Oliu and R. Soliva-FortunyIndex.
Note:
Description based on publisher supplied metadata and other sources
Additional Edition:
9781420071214
Language:
English
Subjects:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
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