Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control – Ebook Instant Download/Delivery ISBN(s): 9780128161845,0128161841,9780128165393, 0128165391

Product detail:

• ISBN 10: 0128165391
• ISBN 13: 9780128165393
• Author: Mohammed Wasim Siddiqui

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.

Table of contents:

1. 1: Fresh-cut fruits and vegetables: Quality issues and safety concerns
2. 2: Status and recent trends in fresh-cut fruits and vegetables
3. 3: Enzymatic browning and its amelioration in fresh-cut tropical fruits
4. 4: Fresh-cut products: Processing operations and equipments
5. 5: Sanitizers for fresh-cut fruits and vegetables
6. 6: Texturizers for fresh-cut fruit and vegetable products
7. 7: Modified and controlled atmosphere packaging
8. 8: Natural additives with antimicrobial and flavoring potential for fresh-cut produce
9. 9: Fortification in fresh and fresh-cut horticultural products
10. 10: Probiotics in fresh-cut produce
11. 11: Preservation of fresh-cut fruits and vegetables by edible coatings
12. 12: Active and intelligent packaging, safety, and quality controls
13. 13: Microwave and ohmic heating of fresh cut fruits and vegetable products
14. 14: Cold plasma processing of fresh-cut fruits and vegetables

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