Download Fresh-Cut Fruits and Vegetables Ebook PDF

Advances in Fresh-Cut Fruits and Vegetables Processing

Advances in Fresh-Cut Fruits and Vegetables Processing
A Book

by Olga Martin-Belloso,Robert Soliva Fortuny

  • Publisher : CRC Press
  • Release : 2010-10-21
  • Pages : 424
  • ISBN : 1420071238
  • Language : En, Es, Fr & De
GET BOOK

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables
Technology, Physiology, and Safety

by Sunil Pareek

  • Publisher : CRC Press
  • Release : 2016-08-05
  • Pages : 593
  • ISBN : 1315353091
  • Language : En, Es, Fr & De
GET BOOK

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

Fresh-Cut Fruits and Vegetables

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

by Mohammed Wasim Siddiqui

  • Publisher : Academic Press
  • Release : 2019-11-10
  • Pages : 396
  • ISBN : 0128165391
  • Language : En, Es, Fr & De
GET BOOK

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. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Fresh-Cut Fruits and Vegetables

Fresh-Cut Fruits and Vegetables
Science, Technology, and Market

by Olusola Lamikanra

  • Publisher : CRC Press
  • Release : 2002-02-14
  • Pages : 480
  • ISBN : 1420031872
  • Language : En, Es, Fr & De
GET BOOK

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety
A Book

by Francisco Artés-Hernández

  • Publisher : Unknown Publisher
  • Release : 2017
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

The current high demand of minimally processed or fresh-cut fruit and vegetables results from the consumer's desire for healthy, convenient, fresh, and ready-to-eat plant food-derived commodities. Fresh-cut fruits and vegetables are usually packaged under active- or passive-modified atmosphere packaging, while its shelf life must be under refrigerated conditions. The most important goal to preserve quality and safety focuses on releasing the microbial spoilage flora, since every unit operation involved will influence the final load. Sanitation in the washing step is the only unit operation able to reduce microbial load throughout the production chain. Chlorine is widely used as an efficient sanitation agent, but some disadvantages force to find eco-friendly emerging alternatives. It is necessary to deal with aspects related to sustainability because it could positively contribute to the net carbon balance besides reducing its use. Several innovative techniques seem to reach that target. However, industrial changes for replacing conventional techniques request a fine knowledge of the benefits and restrictions as well as a practical outlook. This chapter reviews the principles of emerging eco-friendly techniques for preserving quality and safety of fresh-cut products in order to meet the expected market's demand.

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
A Book

by Aaron L. Brody,Hong Zhuang,Jung H. Han

  • Publisher : John Wiley & Sons
  • Release : 2010-12-30
  • Pages : 352
  • ISBN : 047095910X
  • Language : En, Es, Fr & De
GET BOOK

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
A Book

by Maria Isabel Gil,Randolph M. Beaudry

  • Publisher : Academic Press
  • Release : 2020-02-12
  • Pages : 684
  • ISBN : 012804621X
  • Language : En, Es, Fr & De
GET BOOK

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Γ-Aminobutyric Acid (GABA) in Fresh-cut Fruits and Vegetables

Γ-Aminobutyric Acid (GABA) in Fresh-cut Fruits and Vegetables
A Book

by Yiyi Zhang

  • Publisher : Unknown Publisher
  • Release : 2016
  • Pages : 95
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products
A Book

by Afam I.O. Jideani

  • Publisher : Unknown Publisher
  • Release : 2017
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Fruits and vegetables are plant derived products which can be consumed in its raw form without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed or prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition. Methods of preserving FFV to retain its wholesomeness includes washing with hypochlorite, hydrogen peroxide, organic acids, warm water and ozone for disinfestation and sanitization; use of antimicrobial edible films and coatings; and controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables. Exposure of intact or FFV to abiotic stress and some processing methods, induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Conversely, loss of vitamins and other nutrients has been reported during processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties. FFV are still faced with the challenge of quality retention and shelf life preservation mostly during transportation and handling, without impacting on the microbiological safety of the product. Hence, food processors are continually investigating processes of retaining the nutritional, organoleptic and shelf stability of FFV.

An Analysis of Consumer Preference Towards Fresh Cut Fruits and Vegetables in Modern Retail Formats of Bengaluru City

An Analysis of Consumer Preference Towards Fresh Cut Fruits and Vegetables in Modern Retail Formats of Bengaluru City
A Book

by S. Nirosha

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 47
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables :.

Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables :.
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Microbiology of Fruits and Vegetables

Microbiology of Fruits and Vegetables
A Book

by Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef

  • Publisher : CRC Press
  • Release : 2005-08-29
  • Pages : 648
  • ISBN : 1420038931
  • Language : En, Es, Fr & De
GET BOOK

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be

Microbial Safety of Minimally Processed Foods

Microbial Safety of Minimally Processed Foods
A Book

by Vijay K. Juneja,John S. Novak,Gerald M. Sapers

  • Publisher : CRC Press
  • Release : 2002-12-03
  • Pages : 360
  • ISBN : 1420031856
  • Language : En, Es, Fr & De
GET BOOK

While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.

The Integrated View on Fruits and Vegetables Quality

The Integrated View on Fruits and Vegetables Quality
Proceedings of the IVth International Conference on Quality in Chains : MQUIC 2006 : Bangkok, Thailand, August 7-10, 2006

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Minimally Processed Foods

Minimally Processed Foods
Technologies for Safety, Quality, and Convenience

by Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman

  • Publisher : Springer
  • Release : 2014-10-29
  • Pages : 306
  • ISBN : 3319106775
  • Language : En, Es, Fr & De
GET BOOK

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Edible Coatings and Films to Improve Food Quality, Second Edition

Edible Coatings and Films to Improve Food Quality, Second Edition
A Book

by Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai

  • Publisher : CRC Press
  • Release : 2011-08-24
  • Pages : 460
  • ISBN : 1420059629
  • Language : En, Es, Fr & De
GET BOOK

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.

The Effect of MCP on the Quality of Fresh-cut Apples and the Development of MCP Controlled Release Devices

The Effect of MCP on the Quality of Fresh-cut Apples and the Development of MCP Controlled Release Devices
A Book

by Krittika Tanprasert

  • Publisher : Unknown Publisher
  • Release : 2005
  • Pages : 398
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Acta Horticulturae

Acta Horticulturae
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Proceedings of the 8th International Controlled Atmosphere Research Conference

Proceedings of the 8th International Controlled Atmosphere Research Conference
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 838
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Proceedings of the International Conference Postharvest Unlimited, Downunder 2004

Proceedings of the International Conference Postharvest Unlimited, Downunder 2004
Sydney, Australia, November 9-12 2004

by D. J. Tanner,B.P.F. Day

  • Publisher : Unknown Publisher
  • Release : 2005
  • Pages : 420
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK