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Advances in Fresh-Cut Fruits and Vegetables Processing / Edition 1
     

Advances in Fresh-Cut Fruits and Vegetables Processing / Edition 1

by Olga Martin-Belloso, Robert Soliva Fortuny
 

ISBN-10: 1420071211

ISBN-13: 9781420071214

Pub. Date: 10/22/2010

Publisher: Taylor & Francis

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 nutritional and

Overview

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 nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.

Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.

Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.

Product Details

ISBN-13:
9781420071214
Publisher:
Taylor & Francis
Publication date:
10/22/2010
Series:
Food Preservation Technology Series
Pages:
424
Product dimensions:
6.10(w) x 9.40(h) x 1.00(d)

Table of Contents

Preface vii

The Editors ix

Contributors xi

Chapter 1 The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends M. Alejandra Rojas-Graü Edward Garner Olga Martín-Belloso 1

Chapter 2 Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables Menno van der Velde 13

Chapter 3 Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables Peter Ragaert Liesbeth Jacxsens Isabelle Vandekinderen Leen Baert Frank Devlieghere 53

Chapter 4 Physiology of Fresh-Cut Fruits and Vegetables Elizabeth A. Baldwin Jinhe Bai 87

Chapter 5 Factors Affecting Sensory Quality of Fresh-Cut Produce John C. Beaulieu 115

Chapter 6 Nutritional and Health Aspects of Fresh-Cut Vegetables Begoña De Ancos Concepción Sánchez-Moreno Lucía Plaza M. Pilar Cano 145

Chapter 7 Fruits and Vegetables for the Fresh-Cut Processing Industry Marta Montero-Calderón María del Milagro Cerdas-Araya 185

Chapter 8 Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables Maria Isabel Gil Ana Allende Maria Victoria Selma 211

Chapter 9 Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables J. Fernando Ayala-Zavala Gustavo A. González-Aguilar 231

Chapter 10 Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach Carole Guillaume Valérie Guillard Nathalie Gontard 255

Chapter 11 Use of Edible Coatings for Fresh-Cut Fruits and Vegetables M. Alejandra Rojas-Graü Robert Soliva-Fortuny Olga Martín-Belloso 285

Chapter 12 Hazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry Peter McClure 313

Chapter 13 Process Design, Facility, and Equipment Requirements Alessandro Turatti 339

Chapter 14 Quality Assurance of Fresh-Cut Commodities José M. Garrido 361

Chapter 15 Future Trends in Fresh-Cut Fruit and Vegetable Processing Gemma Oms-Oliu Robert Soliva-Fortuny 377

Index 387

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