Academic Press | Fresh-Cut Fruits And Vegetables: Technologies And Mechanisms For Safety Control (2020 EN)

Author: Mohammed Wasim Siddiqui (Editor)
Full Title: Fresh-Cut Fruits And Vegetables: Technologies And Mechanisms For Safety Control
Publisher: Academic Press; 1 edition (November 10, 2019)
Year: 2020
ISBN-13: 9780128165393 (978-0-12-816539-3), 9780128161845 (978-0-12-816184-5)
ISBN-10: 0128165391, 0128161841
Pages: 396
Language: English
Genre: Food Science
File type: PDF (True)
Quality: 10/10
Price: $130.00


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.


Key Features:
✓ 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

Readership:
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.

-------------
Our members see more. Join us!