Fresh-cut fruits and vegetables : technologies and mechanisms for safety control /

By:

Mohammed Wasim Siddiqui [Editor]

Material type: Text

TextPublication details: London, United Kingdom : Academic Press, 2020.Description: 1 online resource (xiii, 385 pages); 9775 pagesISBN:

9780128161845

Subject(s):

DDC classification:

REF.664.8 F89

Summary: 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

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Item type	Current library	Call number	Status	Date due	Barcode
REFERENCE BOOKS	LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION	REF.664.8 F89 2020 (Browse shelf(Opens below))	Available		001531

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Previous	REF.664 C81 2019 Core concepts in hospitality and tourism: food production /	REF.664.00286 J19 2020 Principles of food sanitation /	REF.664.07 Sh26 2018 Food safety : the science of keeping food safe /	REF.664.8 F89 2020 Fresh-cut fruits and vegetables : technologies and mechanisms for safety control /	REF.664.807 K96 2018 Quality food preparation techniques and management of fruits /	REF.664.94 Si13 2018 Management of seafood safety and quality /	REF.687.94068 H27 2020 Hospitality business development /	Next

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

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