000			01822nam a2200241Ia 4500
003			PH-LCIC
005			20250919104323.0
008			240527s2020 xx 000 0 und d
020			_a9780128161845
040			_cLCIC LIBRARY
082			_aREF.664.8 F89
100			_aMohammed Wasim Siddiqui _eEditor
245		0	_aFresh-cut fruits and vegetables : _btechnologies and mechanisms for safety control /
260			_aLondon, United Kingdom : _bAcademic Press, _c2020.
300			_a1 online resource (xiii, 385 pages)
300			_a9775 pages;
520			_aFresh-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
650			_a Electronic books
650			_aVegetable processing plants Quality control
650			_aFruit Processing
650			_a Fruit processing plants Quality control
942			_2ddc _cREF
999			_c1531 _d1531