| Description |
1 online resource (xiii, 385 pages) |
| Contents |
Fresh-cut fruits and vegetables: quality issues and safety concerns / Basharat Yousuf, Vinayak Deshi, Burhan Ozturk, Mohammed Wasim Siddiqui -- Status and recent trends in fresh-cut fruits and vegetables / Sucheta, Gisha Singla, Kartikey Chaturvedi, Pankaj Preet Sandhu -- Enzymatic browning and its amelioration in fresh-cut tropical fruits / Sarana Rose Sommano, Usawadee Chanasut, Wilawan Kumpoun -- Fresh-cut products: processing operations and equipments / Aamir Hussain Dar, Omar Bashir, Shafat Khan, Aseeya Wahid, Hilal A. Makroo -- Sanitizers for fresh-cut fruits and vegetables / Shruti Sethi, Swarajya Laxmi Nayak, Alka Joshi, Ram Roshan Sharma -- Texturizers for fresh-cut fruit and vegetable products / Sindhu Chinnaswamy, Shalini Gaur Rudra, Ram Roshan Sharma -- Modified and controlled atmosphere packaging / Luciana de Siqueira Oliveira, Kaliana Sitonio Eça, Andréa Cardoso de Aquino, Larissa Morais Ribeiro da Silva -- Natural additives with antimicrobial and flavoring potential for fresh-cut produce / Shalini Gaur Rudra, Gajanan Gundewadi, Ram Roshan Sharma -- Fortification in fresh and fresh-cut horticultural products / Alka Joshi, Uma Prajapati, Shruti Sethi, Bindvi Arora, Ram Roshan Sharma -- Probiotics in fresh-cut produce / J.E. Dávila-Aviña, A. Ríos-López, A. Aguayo-Acosta, L.Y. Solís-Soto -- Preservation of fresh-cut fruits and vegetables by edible coatings / Basharat Yousuf, Ovais Shafiq Qadri -- Active and intelligent packaging, safety, and quality controls / Bambang Kuswandi, Jumina -- Microwave and ohmic heating of fresh cut fruits and vegetable products / Aamir Hussain Dar, Rafiya Shams, Qurat ul Eain Hyder Rizvi, Ishrat Majid -- Cold plasma processing of fresh-cut fruits and vegetables / Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj |
| 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 |
| Bibliography |
Includes bibliographical references and indexes |
| Notes |
Print version record |
| Subject |
Fruit -- Processing
|
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Vegetables -- Processing
|
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Fruit processing plants -- Quality control
|
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Vegetable processing plants -- Quality control
|
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Fruit processing plants -- Sanitation
|
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Vegetable processing plants -- Sanitation
|
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Fruit -- Processing
|
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Fruit processing plants -- Sanitation
|
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Vegetable processing plants -- Sanitation
|
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Vegetables -- Processing
|
| Form |
Electronic book
|
| Author |
Siddiqui, Mohammed Wasim, editor.
|
| ISBN |
9780128165393 |
|
0128165391 |
|
9780128161845 |
|
0128161841 |
|
