Fresh Cut Fruits And Vegetables

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Fresh-Cut Fruits and Vegetables

Mohammed Wasim Siddiqui
Fresh Cut Fruits and Vegetables Book PDF

Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Page : 396 pages
File Size : 45,7 Mb
Release : 2019-11-10
Category : Medical
ISBN : 9780128165393

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Fresh-Cut Fruits and Vegetables by Mohammed Wasim Siddiqui Pdf

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. 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

Fresh-Cut Fruits and Vegetables

Olusola Lamikanra
Fresh Cut Fruits and Vegetables Book PDF

Author : Olusola Lamikanra
Publisher : CRC Press
Page : 480 pages
File Size : 55,5 Mb
Release : 2002-02-14
Category : Technology & Engineering
ISBN : 9781420031874

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Fresh-Cut Fruits and Vegetables by Olusola Lamikanra Pdf

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Advances in Fresh-Cut Fruits and Vegetables Processing

Olga Martin-Belloso,Robert Soliva Fortuny
Advances in Fresh Cut Fruits and Vegetables Processing Book PDF

Author : Olga Martin-Belloso,Robert Soliva Fortuny
Publisher : CRC Press
Page : 424 pages
File Size : 42,6 Mb
Release : 2010-10-21
Category : Technology & Engineering
ISBN : 9781420071238

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Advances in Fresh-Cut Fruits and Vegetables Processing by Olga Martin-Belloso,Robert Soliva Fortuny Pdf

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 n

Fresh-Cut Fruits and Vegetables

Sunil Pareek
Fresh Cut Fruits and Vegetables Book PDF

Author : Sunil Pareek
Publisher : CRC Press
Page : 624 pages
File Size : 40,8 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9781498729956

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Fresh-Cut Fruits and Vegetables by Sunil Pareek Pdf

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Aaron L. Brody,Hong Zhuang,Jung H. Han
Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables Book PDF

Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 51,5 Mb
Release : 2010-12-30
Category : Technology & Engineering
ISBN : 9780470959107

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables by Aaron L. Brody,Hong Zhuang,Jung H. Han Pdf

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Maria Isabel Gil,Randolph M. Beaudry
Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce Book PDF

Author : Maria Isabel Gil,Randolph M. Beaudry
Publisher : Academic Press
Page : 684 pages
File Size : 52,9 Mb
Release : 2020-02-12
Category : Technology & Engineering
ISBN : 9780128046210

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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce by Maria Isabel Gil,Randolph M. Beaudry Pdf

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Minimally Processed Refrigerated Fruits & Vegetables

R.C. Wiley
Minimally Processed Refrigerated Fruits Vegetables Book PDF

Author : R.C. Wiley
Publisher : Springer Science & Business Media
Page : 392 pages
File Size : 40,7 Mb
Release : 1994-04-30
Category : Science
ISBN : 0412055716

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Minimally Processed Refrigerated Fruits & Vegetables by R.C. Wiley Pdf

Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.

Postharvest Handling

Ibrahim Kahramanoglu
Postharvest Handling Book PDF

Author : Ibrahim Kahramanoglu
Publisher : BoD – Books on Demand
Page : 208 pages
File Size : 50,9 Mb
Release : 2017-09-13
Category : Gardening
ISBN : 9789535135333

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Postharvest Handling by Ibrahim Kahramanoglu Pdf

The world population has been increasing day by day, and demand for food is rising. Despite that, the natural resources are decreasing, and production of food is getting difficult. At the same time, about one-quarter of what is produced never reaches the consumers due to the postharvest losses. Therefore, it is of utmost importance to efficiently handle, store, and utilize produce to be able to feed the world, reduce the use of natural resources, and help to ensure sustainability. At this point, postharvest handling is becoming more important, which is the main determinant of the postharvest losses. Hence, the present book is intended to provide useful and scientific information about postharvest handling of different produce.

Fresh-Cut Fruits and Vegetables

Andrick Cuevas
Fresh Cut Fruits and Vegetables Book PDF

Author : Andrick Cuevas
Publisher : Unknown
Page : 304 pages
File Size : 50,5 Mb
Release : 2017-02
Category : Electronic
ISBN : 1681177021

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Fresh-Cut Fruits and Vegetables by Andrick Cuevas Pdf

Fruit and vegetable production and consumption globally have shown a marked upward trend over the past several years. Rising consumer demand in the world has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the globe. Assuring the safety and quality of fresh-cut produce necessitates the selection of high quality horticultural produce for processing, and the implementation of good practice during processing operations in order to maintain produce quality and assure safety of the final product. The book highlights the use of emerging technologies to ensure microbiological stability and quality of fresh-cut fruits and vegetables. In particular, the aim of the content is to give an insight into the current knowledge on the technologies mostly suggested to ensure microbiological stability and quality of fresh-cut fruits and vegetables, in order to marketing and supply information about this subject which remains still a major challenge for the food industry. The book provides helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. Technology, physiology, quality, and safety of fresh-cut fruits and vegetables are emphasized. It is well known that processing of fruit promotes a faster physiological deterioration, biochemical changes and microbial degradation of the products which may result in degradation of its colour, texture and flavor, even when only slight processing operations are used. Prior to being packaged for consumption, minimally processed fruits are subjected to one or more mild unit operations, which include washing, sanitizing, peeling, cutting and/or slicing, dicing, shredding, etc. It is important to underline that cutting increases the area of injured tissues favoring elevated respiration, promoting further rapid deterioration and microbial proliferation.

Minimally Processed Foods

Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Minimally Processed Foods Book PDF

Author : Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Publisher : Springer
Page : 306 pages
File Size : 53,8 Mb
Release : 2014-10-29
Category : Technology & Engineering
ISBN : 9783319106779

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Minimally Processed Foods by Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman Pdf

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Microbiology of Fruits and Vegetables

Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef
Microbiology of Fruits and Vegetables Book PDF

Author : Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef
Publisher : CRC Press
Page : 648 pages
File Size : 41,7 Mb
Release : 2005-08-29
Category : Technology & Engineering
ISBN : 9781420038934

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Microbiology of Fruits and Vegetables by Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef Pdf

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be

Field Guide to Produce

Aliza Green
Field Guide to Produce Book PDF

Author : Aliza Green
Publisher : Quirk Books
Page : 384 pages
File Size : 41,6 Mb
Release : 2015-05-12
Category : Cooking
ISBN : 9781594748486

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Field Guide to Produce by Aliza Green Pdf

At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again!

Principles and Applications of Modified Atmosphere Packaging of Foods

B. Blakistone
Principles and Applications of Modified Atmosphere Packaging of Foods Book PDF

Author : B. Blakistone
Publisher : Springer Science & Business Media
Page : 306 pages
File Size : 42,6 Mb
Release : 2013-12-14
Category : Technology & Engineering
ISBN : 9781475762525

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Principles and Applications of Modified Atmosphere Packaging of Foods by B. Blakistone Pdf

Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.

Food Engineering: Integrated Approaches

Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
Food Engineering Integrated Approaches Book PDF

Author : Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
Publisher : Springer Science & Business Media
Page : 476 pages
File Size : 48,8 Mb
Release : 2008-02-29
Category : Technology & Engineering
ISBN : 9780387754307

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Food Engineering: Integrated Approaches by Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias Pdf

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.

Minimally Processed Fruits and Vegetables

Stella Alzamora,Maria Soledad Tapia,Aurelio Lopez-Malo
Minimally Processed Fruits and Vegetables Book PDF

Author : Stella Alzamora,Maria Soledad Tapia,Aurelio Lopez-Malo
Publisher : Boom Koninklijke Uitgevers
Page : 384 pages
File Size : 51,6 Mb
Release : 2000-06-30
Category : Business & Economics
ISBN : 0834216728

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Minimally Processed Fruits and Vegetables by Stella Alzamora,Maria Soledad Tapia,Aurelio Lopez-Malo Pdf

An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.