- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
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.
Contents
1. Quality issues and safety concerns of fresh-cut products
Quality issues, Browning, Loss of firmness, Nutrient loss, Safety concerns, microbiology
2. Sanitizers
Chlorine, Quaternary ammonium compounds, Acidic compounds, Alkaline compounds, Ozone, Hydrogen peroxide
3. Antioxidants
Acidulants, Reducing Agents, Chelating agents, Enzyme inhibitors, other anti-brownings
4. Texturizers
Calcium, Ethylene blockers, enzyme inhibitors
5. Modified and controlled atmosphere packaging
6. Natural additives with antimicrobial and flavoring potential
7. Natural additives with anti-browning and texturizer potential
8. Fortificants
9. Probiotics
10. Edible coatings
11. Active and intelligent packaging
12. High-pressure processing
13. Microwave heating
14. Ohmic heating
15. Plasma processing
16. Hurdle technology
17. Fresh-cut plant processing design
