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.- 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
Table of Contents
1. Quality issues and safety concerns of fresh-cut productsQuality issues, Browning, Loss of firmness, Nutrient loss, Safety concerns, microbiology2. SanitizersChlorine, Quaternary ammonium compounds, Acidic compounds, Alkaline compounds, Ozone, Hydrogen peroxide3. AntioxidantsAcidulants, Reducing Agents, Chelating agents, Enzyme inhibitors, other anti-brownings4. TexturizersCalcium, Ethylene blockers, enzyme inhibitors5. Modified and controlled atmosphere packaging6. Natural additives with antimicrobial and flavoring potential 7. Natural additives with anti-browning and texturizer potential8. Fortificants9. Probiotics10. Edible coatings11. Active and intelligent packaging12. High-pressure processing13. Microwave heating14. Ohmic heating15. Plasma processing16. Hurdle technology17. Fresh‐cut plant processing design
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- 洋書電子書籍
- Bosnian Authors in …
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