Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables
Author: Mohammed Wasim Siddiqui
Publsiher: Academic Press
Total Pages: 396
Release: 2019-11-10
ISBN 10: 0128165391
ISBN 13: 9780128165393
Language: EN, FR, DE, ES & NL

Fresh Cut Fruits and Vegetables Book Review:

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

Fresh Cut Fruits and Vegetables
Author: Olusola Lamikanra
Publsiher: CRC Press
Total Pages: 480
Release: 2002-02-14
ISBN 10: 1420031872
ISBN 13: 9781420031874
Language: EN, FR, DE, ES & NL

Fresh Cut Fruits and Vegetables Book Review:

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

Advances in Fresh Cut Fruits and Vegetables Processing
Author: Olga Martin-Belloso,Robert Soliva Fortuny
Publsiher: CRC Press
Total Pages: 424
Release: 2010-10-21
ISBN 10: 1420071238
ISBN 13: 9781420071238
Language: EN, FR, DE, ES & NL

Advances in Fresh Cut Fruits and Vegetables Processing Book Review:

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

Fresh Cut Fruits and Vegetables
Author: Sunil Pareek
Publsiher: CRC Press
Total Pages: 593
Release: 2016-08-05
ISBN 10: 1315353091
ISBN 13: 9781315353098
Language: EN, FR, DE, ES & NL

Fresh Cut Fruits and Vegetables Book Review:

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

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables
Author: Aaron L. Brody,Hong Zhuang,Jung H. Han
Publsiher: John Wiley & Sons
Total Pages: 352
Release: 2010-12-30
ISBN 10: 047095910X
ISBN 13: 9780470959107
Language: EN, FR, DE, ES & NL

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables Book Review:

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

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce
Author: Maria Isabel Gil,Randolph M. Beaudry
Publsiher: Academic Press
Total Pages: 684
Release: 2020-02-12
ISBN 10: 012804621X
ISBN 13: 9780128046210
Language: EN, FR, DE, ES & NL

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce Book Review:

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

Postharvest Handling

Postharvest Handling
Author: Ibrahim Kahramanoglu
Publsiher: BoD – Books on Demand
Total Pages: 206
Release: 2017-09-13
ISBN 10: 9535135333
ISBN 13: 9789535135333
Language: EN, FR, DE, ES & NL

Postharvest Handling Book Review:

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.

Microbiology of Fruits and Vegetables

Microbiology of Fruits and Vegetables
Author: Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef
Publsiher: CRC Press
Total Pages: 648
Release: 2005-08-29
ISBN 10: 1420038931
ISBN 13: 9781420038934
Language: EN, FR, DE, ES & NL

Microbiology of Fruits and Vegetables Book Review:

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

Minimally Processed Refrigerated Fruits Vegetables

Minimally Processed Refrigerated Fruits   Vegetables
Author: R.C. Wiley
Publsiher: Springer Science & Business Media
Total Pages: 368
Release: 1994-04-30
ISBN 10: 9780412055713
ISBN 13: 0412055716
Language: EN, FR, DE, ES & NL

Minimally Processed Refrigerated Fruits Vegetables Book Review:

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.

Minimally Processed Foods

Minimally Processed Foods
Author: Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Publsiher: Springer
Total Pages: 306
Release: 2014-10-29
ISBN 10: 3319106775
ISBN 13: 9783319106779
Language: EN, FR, DE, ES & NL

Minimally Processed Foods Book Review:

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

Fresh cut Fruits and Vegetables and Map

Fresh cut Fruits and Vegetables and Map
Author: James R. Gorny
Publsiher: Unknown
Total Pages: 168
Release: 1998
ISBN 10: 1928374650XXX
ISBN 13: OCLC:638217656
Language: EN, FR, DE, ES & NL

Fresh cut Fruits and Vegetables and Map Book Review:

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement  Microbial Safety and Phytosanitation of Fresh Produce
Author: Rivka Barkai-Golan,Peter A Follett
Publsiher: Academic Press
Total Pages: 302
Release: 2017-05-29
ISBN 10: 0128110260
ISBN 13: 9780128110263
Language: EN, FR, DE, ES & NL

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce Book Review:

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods

Novel Postharvest Treatments of Fresh Produce

Novel Postharvest Treatments of Fresh Produce
Author: Sunil Pareek
Publsiher: CRC Press
Total Pages: 702
Release: 2017-11-22
ISBN 10: 1315353105
ISBN 13: 9781315353104
Language: EN, FR, DE, ES & NL

Novel Postharvest Treatments of Fresh Produce Book Review:

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage and shipment of horticultural crops, including fruit and vegetable products has increased in importance. Novel Postharvest Treatments of Fresh Produce focuses mainly on the application of novel treatments for fruits and vegetables shipping and handling life. A greater emphasis is placed on effects of postharvest treatments on senescence and ripening, bioactive molecule contents and food safety. The work presented within this book explores a wide range of topics pertaining to novel postharvest treatments for fresh and fresh-cut fruits and vegetables including applications of various active agents, green postharvest treatments, physical treatments and combinations of the aforementioned.

Microbial Safety of Fresh Produce

Microbial Safety of Fresh Produce
Author: Xuetong Fan,Brendan A. Niemira,Christopher J. Doona,Florence E. Feeherry,Robert B. Gravani
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2009-10-05
ISBN 10: 0813804167
ISBN 13: 9780813804163
Language: EN, FR, DE, ES & NL

Microbial Safety of Fresh Produce Book Review:

Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.

Warehouse sanitation workshop handbook

Warehouse sanitation workshop handbook
Author: Anonim
Publsiher: Unknown
Total Pages: 75
Release: 1981
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951P00826821D
Language: EN, FR, DE, ES & NL

Warehouse sanitation workshop handbook Book Review:

Improving the Health Promoting Properties of Fruit and Vegetable Products

Improving the Health Promoting Properties of Fruit and Vegetable Products
Author: F A Tomás-Barberán,M I Gil
Publsiher: Elsevier
Total Pages: 584
Release: 2008-04-23
ISBN 10: 1845694287
ISBN 13: 9781845694289
Language: EN, FR, DE, ES & NL

Improving the Health Promoting Properties of Fruit and Vegetable Products Book Review:

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. Provides an overview of fruit and vegetable bioactives Discusses the health effects of fruit and vegetables in relation to specific diseases Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables

Fruit and vegetables your dietary essentials

Fruit and vegetables     your dietary essentials
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 82
Release: 2020-12-15
ISBN 10: 9251337098
ISBN 13: 9789251337097
Language: EN, FR, DE, ES & NL

Fruit and vegetables your dietary essentials Book Review:

The International Year of Fruits and Vegetables 2021 (IYFV), as declared by the UN General Assembly in Resolution A/RES/74/244, aims at raising awareness of, directing policy attention to, and sharing good practices on the nutritional and health benefits of fruit and vegetable consumption, the contribution of fruit and vegetable consumption to the promotion of diversified, balanced and healthy diets and lifestyles, and reducing loss and waste of fruits and vegetables. This background paper outlines the benefits of fruit and vegetable consumption, but also examines the various aspects of the fruit and vegetable sector from a food systems approach: from sustainable production and trade to loss and waste management. This paper provides an overview of the sector and a framework and a starting point for discussion for the Year, highlighting the interlinkages of stakeholders and key issues to be considered for action during the IYFV.

Innovative Packaging of Fruits and Vegetables Strategies for Safety and Quality Maintenance

Innovative Packaging of Fruits and Vegetables  Strategies for Safety and Quality Maintenance
Author: Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani
Publsiher: CRC Press
Total Pages: 356
Release: 2018-05-23
ISBN 10: 1351389793
ISBN 13: 9781351389792
Language: EN, FR, DE, ES & NL

Innovative Packaging of Fruits and Vegetables Strategies for Safety and Quality Maintenance Book Review:

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables • Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials • Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables • Looks at packaging design for better environmental and economic performance

Principles and Applications of Modified Atmosphere Packaging of Foods

Principles and Applications of Modified Atmosphere Packaging of Foods
Author: B. Blakistone
Publsiher: Springer Science & Business Media
Total Pages: 293
Release: 2013-12-14
ISBN 10: 1475762526
ISBN 13: 9781475762525
Language: EN, FR, DE, ES & NL

Principles and Applications of Modified Atmosphere Packaging of Foods Book Review:

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

Food Engineering  Integrated Approaches
Author: Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
Publsiher: Springer Science & Business Media
Total Pages: 476
Release: 2008-02-29
ISBN 10: 9780387754307
ISBN 13: 038775430X
Language: EN, FR, DE, ES & NL

Food Engineering Integrated Approaches Book Review:

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.