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

Minimally Processed Refrigerated Fruits Vegetables

Minimally Processed Refrigerated Fruits   Vegetables
Author: R.C. Wiley
Publsiher: Springer Science & Business Media
Total Pages: 392
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.

Postharvest Handling

Postharvest Handling
Author: Ibrahim Kahramanoglu
Publsiher: BoD – Books on Demand
Total Pages: 208
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 Fruits and Vegetables

Minimally Processed Fruits and Vegetables
Author: Stella Alzamora,Maria Soledad Tapia,Aurelio Lopez-Malo
Publsiher: Boom Koninklijke Uitgevers
Total Pages: 360
Release: 2000-06-30
ISBN 10: 9780834216723
ISBN 13: 0834216728
Language: EN, FR, DE, ES & NL

Minimally Processed Fruits and Vegetables Book Review:

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.

Postharvest Physiological Disorders in Fruits and Vegetables

Postharvest Physiological Disorders in Fruits and Vegetables
Author: Sergio Tonetto de Freitas,Sunil Pareek
Publsiher: CRC Press
Total Pages: 824
Release: 2019-01-15
ISBN 10: 1351973169
ISBN 13: 9781351973168
Language: EN, FR, DE, ES & NL

Postharvest Physiological Disorders in Fruits and Vegetables Book Review:

This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, Postharvest Physiological Disorders in Fruits and Vegetables describes visual symptoms, triggering and inhibiting mechanisms, and approaches to predict and control these disorders after harvest. Color photographs illustrate the disorders, important factors, physiology, and management. The book includes a detailed description of the visual symptoms, triggering and inhibiting mechanisms, and possible approaches to predict and control physiological disorders. The mechanisms triggering and inhibiting the disorders are discussed in detail in each chapter, based on recent studies, which can help readers better understand the factors regulating each disorder. The description of possible approaches to predict and control each disorder can help growers, shippers, wholesalers, and retailers to determine the best management practices to reduce disorder incidence and crop losses. Features: Presents visual symptoms of postharvest physiological disorders that will help readers to precisely identify the disorders in fruits and vegetables Details mechanisms triggering and inhibiting the postharvest disorders Explains possible approaches to predict and control these disorders Suggests the best postharvest management approaches for each crop Although there are many scientific publications on postharvest physiological disorders, there are no recent reviews or books putting together the most recent information about the mechanisms regulating, as well as about the possible approaches to predict and control these disorders.

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

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables
Author: Sunil Pareek
Publsiher: CRC Press
Total Pages: 593
Release: 2016-07-18
ISBN 10: 9781498729949
ISBN 13: 1498729940
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. "

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

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

Novel Postharvest Treatments of Fresh Produce

Novel Postharvest Treatments of Fresh Produce
Author: Sunil Pareek
Publsiher: CRC Press
Total Pages: 730
Release: 2017-11-22
ISBN 10: 1498729924
ISBN 13: 9781498729925
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.

Processing Fruits

Processing Fruits
Author: Diane M. Barrett,Laszlo Somogyi,Hosahalli S. Ramaswamy
Publsiher: CRC Press
Total Pages: 864
Release: 2004-08-30
ISBN 10: 9780849314780
ISBN 13: 084931478X
Language: EN, FR, DE, ES & NL

Processing Fruits Book Review:

The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.

Codex Alimentarius

Codex Alimentarius
Author: Joint FAO/WHO Codex Alimentarius Commission
Publsiher: Food & Agriculture Org.
Total Pages: 185
Release: 2007
ISBN 10: 9789251058398
ISBN 13: 9251058393
Language: EN, FR, DE, ES & NL

Codex Alimentarius Book Review:

Codex standards for fresh fruits and vegetables and related texts such as the Code of Hygienic Practice for Fresh Fruits and Vegetables are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.

Processing of Fruits and Vegetables

Processing of Fruits and Vegetables
Author: Khursheed Alam Khan,Megh R. Goyal,Abhimannyu A Kalne
Publsiher: CRC Press
Total Pages: 324
Release: 2019-05-13
ISBN 10: 0429013280
ISBN 13: 9780429013287
Language: EN, FR, DE, ES & NL

Processing of Fruits and Vegetables Book Review:

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables

Innovative Preservation Technology for the Fresh Fruit and Vegetables

Innovative Preservation Technology for the Fresh Fruit and Vegetables
Author: Bernardo Pace,Maria Cefola
Publsiher: MDPI
Total Pages: 132
Release: 2021-08-17
ISBN 10: 3036513302
ISBN 13: 9783036513300
Language: EN, FR, DE, ES & NL

Innovative Preservation Technology for the Fresh Fruit and Vegetables Book Review:

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.