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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xi 6. 1: Fresh-cut fruits and vegetables: Quality issues and safety concerns - p. xiii 7. 2: Status and recent trends in fresh-cut fruits and vegetables - p. 15 8. 3: Enzymatic browning and its amelioration in fresh-cut tropical fruits - p. 49 9. 4: Fresh-cut products: Processing operations and equipments - p. 76 10. 5: Sanitizers for fresh-cut fruits and vegetables - p. 97 11. 6: Texturizers for fresh-cut fruit and vegetable products - p. 119 12. 7: Modified and controlled atmosphere packaging - p. 149 13. 8: Natural additives with antimicrobial and flavoring potential for fresh-cut produce - p. 164 14. 9: Fortification in fresh and fresh-cut horticultural products - p. 182 15. 10: Probiotics in fresh-cut produce - p. 204 16. 11: Preservation of fresh-cut fruits and vegetables by edible coatings - p. 223 17. 12: Active and intelligent packaging, safety, and quality controls - p. 242 18. 13: Microwave and ohmic heating of fresh cut fruits and vegetable products - p. 294 19. 14: Cold plasma processing of fresh-cut fruits and vegetables - p. 337 20. Author Index - p. 357 21. Subject Index - p. 377
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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xi 6. 1: Fresh-cut fruits and vegetables: Quality issues and safety concerns - p. xiii 7. 2: Status and recent trends in fresh-cut fruits and vegetables - p. 15 8. 3: Enzymatic browning and its amelioration in fresh-cut tropical fruits - p. 49 9. 4: Fresh-cut products: Processing operations and equipments - p. 76 10. 5: Sanitizers for fresh-cut fruits and vegetables - p. 97 11. 6: Texturizers for fresh-cut fruit and vegetable products - p. 119 12. 7: Modified and controlled atmosphere packaging - p. 149 13. 8: Natural additives with antimicrobial and flavoring potential for fresh-cut produce - p. 164 14. 9: Fortification in fresh and fresh-cut horticultural products - p. 182 15. 10: Probiotics in fresh-cut produce - p. 204 16. 11: Preservation of fresh-cut fruits and vegetables by edible coatings - p. 223 17. 12: Active and intelligent packaging, safety, and quality controls - p. 242 18. 13: Microwave and ohmic heating of fresh cut fruits and vegetable products - p. 294 19. 14: Cold plasma processing of fresh-cut fruits and vegetables - p. 337 20. Author Index - p. 357 21. Subject Index - p. 377
