Minimally Processed Refrigerated Fruits and Vegetables

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Yildiz, Fatih (Επιμελητής έκδοσης), Wiley, Robert C. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US : Imprint: Springer, 2017.
• Έκδοση: 2nd ed. 2017.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Chemistry/Food Science, general.

The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues...

Πίνακας περιεχομένων:

• Part 1. Fundamentals
• Chapter 1. Introduction to Minimally Processed Refrigerated (MPR) Fruits & Vegetables
• Chapter 2. Aspects of Biology and Physics Underlying Modified Atmosphere Packaging
• Chapter 3. Initial Preparation Handling, and Distribution of Minimally Processed Refrigerated Fruit and Vegetables
• Chapter 4. Enzymes in Minimally Processed Fruits and Vegetables
• Chapter 5. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables
• Chapter 6.Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
• Chapter 6. Packaging and Preservation of Minimally Processed Refrigerated Produce
• Part 2. Commodities
• Chapter 8. Postharvest Quality and Safety of Fresh-cut Vegetables
• Chapter 9. Fresh-cut Fruits
• Chapter10. Minimally processed herbs, spices, medicinal and aromatic, plants
• Chapter 11. Sprouts, Microgreens, and Baby leafs
• Chapter 12. Minimally Processed Mushrooms
• Chapter 13. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts and seeds
• Chapter 14. Minimally processed fresh green beverage industry: Smoothies, Shakes and Frappes
• Chapter 15. Fermented Vegetables
• Part 3. New Technologies
• Chapter 16. New Technologies and Edible Coatings for MPR Fruits and Vegetables
• Chapter 17. Use of Geographical Information Technologies in a Precision Agriculture Management System for Food Traceability
• Chapter 18. DNA Barcoding for MPR Fruits and Vegetables
• Part 4. Health and Food Safety
• Chapter 19. Microorganisms Found in/on of MPR Packaged Produce and Their Detection Methods
• Chapter 20. Comparison of HACCP and ISO 22000 in the ready to eat fruit and vegetable Industry in conjunction with application of Failure Mode and Effect Analysis (FMEA) and Ishikawa diagrams
• Chapter 21. Health and Physiological Bioactive Compounds in Fruits and Vegetables
• Chapter 22. Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables Industry.