Advances in Fresh-Cut Fruits and Vegetables Processing
Edited by Olga Martin-Belloso, Robert Soliva Fortuny
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 nutritional and sensory properties intact. With contributions from experts from industry,
research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new
scientific data in a comprehensive update on technologies and marketing considerations.
Hardcover 424 pp ISBN 9781420071214
Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and
vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the
market for these commodities. The book covers the regulations that affect the quality of the final products and
their processing as well as consumers€ attitude and sensory perceptions. The chapters cover the design of plants
and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine
innovations in creating healthy and attractive products.
Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures
with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations
that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological,
microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on
cutting-edge advances and the practical applications of these advances.
To find similar publications, click on a keyword below:
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: food science
: process engineering